Apple Cinnamon Zucchini Bread
A deliciously moist and flavorful bread combining the goodness of zucchini with the sweetness of apple and warm spices, perfect for any time of day.
Ingrédients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Wet Ingredients
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs Can substitute with flax eggs for a vegan option.
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini About 1 medium zucchini, unpeeled.
- 1 cup peeled and diced apple About 1 medium apple.
- 1/2 cup chopped walnuts or pecans Optional.
Instructions
Preparation
- Start by gathering all your ingredients.
- Shred the zucchini, peel and dice the apple, and measure out all the dry and wet ingredients.
Baking
- Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- In a medium bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Whisk to thoroughly mix.
- In a large bowl, beat together the vegetable oil, granulated sugar, and brown sugar until smooth and creamy, about 2-3 minutes.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract.
- Fold in the shredded zucchini and diced apple until evenly distributed.
- Gradually add the dry ingredients to the wet mixture and stir until just combined.
- If using, fold in the chopped nuts.
- Pour the batter into the prepared loaf pan and bake for 50 to 60 minutes, or until a toothpick inserted comes out clean.
Notes
To keep the bread fresh, store in an airtight container at room temperature or refrigerate for longer shelf life. Can be frozen in slices for shorter-term storage.