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–+ servings
Apple Zucchini Bread

Moist Apple Zucchini Bread That's Family-Approved and Delicious

This Apple Zucchini Bread is moist, delicious, and perfect for families, blending apples and zucchini into a healthy treat.
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Prep Time 15 minutes
Cook Time 55 minutes
Cooling Time 20 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup White Sugar Provides sweetness and moistness. Use less for a reduced-sugar version.
  • 1/2 cup Brown Sugar Adds depth of flavor and moisture. Can replace with coconut sugar.
  • 2 large Eggs Acts as a binder and adds richness. Substitute with flax eggs for a vegan version.
  • 1/2 cup Vegetable Oil Keeps the bread moist; can use half applesauce.
  • 1 teaspoon Vanilla Extract Enhances flavor. No substitutions recommended.
  • 2 cups All-Purpose Flour Provides structure. Swap with 1:1 gluten-free flour.
  • 1 teaspoon Ground Cinnamon Adds warmth and spice.
  • 1 teaspoon Salt Balances sweetness.
  • 1 teaspoon Baking Powder Helps the bread rise.
  • 1/2 teaspoon Baking Soda Helps the bread rise.
For the Mix-Ins
  • 1 cup Grated Zucchini Do not peel; pat dry to remove excess moisture.
  • 1 cup Diced Apples Use tart apples for added flavor. Suggested: Granny Smith or Honeycrisp.
  • 1/2 cup Chopped Walnuts Adds crunch. Omit or substitute with pecans or dried fruits.

Equipment

  • Loaf pans
  • mixing bowls
  • whisk
  • Spatula
  • Grater

Method
 

Step-by-Step Instructions
  1. Prepare Baking Pans: Grease two 8 x 4-inch loaf pans and preheat oven to 325°F (163°C).
  2. Prep Fruits: Wash and grate the zucchini; dice your apples.
  3. Mix Dry Ingredients: Combine flour, cinnamon, baking powder, baking soda, and salt in a bowl.
  4. Mix Wet Ingredients: Beat eggs, then stir in oil, vanilla extract, white sugar, and brown sugar.
  5. Combine Mixtures: Gradually mix wet ingredients into dry ingredients until just combined.
  6. Fold in Additions: Incorporate zucchini, apples, and walnuts without overworking the batter.
  7. Bake: Divide batter into pans and bake for 35-40 minutes for mini loaves, or about 55 minutes for full-sized loaves.
  8. Cool: Allow bread to cool in pans for 20 minutes before transferring to a wire rack.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 22gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 150IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Avoid overmixing to keep the bread light and fluffy. Experiment with different add-ins for unique flavors.

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