Description
A moist and spiced quick bread combining the flavors of zucchini and apples, perfect for breakfast or a snack.
Ingredients
- 1 3/4 cups (220 g) all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg (optional)
- 1/2 tsp fine salt
- 1/2 cup (120 ml) neutral oil (vegetable or canola)
- 2 large eggs, room temperature
- 1 cup (200 g) granulated sugar
- 1/4 cup (50 g) packed light brown sugar
- 1 tsp vanilla extract
- 1 1/2 cups shredded zucchini, packed (about 1 medium zucchini)
- 1 medium apple, peeled and grated (about 1 cup)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/4 cup raisins or dried cranberries (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment.
- Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl. Set aside.
- In a medium bowl, whisk the oil, eggs, granulated sugar, and brown sugar until smooth. Stir in vanilla.
- Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix; the batter should look lumpy.
- Fold in shredded zucchini, grated apple, and any add-ins like nuts or dried fruit.
- Scrape the batter into the prepared loaf pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted near the center comes out clean.
- Cool in the pan for 15–20 minutes, then remove and let cool completely before slicing.
Notes
Wrap cooled loaf tightly in plastic wrap for storage. Keeps at room temperature for 2 days, or in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American