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Irresistible Apple Zucchini Bread Recipe

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★★★★★

4.1 from 39 reviews

This irresistible Apple Zucchini Bread blends the sweetness of apples with the moist texture of grated zucchini, enhanced by warm cinnamon and crunchy walnuts. It’s a perfect moist and flavorful quick bread ideal for breakfast or a snack, baked to golden perfection and offering a delightful balance of fruity and nutty flavors.

Ingredients

Scale

Dry Ingredients

  • 3 cups all-purpose flour
  • 3 tsp ground cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt

Wet Ingredients

  • 3 large eggs, room temperature
  • 1 cup vegetable oil (may substitute half with applesauce)
  • 3 tsp vanilla extract
  • 1 cup white granulated sugar
  • 1 cup light brown sugar, packed

Fresh Produce

  • 2 cups zucchini, grated and squeezed dry
  • 1 medium apple, peeled and diced (about 1 cup)

Other

  • 1 cup chopped walnuts
  • Butter or cooking spray for greasing pans

Instructions

  1. Prepare Your Pan and Mise en Place: Grease your loaf pans generously with butter or cooking spray and preheat your oven to 325°F. Grate the zucchini, then place it in a clean towel or cheesecloth and squeeze firmly to remove excess moisture to avoid sogginess. Peel and dice the apple into ½-inch pieces, measuring about 1 cup. Having everything ready ensures a smooth mixing process.
  2. Combine Dry Ingredients: In a medium bowl, whisk together all-purpose flour, ground cinnamon, baking powder, baking soda, and salt until well combined and lumps are removed. This ensures even distribution of leavening agents.
  3. Create the Wet Ingredient Base: In a large bowl, beat the room-temperature eggs vigorously until slightly frothy to incorporate air for a lighter crumb. Add vegetable oil, vanilla extract, white sugar, and brown sugar, then mix until smooth and pale, with sugars mostly dissolved.
  4. Combine Wet and Dry, Then Fold in Mix-ins: Pour the wet mixture into the dry ingredients and stir just until combined, avoiding overmixing to keep the bread tender. Gently fold in the squeezed zucchini, diced apple, and chopped walnuts using a spatula to keep apple pieces intact. Let the batter rest for 5 minutes to hydrate the flour and promote even baking.
  5. Fill Pans and Bake: Divide the batter evenly between the prepared loaf pans, smoothing the tops with a spatula. Bake in the preheated 325°F oven for 40–60 minutes for full-size loaves, or 35–40 minutes for mini loaves, until a toothpick inserted in the center comes out clean or with a few moist crumbs. The bread should be golden brown and spring back lightly when touched.

Notes

  • Make sure to squeeze the grated zucchini dry to prevent soggy bread.
  • Do not overmix the batter to maintain a tender texture.
  • Resting the batter before baking helps with moisture absorption and even baking.
  • You can substitute half of the vegetable oil with applesauce for a lighter version.
  • Freshly ground cinnamon enhances the flavor significantly.
  • Use room-temperature eggs for better mixing and air incorporation.
  • Check the bread starting at 40 minutes to prevent overbaking.

Keywords: apple zucchini bread, quick bread, baked zucchini bread, cinnamon bread, walnut bread, moist bread recipe

Find it online: https://foodiecara.com/irresistible-apple-zucchini-bread-recipe/