Description
A moist, spiced loaf combining shredded zucchini, tart apple, and warming cinnamon. Perfect for breakfast or a quick snack, this easy recipe delivers autumnal flavors in a portable, fiber-rich format.
Ingredients
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tbsp ground cinnamon
1/2 tsp ground nutmeg
1/2 cup vegetable oil
1/2 cup granulated sugar
1/2 cup brown sugar (packed)
2 large eggs
1 cup grated zucchini (about 1 small zucchini)
1 cup diced apple peels and cores (about 1 tart apple)
1/2 cup chopped walnuts (optional)
Instructions
Preheat oven to 350°F (175°C). Grease a 9×5-in loaf pan.
In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
In a separate bowl, whisk oil, sugars, and eggs until smooth. Add zucchini and apple; stir to combine.
Gradually mix wet ingredients into dry ingredients until just combined. Fold in walnuts if using.
Pour batter into prepared pan. Bake 55-60 minutes, until a toothpick inserted in center comes out clean.
Cool in pan 10 minutes, then transfer to a wire rack to cool completely.
Notes
Zucchini releases moisture during baking—do not drain it. For nuttiness, substitute 1 cup whole wheat flour for all-purpose.
Use tart apple varieties like Granny Smith for balance. Bread stays soft for 3-4 days stored in an airtight container.
Substitute melted coconut oil for vegetable oil for a subtle coconut note.
- Prep Time: 20
- Cook Time: 55
- Category: Bread recipes
- Method: Baking
- Cuisine: American