Instructions
Preheat your oven to 350°F (175°C) and grease a standard loaf pan. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a large bowl, combine granulated sugar, brown sugar, oil, eggs, and vanilla. Mix until smooth. Add zucchini and apple; stir until evenly distributed.
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Don’t overmix! Fold in walnuts (if using).
Pour batter into the prepared loaf pan and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Slice and enjoy! A pat of butter is the perfect finishing touch.
Variations
- Apple Zucchini Muffins: Bake in a muffin tin for 20-25 minutes.
- Apple Zucchini Bread with Raisins: Add 1/2 cup raisins along with the walnuts.
FAQ
- Storage: Wrap tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- Freezing: Freeze for up to 3 months. Thaw at room temperature or microwave briefly.
- Substitutions: Vegetable oil can be replaced with melted butter or coconut oil. Granulated sugar can be substituted with honey or maple syrup (may affect texture and sweetness).
Enjoy!
This Apple Zucchini Bread is a delicious and healthy treat, perfect for sharing and creating new memories. Happy baking!
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