Apple-Zucchini Bread just seems so perfect for this time of year–early fall is when I’m inspired to bake apple-flavored things! This recipe not only has apples, but zucchini, too, which is great–you can never have enough good zucchini recipes for all that zucchini from the garden, can you? Or in my case, from the farmer’s market! This quick bread has a subtle apple flavor and is also flavored with cinnamon and nutmeg. You can add pecans or walnuts in it too (I didn’t add any nuts to the loaf pictured above). It’s a moist, dense loaf on the inside, and a little crispy and crumbly as you cut into it on the outside. Make sure you grease and flour your pan well–I found that I also needed to loosen the edges of the loaf with a knife so it would come out of the pan easily.
Enjoy a slice of this bread for breakfast or an afternoon snack with some coffee, tea, or apple cider. It’s great just as it is, but you could also spread some apple butter on your slices for more apple flavor!
APPLE-ZUCCHINI BREAD by NancyC, adapted from Taste of Home
Makes 1 (8 x 4″) loaf
- 2 cups all-purpose unbleached flour
- 1/2 Tablespoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 large eggs
- 3/4 cup light olive oil or non-GMO canola oil
- 1 cup sugar
- 1/2 cup packed light brown sugar
- 1/2 Tablespoon vanilla extract
- 1 cup shredded unpeeled zucchini
- 1/2 cup shredded peeled apple (I used a Granny Smith apple)
- Optional: 3/4 cup chopped pecans or walnuts
Preheat oven to 350˚F. Grease and flour a 8 x 4″ loaf pan well; set aside (If you use a 9 x 5″ loaf pan, your baking time will be a little less, and your loaf will not look quite as full, since it will be a little wider and longer).
In large bowl, combine flour, baking soda, salt, cinnamon, and nutmeg.
In medium bowl, beat eggs; add oil, sugars, and vanilla, blending well. Pour this mixture over dry ingredients and mix well. Stir in zucchini, apples, and pecans or walnuts, if using (batter will be thick). Spoon batter into your prepared 8 x 4″ loaf pan. Bake at 350˚degrees for 55 to 60 minutes or until toothpick inserted near center comes out clean (if you use a 9 x 5″ pan, your baking time may be more like 50 to 55 minutes).
Cool in pan for 15 minutes, then remove to a wire rack to cool completely. Note: even though I greased and floured my loaf pan, I still had to loosen the edges of the loaf with a knife so it would come out easily.
September has gone by much too fast for me–has it for you, too? The cooler, crisp mornings are really nice, but I do miss the longer days of summer. Are you enjoying autumn, and have you been trying out any new apple recipes?