Summer is starting to wind down and that means that cozy fall flavors are coming in hot! While pumpkin spice might be the star of autumn, I personally cannot get enough of all things cinnamon apple. I grew up in the fruit belt of Michigan and we had more apples around than we knew what to do with. From pies to cakes, applesauce to cider, apples were a staple in our fall diet. You’d think that I would have tried every kind of apple baked good, but then I came across the idea of Apple Zucchini Bread… something I’d never had!
The combo probably sounds like a match made in heaven if you’re a gardener. Those late season zucchini start coming and they don’t stop coming! When you’re tired of your standard zucchini bread, this recipe is the thing to get you out of your baking rut.
The batter is subtly sweet with a bold cinnamon flavor. Shredded zucchini keeps the texture extra moist and the juicy pops of diced apple add a little excitement to every bit. Whip up the simple batter and pop the two loaves in the oven for just under an hour. I recommend tenting the loaves with foil to prevent the tops from burning near the end of baking.
Whether you enjoy it warm with a pat of butter or save a slice for breakfast with a cup of coffee, this bread is sure to be a hit. It’s the perfect treat to bring to your neighbor or share with friends before or after a meal. You can’t go wrong with our Apple Zucchini Bread!
Apple Zucchini Bread
Ingredients
- 1 cup granulated sugar
- 1 cup brown sugar
- 4 eggs
- ½ cup canola oil
- 1 ½ teaspoons vanilla extract
- 3 ½ cups all-purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 3 teaspoons cinnamon
- ½ teaspoon nutmeg
- 2 heaping cups shredded zucchini
- 1 1/2 cups finely diced apple
Preparation
- Preheat oven to 350 degrees F and grease 2 standard loaf pans.
- In a large bowl, mix sugars, eggs, oil, and vanilla until light and airy.
- In a smaller bowl, sift together flour, baking soda, salt, cinnamon, and nutmeg.
- Slowly mix dry ingredients into the wet ingredients until just combined.
- Fold in zucchini and apple evenly evenly distributed. Do not overmix.
- Transfer half the batter into each loaf pan. Bake for 35 minutes, then cover with foil and continue baking for another 20-25 minutes or until an inserted toothpick comes out clean.
Recipe adapted from Allrecipes.com