Instructions
Preheat your oven to 350°F (175°C) and grease a standard loaf pan. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a large bowl, combine the granulated sugar, brown sugar, oil, eggs, and vanilla extract. Mix until smooth. Add the 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 before transferring to a wire rack to cool completely.
Slice and serve! Enjoy plain or with a pat of butter.
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
- Q: How do I store Apple Zucchini Bread?
A: 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. - Q: Can I freeze Apple Zucchini Bread?
A: Yes! Freeze for up to 3 months. Thaw at room temperature or microwave briefly. - Q: Can I substitute ingredients?
A: You can substitute vegetable oil with melted butter or coconut oil. Honey or maple syrup can replace granulated sugar, but may affect texture and sweetness.
Enjoy!
This Apple Zucchini Bread is a delightful and healthy treat, perfect for any occasion. Give it a try and make some delicious memories!
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