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–+ servings

Apple Zucchini Bread

This moist Apple Zucchini Bread combines garden zucchini with crisp fall apples for the perfect cozy treat. Easy recipe with pro baking tips included!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 1
Ingredients Method Notes

Ingredients
  

Wet Ingredients:
  • 1 cup tightly packed grated zucchini (skin on)
  • 1 ¼ cup tightly packed grated peeled apple (I used Granny Smith)
  • 2 eggs (beaten)
  • ½ cup oil (ie. avocado, canola or olive oil)
  • 3 tablespoon honey
  • 1 teaspoon vanilla
Dry Ingredients:
  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1 cup toasted pecans (chopped)
  • 3/4 cup sugar (or coconut sugar)
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon allspice
  • dash nutmeg
  • ½ teaspoon salt

Method
 

  1. Preheat the oven to 350F and grease and flour your 9x5" loaf pan (you can also line muffin tins with papers and make this into muffins).
  2. Mix the wet ingredients together well in a medium bowl.
  3. Mix together the dry ingredients in a large bowl until combined.
  4. Stir the wet ingredients into the dry ingredients, folding with a rubber spatula until it is completely incorporated together.
  5. Pour the mixture into the prepared loaf pan(s) or tins and bake until it is golden brown and a toothpick inserted into the centre comes out clean, approximately 1 hour (the bake time will be less if you are dividing the batter into muffin tins: closer to 20 minutes for muffins).
  6. Remove from the oven, let it cool in the pan for 5 minutes, and invert it onto a baking rack, removing the loaf pan, to cool slightly before serving.

Notes

Using both baking powder and baking soda in this recipe creates a perfect balance of leavening, allowing the bread to rise beautifully while maintaining a moist texture. The baking powder provides an initial lift, while the baking soda reacts with the acidity in the apples, ensuring a tender crumb.

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