It‘s that transitional time of year, where we still have some summer produce, like zucchini, and fall goodies are coming in, like apples. I decided to make something exactly for this window of time, Zucchini Apple Bread. I also wanted something relatively healthy. Lon and I have been putting on some weight. Relatively is the key, because I never let flavor and texture suffer for health purposes. I don’t like fake sugars and fat free baked goods.

This recipe yields a wonderfully moist and mildly sweet quickbread, with a very natural flavor. The visible zucchini pieces may even make you feel healthier when eating them. The only problem is that it tastes great, so you may eat too much.



Zucchini Apple Bread

  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup light brown sugar
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 cups grated zucchini
  • 1 1/2 cups grated apple
  • 1 cup chopped walnuts

1. Preheat oven to 350 degrees F (325 degrees F for convection). Prepare a 9x5x3 loaf pan with non-stick spray.
2. In a medium bowl, mix together flour, cinnamon, baking soda, nutmeg, ginger, baking powder, and salt. Set aside.
3. In a large bowl, beat together sugar, oil, eggs, and vanilla extract. Stir in the zucchini and apple. Fold in the dry ingredients and the walnuts, just until combined.
4. Pour batter into prepared pan and bake until toothpick comes out clean, about 1 hour and 20 minutes. Let it cool in the pan for 15 minutes before removing to finish cooling. Of course I ate some warm, hehe.

Zucchini Apple Bread Slice.jpg

posted by jessica at 04:40 PM Filed under Desserts, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.