Irresistible Apple Zucchini Bread Recipe
This Irresistible Apple Zucchini Bread is a moist, flavorful loaf packed with warm cinnamon, fresh apples, and tender zucchini. Perfect for breakfast or an afternoon snack, it balances sweetness with a hint of spice and crunch from walnuts, baked to golden perfection for a comforting treat everyone will love.
- Prep Time: 20 minutes
- Cook Time: 40-60 minutes
- Total Time: 1 hour to 1 hour 20 minutes
- Yield: 1 standard loaf (about 10-12 slices) or 2 mini loaves 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour (King Arthur preferred)
- 3 tsp ground cinnamon (freshly ground preferred)
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
Wet Ingredients
- 3 large eggs, room temperature
- 1 cup vegetable oil (or substitute half with applesauce)
- 3 tsp vanilla extract
- 1 cup white sugar
- 1 cup light brown sugar, packed
Mix-ins
- 1 medium apple, peeled and diced (about 1 cup, ½-inch pieces)
- 2 cups grated zucchini, squeezed dry
- 1 cup chopped walnuts
Instructions
- Prepare Your Pan and Mise en Place: Grease your loaf pans generously with butter or cooking spray and preheat the oven to 325°F. Grate the zucchini and squeeze it dry using a clean kitchen towel or cheesecloth to remove excess moisture, preventing soggy bread. Peel and dice the apple into ½-inch pieces, measuring about 1 cup. Have all ingredients ready to streamline mixing.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, ground cinnamon, baking powder, baking soda, and salt until fully combined and lump-free to ensure even leavening distribution.
- Create the Wet Ingredient Base: In a large bowl, beat the room-temperature eggs vigorously until frothy, about 1 minute, to incorporate air for a lighter crumb. Add vegetable oil, vanilla extract, white sugar, and brown sugar, mixing until smooth, pale, and creamy with sugars mostly dissolved.
- Combine Wet and Dry, Then Fold in Mix-ins: Pour the wet mixture into the dry ingredients, stirring just until combined; avoid overmixing to prevent toughness. Gently fold in the squeezed zucchini, diced apple, and chopped walnuts with a spatula, being careful not to crush the apples. Let the batter rest for 5 minutes to hydrate the flour and promote even baking.
- Fill Pans and Bake: Divide batter evenly into prepared loaf pans, smoothing tops. Bake in the preheated oven for 35–40 minutes for mini loaves or 40–60 minutes for full-size loaves. Test doneness with a toothpick inserted into the center; it should come out clean or with a few moist crumbs. The tops should be golden brown and spring back lightly when touched.
- Cool and Serve: Let the loaves cool in the pans for 20 minutes to set, then turn them out onto a wire rack to cool completely before slicing. Cooling fully prevents gummy texture and ensures a perfect crumb.
Notes
- Use freshly ground cinnamon if possible for the best flavor.
- Squeezing zucchini dry is crucial to avoid excess moisture and soggy bread.
- Room-temperature eggs help create a lighter crumb by incorporating air effectively.
- Do not overmix the batter to keep the bread tender.
- Cooling completely before slicing is important for texture.
- You can substitute half of the vegetable oil with applesauce for added moisture and lower fat.
Keywords: apple zucchini bread, moist zucchini bread, cinnamon bread, baked quick bread, fall bread recipe, easy loaf recipe
