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Apple Zucchini Bread

A moist quick bread combining grated zucchini, diced apple, warm cinnamon, brown and white sugars, and chopped walnuts. The zucchini is thoroughly drained before mixing to prevent excess moisture, while the apple adds tender pieces of fruit throughout the loaf.
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Course: Bread
Keyword: Apple Zucchini Bread
Cook Time: 40 minutes
Initial Cooling: 20 minutes
Total Time: 1 hour

Ingredients

For the batter:

  • 1 teaspoon baking soda
  • 3 cups all-purpose flour
  • 1 teaspoon fine salt
  • 3 teaspoons ground cinnamon preferably freshly ground for a stronger flavor
  • 1 teaspoon baking powder

For the wet mixture:

  • 1 cup packed light brown sugar
  • 3 large eggs brought to room temperature
  • 3 teaspoons vanilla extract
  • 1 cup granulated white sugar
  • 1 cup vegetable oil with the option to replace half of the oil with applesauce for added moisture

For the mix-ins:

  • 2 cups grated zucchini firmly squeezed to remove excess liquid
  • 1 cup chopped walnuts
  • 1 medium apple peeled and cut into ½-inch cubes, yielding approximately 1 cup

Instructions

  • Preheat the oven to 325°F. Generously coat the loaf pans with butter or cooking spray.
  • Grate the zucchini, then wrap it in a clean kitchen towel or cheesecloth. Squeeze firmly to extract as much excess moisture as possible. Measure 2 cups of the drained zucchini.
  • Peel the apple and dice it into approximately ½-inch pieces, measuring about 1 cup in total.
  • In a medium mixing bowl, whisk together the all-purpose flour, ground cinnamon, baking powder, baking soda, and salt until evenly distributed and free of visible lumps.
  • Place the room-temperature eggs in a large bowl and whisk vigorously for approximately 1 minute, until thoroughly combined and slightly frothy.
  • Add the vegetable oil, vanilla extract, granulated sugar, and packed brown sugar. Mix vigorously until the ingredients form a smooth, pale mixture and the sugars have mostly dissolved.
  • Pour the wet mixture into the bowl containing the dry ingredients. Stir only until the ingredients are incorporated. Avoid excessive mixing; the finished batter may remain slightly lumpy.
  • Using a spatula, gently fold in the drained grated zucchini, diced apple, and chopped walnuts, taking care not to crush the apple pieces.
  • Allow the completed batter to stand for 5 minutes so the flour can hydrate before baking.
  • Divide the batter evenly among the prepared loaf pans and level the surfaces with a spatula.
  • Bake at 325°F for 35–40 minutes for mini loaves or 40–60 minutes for full-size loaves. The bread is ready when a toothpick inserted into the center emerges clean or with only a few moist crumbs attached.
  • The tops should appear golden brown and should spring back gently when lightly touched.
  • Leave the baked bread in the pans for 20 minutes. After this initial cooling period, carefully remove the loaves and transfer them to a wire rack.
  • Allow the bread to cool completely at room temperature before cutting. This final cooling period permits the crumb to set fully and prevents a gummy texture.
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Notes

Freshly ground cinnamon may be used for a more pronounced cinnamon flavor.
If desired, replace half of the 1 cup vegetable oil with applesauce.
Thoroughly squeezing the grated zucchini is important because excess liquid can produce an overly wet loaf.
Do not overmix the batter after combining the wet and dry ingredients, as excessive stirring can result in a tougher texture.