Apple Zucchini Bread Recipe
This moist and flavorful Apple Zucchini Bread Recipe is the perfect breakfast treat, combining the natural sweetness of apples with the subtle freshness of zucchini. Packed with warm spices and a tender crumb, it’s an easy way to enjoy a wholesome start to your day.
Servings: 12 slices
Calories: 210kcal
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- 2 large eggs, room temperature
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup unsweetened applesauce
- ⅓ cup vegetable oil
- 1 tsp vanilla extract
- 1 cup grated zucchini, squeezed dry
- 1 cup finely diced apple (peeled or unpeeled)
- ½ cup chopped pecans or walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan with butter or non-stick spray. Line the pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.
- In a large bowl, beat the eggs, granulated sugar, brown sugar, applesauce, oil, and vanilla extract until smooth and well combined.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing to keep the bread tender.
- Fold in the grated zucchini, diced apple, and chopped nuts (if using) until evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Let the batter rest for 10 minutes to allow flavors to meld.
- Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent the pan with aluminum foil.
- Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
Pro Tips: Grate zucchini finely for even distribution and a smoother texture. Use room-temperature eggs for better incorporation. Let the batter rest for 10 minutes before baking to enhance flavor. For extra moisture, add 1-2 tablespoons of Greek yogurt. Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. Freeze slices for up to 3 months. Variations: Swap apples for pears or add ½ cup of chopped walnuts for crunch. For a vegan version, replace eggs with flax eggs and use plant-based yogurt.