I made four loaves for church this year after getting so many compliments last year!

This tender loaf stays moist thanks to a combination of freshly grated zucchini and apple. A hint of cinnamon adds cozy warmth, making it perfect for breakfast, snack time, or an afternoon pick-me-up.

Apple Zucchini Bread

Ingredients

Ingredient Amount

All-purpose flour 1½ cups

Ground cinnamon 1 teaspoon

Baking soda ½ teaspoon

Baking powder ¼ teaspoon

Salt ¼ teaspoon

Egg 1

Vegetable oil ½ cup

Granulated sugar ½ cup

Brown sugar ¼ cup

Vanilla extract 1 teaspoon

Zucchini, grated 1 cup

Apple, peeled and grated 1 cup

Chopped nuts (optional) ½ cup

Instructions

Step 1: Prep the oven and pan

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray.

Step 2: Mix the dry ingredients

In a medium bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt until well combined.

Step 3: Blend the wet ingredients

In a large bowl, lightly beat the egg. Add the oil, granulated sugar, brown sugar, and vanilla extract, whisking until smooth.

Step 4: Add zucchini and apple

Stir the grated zucchini and apple into the wet mixture. If the zucchini seems very wet, gently pat it dry with a paper towel before adding.

Step 5: Combine the batter

Gradually add the dry ingredients to the wet mixture, stirring just until incorporated. Do not overmix. Fold in the nuts, if using.

Step 6: Bake the bread

Pour the batter into the prepared loaf pan and bake for 55–60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Step 7: Cool and slice

Allow the bread to cool in the pan for about 10 minutes, then remove it and place on a wire rack to cool completely before slicing.