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Apple Zucchini Bread

A delightful twist on traditional bread that combines the moistness of zucchini and the light sweetness of apples, perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup shredded zucchini Measure after shredding
  • 1 cup apples, peeled and diced Any sweet apple variety will work
  • 1 cup sugar Can be substituted with coconut sugar or honey
  • 1/2 cup vegetable oil Can use any neutral oil
  • 2 pieces eggs Flax eggs can be used for a vegan version
  • 1 teaspoon vanilla extract For added flavor
Dry Ingredients
  • 1 and 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon cinnamon Don't skimp on this ingredient

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, mix sugar, oil, eggs, and vanilla until smooth.
  3. Stir in the shredded zucchini and diced apples.
  4. In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
  5. Gradually add the dry mixture to the wet ingredients until just combined.
Baking
  1. Pour the batter into a greased loaf pan.
  2. Bake for about 50–60 minutes, or until a toothpick comes out clean.
  3. Let it cool, slice it up, and enjoy!

Notes

Store leftovers tightly wrapped in the fridge for 3-4 days or freeze for up to 3 months. Sliced bread can be toasted directly from the freezer.