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Apple Cinnamon Zucchini Bread

A moist and delicious loaf that combines the classic flavors of cinnamon and baked apples with zucchini for a family-friendly treat.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 2 cups shredded zucchini Grated zucchini, drained of excess moisture
  • 1 cup chopped apples Use your favorite variety of apples
  • 1/2 cup vegetable oil Can substitute half with unsweetened applesauce for a healthier option
  • 1 cup sugar
  • 2 large eggs For vegan option, use flax eggs
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 2 cups all-purpose flour Can substitute with gluten-free flour for a gluten-free version
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a large mixing bowl, combine the shredded zucchini, chopped apples, vegetable oil, sugar, eggs, and vanilla extract. Mix well.
  3. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix!
  5. Pour the batter into the prepared loaf pan and smooth the top.
Baking
  1. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
  2. Allow to cool before slicing. Serve and enjoy!

Notes

Leftovers last for 3-4 days at room temperature, can be refrigerated for a week, or frozen for up to three months. To reheat, toaster or microwave for a few seconds.