Description
This moist, spiced loaf combines zucchini’s earthy sweetness with crisp apple chunks and toasted walnuts, offering a tender crumb balanced with cinnamon. Perfect for a fall-inspired breakfast or snack.
Ingredients
3 tsp ground cinnamon
3 cups all-purpose flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
3 tsp vanilla extract
3 large eggs
1 cup vegetable oil
1 cup white sugar
1 cup light brown sugar
1 medium apple, peeled and cut into ½-inch cubes
1 cup chopped walnuts
2 cups grated zucchini
Instructions
Preheat oven to 325°F
Grate zucchini and squeeze out moisture using cheesecloth
Peel apple and cut into ½-inch cubes
Whisk dry ingredients in medium bowl
Beat eggs in large bowl until frothy
Combine vegetable oil (substitute half with applesauce for a lighter option), sugars, and vanilla extract with eggs
Pour wet ingredients into dry mixture and stir until just combined
Fold in zucchini, apple cubes, and walnuts gently
Pour batter into prepared 9×5-inch loaf pan and smooth the top
Bake for 40-60 minutes until golden and a toothpick inserted in the center comes out clean, adjusting bake time based on pan size or substitution use
Notes
Substitute half the vegetable oil with unsweetened applesauce for a lighter, healthier option.
Squeeze the grated zucchini thoroughly in cheesecloth to prevent a gummy texture.
Store slices in an airtight container at room temperature for up to 3 days; refrigerate for longer freshness.
- Prep Time: 20
- Cook Time: 50
- Category: Bread recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 33g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 1g
- Carbohydrates: 32g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 25mg