Apple Zucchini Bread

There’s something about the shift from summer to fall that just makes me want to bake. Maybe it’s the crisp breeze sneaking in through open windows, or maybe it’s the apples practically jumping off the trees at the local orchard. Either way, this Apple Zucchini Bread is exactly what I want on the counter this time of year.

Now, I know what you might be thinking—zucchini and apple? Trust me, it works. The zucchini keeps the bread incredibly moist, while the apples bring little bursts of sweet, juicy flavor to every bite. And with all that cinnamon and a hint of nutmeg? It’s fall comfort food at its finest.

Prep Time: 10 mins | Cook Time: 60 mins | Total Time: 1 hr 10 mins

• Yield: 2 standard loaves

Ingredients:

• 1 cup granulated sugar
• 1 cup brown sugar
• 4 large eggs
• ½ cup canola oil
• 1½ teaspoons vanilla extract
• 3½ cups all-purpose flour
• 1½ teaspoons baking soda
• 1 teaspoon salt
• 3 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• 2 heaping cups shredded zucchini
• 1½ cups finely diced apple

Instructions:

1. Preheat oven to 350°F. Grease two standard loaf pans and set aside.
2. In a large mixing bowl, whisk together granulated sugar, brown sugar, eggs, oil, and vanilla until light and fluffy.
3. In a separate bowl, sift together flour, baking soda, salt, cinnamon, and nutmeg.
4. Gradually add the dry ingredients to the wet mixture, stirring just until combined.
5. Gently fold in the shredded zucchini and diced apples, making sure they’re evenly distributed.
6. Divide the batter evenly between the two loaf pans.
7. Bake for 35 minutes, then loosely cover the tops with foil to prevent over-browning. Continue baking for another 20–25 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the loaves cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

ENJOY!!