Apple-Zucchini Bread Recipe

Name: Apple-Zucchini Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups Fresh Zucchini, Shredded; 1-1/2 cup Fresh Apple (about 2 Medium Apples), Cored, Peeled, Diced; 3 whole Eggs; 3/4 cups Vegetable Oil; 1 cup Sugar; 2 cups Whole Wheat Flour; 1 cup All-purpose Flour; 1 teaspoon Baking Soda; 1 teaspoon Salt; 1 Tablespoon Cinnamon; 1 teaspoon Nutmeg

Servings: persons

1
Note: for excessive photos and commentary, check out the related blog post. This recipe yields 2 loaves, or 20-24 muffins.
2
Preheat oven to 350 degrees.
3
Wash your zucchini and apples. Lop the stem end off your zucchini and take a cheese grater to it. Core the apples, peel them, chop them up into whatever sized chunks you like. Set them aside for a bit.
4
Mix eggs, oil and sugar till you've got a yellowish paste. Then add both flours, baking soda, salt, cinnamon, and nutmeg. Mix till combined. It'll be thick and rather alarming, but go with it.
5
Note: you can use entirely whole wheat or all-purpose flour for this recipe! I like to mix the two as a compromise between texture and nutrition. Do what you like!
6
Once the batter is all mixed up, fold in your zucchini and apples. This will take some elbow grease, as the batter is thick and unruly, but the moisture from the produce should loosen things up.
7
Grab two loaf pans, line them with parchment paper for easy bread removal, grease up whatever's not covered with paper. Divide the batter equally between the two pans, bake for 60 minutes or until you can stick a knife in the middle and it comes out clean.
8
Or you can grease up a couple of standard muffin tins, fill each up nearly full with batter, and bake for about 20 minutes.
9
Enjoy!

1054

kcal

Calories

Fat

127

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups Fresh Zucchini, Shredded, 1-1/2 cup Fresh Apple (about 2 Medium Apples), Cored, Peeled, Diced, 3 whole Eggs, 3/4 cups Vegetable Oil, and more.

Yes, Apple-Zucchini Bread falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Apple-Zucchini Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions