This quick bread is the perfect way to sneak in extra veggies while still enjoying a sweet, comforting treat. The zucchini keeps the loaf extra moist, while the apples add a burst of flavor in every bite. It’s wonderful for breakfast, a snack, or even dessert!
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- 2 large eggs
- ½ cup vegetable oil (or melted butter)
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup grated zucchini (about 1 medium)
- 1 cup peeled and grated apple (about 1 medium, any sweet variety)
- ½ cup chopped walnuts or pecans (optional)
- ½ cup raisins or dried cranberries (optional)
Instructions
- Preheat Oven – Set oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- Mix Dry Ingredients – In a bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Prepare Wet Ingredients – In a separate large bowl, beat eggs with oil, sugar, and vanilla until smooth.
- Combine – Stir grated zucchini and apple into the wet mixture.
- Add Dry to Wet – Gently fold in the flour mixture until just combined. If using nuts or raisins, fold them in now.
- Bake – Pour batter into the loaf pan and bake 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool & Serve – Let bread cool in the pan for 10 minutes, then remove to a wire rack to finish cooling before slicing.
Tips & Variations
- Extra Moisture Control: Lightly squeeze grated zucchini to remove excess liquid before adding.
- Sweeter Option: Use honeycrisp or fuji apples. For less sweet, go with granny smith.
- Mini Loaves: Divide into mini loaf pans and bake for 25–30 minutes.
- Glaze It: Drizzle with a simple glaze (powdered sugar + milk + vanilla) for a dessert-like finish.