There’s something magical about the smell of fresh bread baking on a crisp morning. This Apple Zucchini Bread brings together the best of two seasons—zucchini from the garden and apples from the orchard—for a loaf that’s moist, lightly spiced, and just sweet enough. The zucchini melts into the bread, adding incredible tenderness, while the apples bring a burst of natural sweetness in every bite. It’s the perfect treat to enjoy with a cup of coffee or tea, whether you’re sharing it with family or sneaking the last slice for yourself.
Ingredients
2 cups all-purpose flour
1 ½ tsp baking soda
½ tsp baking powder
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp salt
2 large eggs
1 cup sugar
½ cup vegetable oil
2 tsp vanilla extract
1 cup grated zucchini (about 1 medium)
1 cup peeled, grated apple (about 1 medium)
Instructions
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
In a bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
In another large bowl, beat eggs, sugar, oil, and vanilla until smooth.
Stir in grated zucchini and apple.
Add dry ingredients to wet ingredients; stir until just combined.
Pour into loaf pan and bake 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pan 10 minutes, then transfer to a wire rack.
Note:
This bread freezes well—wrap cooled slices in plastic wrap and store in a freezer bag for up to 3 months. You can also add ½ cup chopped nuts or raisins for extra texture. For best flavor, use a sweet apple variety like Honeycrisp or Fuji.
