Apple Cinnamon Zucchini Bread
A delightful blend of spices and fruits, this moist and tender Apple Cinnamon Zucchini Bread offers a comforting taste of fall that's perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Can substitute with a gluten-free baking mix
- 1 teaspoon baking soda Check freshness before using
- ½ teaspoon baking powder Check freshness before using
- ½ teaspoon salt
- 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg Freshly grated is preferable
Wet Ingredients
- ½ cup vegetable oil
- ½ cup granulated sugar
- ½ cup light brown sugar Packed
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins
- 1 cup shredded zucchini About 1 medium zucchini, unpeeled
- 1 cup peeled and diced apple About 1 medium apple
- ½ cup chopped walnuts or pecans Optional
Instructions
Preparation
- Gather all your ingredients. Wash and grate the zucchini, peel and dice the apple.
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
Mixing
- In a medium bowl, combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Whisk together and set aside.
- In a large bowl, beat together vegetable oil, granulated sugar, and brown sugar until smooth.
- Add eggs one at a time, beating well after each addition, then stir in vanilla extract.
- Fold in shredded zucchini and diced apple until evenly distributed.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- If using, fold in chopped walnuts or pecans.
Baking
- Pour the batter into the prepared loaf pan and spread it evenly.
- Bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean.
Notes
Store tightly wrapped to maintain moisture. Best served with cream cheese or butter.