There’s something about the way zucchini apple bread fills the kitchen that makes a morning feel just a bit more inviting. I remember one Saturday when I pulled this loaf from the oven, the smell was so warm and familiar it almost made me forget I had slept through my alarm. The edges were golden, slightly crisp, while the center was soft and tender, almost melting in my mouth. I was halfway through a slice before I realized I hadn’t even poured my coffee yet—there’s a kind of quiet magic in that moment, where the world slows down just enough to notice small comforts.
That first bite is a soft mix of textures and flavors—the subtle crunch of walnuts mingling with the gentle sweetness of apple, and the zucchini adding moisture without overpowering. It’s not flashy, but it’s honest and satisfying, like a sweater you reach for when the day feels a little too cold. I usually slice it thick, sometimes with a little smear of butter that melts into the crumb, making it feel like a small, indulgent ritual.
Why You’ll Love It:
- The balance of zucchini and apple keeps it moist without being heavy, which means it’s great anytime you want something comforting but not overly sweet.
- It’s simple — and that’s kind of the point. No fuss, just straightforward ingredients coming together in a loaf that feels homemade.
- It holds up well for a few days, though I’ll admit it’s usually gone before then in my house.
- Adding walnuts is optional but adds a nice texture contrast if you’re in the mood for a little crunch.
If you’re worried about the zucchini making the bread soggy, don’t be. Squeezing out the moisture is a step I sometimes rush through, and it usually turns out fine anyway. It’s forgiving like that.
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Zucchini Apple Bread
- Total Time: 80 minutes
- Yield: 10 slices 1x
Description
A moist and flavorful zucchini apple bread that combines the freshness of zucchini with the sweetness of apples, perfect for breakfast or a snack.
Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 cup grated zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
1 cup peeled and finely chopped apple (about 1 medium apple)
1/2 cup chopped walnuts (optional)
Instructions
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg.
In a large bowl, beat the granulated sugar, light brown sugar, and eggs until well combined.
Add the vegetable oil and vanilla extract to the sugar and egg mixture and mix until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Fold in the grated zucchini, chopped apple, and chopped walnuts (if using) until evenly distributed.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes.
Transfer the bread to a wire rack and let it cool completely before slicing.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
Kitchen Notes: I don’t use anything special to bake this—just a regular loaf pan and a reliable oven. It’s a recipe that feels approachable even if you’re not usually a baker. I like to serve it with a cup of tea or coffee, but it’s just as good on its own. Once, I tried swapping the walnuts for pecans, and it was a nice twist, but I’m not sure it’s better—just different. Sometimes I toss in a handful of raisins when I have them on hand, but honestly, the apple and zucchini do enough flavor-wise. If you want a bit more spice, a pinch more cinnamon works well, though I tend to keep it subtle. Also, if you’re into a denser bread, reducing the oil slightly might do the trick, but I haven’t tested this enough to be sure.
FAQ:
Can I freeze this bread? Yes, wrapping it tightly and freezing for up to three months works well. Just bring it back to room temperature before slicing.
Does the zucchini taste strong? Not at all. It mostly adds moisture and texture, letting the apple and spices shine through.
Can I omit nuts? Absolutely. The bread is just as good without them.
Give this zucchini apple bread a try when you want something that feels a little like a warm hug on a plate. It’s not complicated, but it’s memorable enough to make you wish your mornings could always start this way.