Zucchini-Apple Bread
Moist zucchini-apple bread combines warm cinnamon and nutmeg with shredded zucchini and apple, creating a flavorful, tender loaf perfect for breakfast, snacks, or gifting.
Ingredients
- 4 c. all-purpose flour ⓘ
- 1 Tbsp. baking soda ⓘ
- 1/4 tsp. baking powder ⓘ
- 1 1/2 tsp. salt ⓘ
- 1 1/2 Tbsp. ground cinnamon ⓘ
- 1/2 tsp. ground nutmeg ⓘ
- 5 eggs ⓘ
- 2 c. sugar ⓘ
- 1 c. firmly packed brown sugar ⓘ
- 1 1/2 c. vegetable oil ⓘ
- 1 Tbsp. vanilla extract ⓘ
- 2 c. shredded zucchini ⓘ
- 1 c. shredded apple ⓘ
- 1 1/2 c. chopped pecans ⓘ
Instructions
- Combine the first six dry ingredients: flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg; set aside.
- In a large bowl, beat eggs, sugar, brown sugar, vegetable oil, and vanilla extract at medium speed until well blended.
- Stir in shredded zucchini, shredded apple, and chopped pecans.
- Add the dry ingredients to the wet mixture, stirring just until moistened.
- Spoon the batter into three greased and floured 8 1/4 x 4 1/2 x 3-inch loaf pans.
- Bake at 350°F (175°C) for 50 to 55 minutes or until a wooden pick inserted in the center comes out clean.
- Cool in pans for 10 minutes, then remove to a wire rack and cool completely.
Tips & Substitutions
For added moisture, consider substituting half the vegetable oil with applesauce. If you want a nut-free version, simply omit the pecans or replace them with sunflower seeds. You can also use whole wheat flour for a healthier option, but keep in mind it may alter the texture slightly. To enhance the flavor, add a teaspoon of vanilla extract to the shredded zucchini and apple mixture.
Serving Suggestions
This Zucchini-Apple Bread is delightful on its own or served with a smear of cream cheese. Pair it with a cup of coffee for a perfect breakfast or snack, and consider serving it alongside Coffee Mousse for a delicious dessert spread. For an extra touch, dust the top with powdered sugar before serving.
Storage & Reheating
Store leftover Zucchini-Apple Bread in an airtight container at room temperature for up to three days. For longer storage, wrap the bread tightly in plastic wrap and place it in the freezer, where it can last for up to three months. To reheat, simply thaw overnight in the refrigerator and warm slices in the microwave for about 15-20 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini-Apple Bread contains roughly 1126 calories, with 10g protein, 131g carbohydrates, and 67g fat. It is an excellent source of vitamin C (58% of the Daily Value), vitamin A (57% of the Daily Value), and dietary fiber (24% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 2148mg per serving (93% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen zucchini and apple for this recipe?
Yes, you can use frozen zucchini and apple, but make sure to thaw and drain any excess moisture before adding them to the batter. This helps prevent the bread from becoming too wet and ensures the best texture.
How can I adjust the sweetness of the bread?
You can reduce the sugar amount by up to half a cup if you prefer a less sweet bread. Alternatively, you can add a bit more shredded apple for natural sweetness or use a sugar substitute that measures cup-for-cup.
Can I make this recipe as muffins instead of loaves?
Absolutely! To make muffins, divide the batter into a greased or lined muffin tin and bake at the same temperature for 20-25 minutes, or until a toothpick comes out clean. This will yield about 24 muffins.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).