Description
A moist, spiced loaf blending grated zucchini, tart apple, cinnamon, and crunchy walnuts. Balanced sweetness and autumnal warmth make this perfect for breakfast or snacks, with a soft crumb and aromatic depth.
Ingredients
3 cups all-purpose flour
3 tsp ground cinnamon
1 tsp salt
1 tsp baking powder
1 tsp baking soda
3 tsp vanilla extract
3 large eggs
1 cup vegetable oil
1 cup white sugar
1 cup brown sugar, packed
1 cup diced apple (Granny Smith or Honeycrisp)
2 cups grated zucchini (organic preferred)
1 cup chopped walnuts (or substitutes like pecans/almonds)
Instructions
Grease two 9×5-inch loaf pans; preheat oven to 325°F (conventional) or 300°F (convection)
Grate zucchini, squeeze to remove 90% of liquid; set aside
In a bowl, whisk flour, cinnamon, salt, baking powder, and baking soda
In another bowl, beat eggs, then mix in oil, sugars, and vanilla
Combine wet and dry ingredients, stirring until just blended
Fold in drained zucchini, apple, and walnuts
Divide batter into prepared pans; smooth tops
Bake for 45-60 minutes until golden and a toothpick comes out clean
Cool in pans for 10 minutes, then transfer to a wire rack to cool completely
Slice and serve
Notes
Room-temperature eggs blend smoother into the batter
Drain zucchini thoroughly to avoid sogginess
For gluten-free option, substitute 1:1 gluten-free flour blend
Resting the batter for 5-10 minutes before baking improves hydration
Oil may be replaced with ½ cup applesauce for reduced fat
- Prep Time: 20
- Cook Time: 55
- Category: Bread recipes
- Method: Baking
- Cuisine: American