Spiced Apple Zucchini Bread

Slices of Apple Zucchini Bread with butter.

Easy apple zucchini bread is a great way to get your servings of fruits and veggies while satisfying your sweet tooth! Toast a slice of for breakfast, pack it as a lunchbox snack, or enjoy it with your afternoon coffee or tea.

Prep Time 15

Cook Time 1

Servings slices

Calories 273 kcal

5 from 1 vote

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Equipment

1 9X5 inch loaf pan
Box grater or food processor fitted with the grating disk

Ingredients

2 cups grated zucchini (unpeeled)
2 cups grated Granny Smith apples See Notes
2 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon ground ginger
¾ teaspoon ground cardamom
¼ teaspoon ground nutmeg
½ teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
¾ cup canola, vegetable, or safflower oil
1½ cups granulated sugar
½ cup light brown sugar, lightly packed
3 large eggs
1 teaspoon vanilla extract
1½ cups chopped toasted pecans (optional)

Instructions

Preheat your oven to 350℉/180℃. Spray a 9X5-inch loaf pan with nonstick baking spray. Line the bottom the pan with parchment paper so that it hangs over the sides by two inches (optional, but helpful--see "Top Tips" section in post.)
Squeeze the water out of the grated zucchini and apples over a sink or a fine mesh sieve set over a bowl.
In a large bowl, whisk together flour, cinnamon, ginger, cardamom, nutmeg, salt, baking soda and baking powder.
In the bowl of an electric mixer fitted with the paddle attachment (or using a hand mixer), beat the oil, sugar, and brown sugar at medium speed for 1 minute.
Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.
Add the zucchini and apple, separating the pieces so that they are not in clumps. Mix until well combined.
On low speed, gradually add the flour mixture, mixing until just incorporated.
Mix in the pecans.
Transfer the batter to the prepared loaf pan, smoothing the top. Bake until the top of the loaf is puffed and deep golden brown and a knife or a cake tester inserted into the center emerges clean, 65-75 minutes.
Cool the bread in the pan set on a wire rack for 15 minutes and then either lift it out with the parchment overhang or turn the loaf out onto the rack to cool completely. Slice and serve or wrap tightly with plastic wrap and store overnight before slicing (see Top Tips and Storage sections in post.)

Notes

I leave my apples unpeeled when grating them for this recipe -- it's just one less step to take, and the results are the same. But you can feel free to peel your apples.
This bread will keep, tightly wrapped, at room temperature for 3 days or in the refrigerator for 6 days.
Loaves can be tightly wrapped and frozen for up to one month. Thaw overnight at room temperature.

Nutrition