Description

There’s something so inviting about the aroma of apples and cinnamon wafting through the kitchen. This Moist Apple Zucchini Bread is tender, flavorful, and full of comfort in every slice. The zucchini keeps the bread soft and moist, while the apple adds a natural sweetness and texture. Together, they create a loaf that feels rustic yet elegant—perfect for breakfast, brunch, or an afternoon treat.

Ingredients

Scale

2 cups grated zucchini

1 cup grated apple

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 cup vegetable oil

3/4 cup sugar

2 eggs

1 teaspoon vanilla extract

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Instructions

Preheat the oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan. For easier removal, line it with parchment paper.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon until evenly combined.
In a large bowl, whisk the vegetable oil, sugar, eggs, and vanilla extract until smooth and slightly thickened.
Gently fold the grated zucchini and apple into the wet mixture, coating them evenly.
Add the dry ingredients to the wet mixture. Stir just until blended, being careful not to overmix.
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Let the bread cool in the pan for 10–15 minutes before transferring to a wire rack. Slice once fully cooled.