Apple Zucchini Bread

August 26, 2019

The transition from summer to fall is my FAVOURITE time of the year. The crisp air and gorgeous colours when the trees turn make me want to dive into a cozy knit sweater, throw on the slippers, steep some tea and crank up the oven to bake. Is anybody else with me? This Apple Zucchini Bread is perfect for those cozy fall days.

I’ve always been a baker, truly since I can remember. Granted, I wasn’t always a GOOD baker. Take the time that I baked a single loaf of bread that weighed 12 lb (we weighed it for the record). Or the time that I baked a pie that not even the dog would eat. Yes, my friends, it’s been a long journey with some hard lessons.

Now, there are a few things that I’ve learned along the way. For instance, don’t get impatient and try to rise bread with the oven on (apparently yeast isn’t fond of too much heat) – unless a 12 lb loaf of bread is what you’re aiming for? I’ve also learned to measure my ingredients properly, follow instructions, and to invest in good quality bakeware.

Let’s talk bakeware. Have you ever tried to take muffins out of an old tin and had them stick to the bottom, transforming them into only-muffin tops in the process of getting them out? I have. Or baked cookies on a baking sheet that you had to throw out after using (with the cookies still stuck to the pan)? I’ve done that too! The point is that quality really counts!

I recently partnered with Paderno to create a mini recipe series using their bakeware, and was completely blown away! The first thing that I noticed was that the products are all designed in CANADA! It’s great to see products that are created in a way that better supports our local economy. The other thing that I quickly noticed about both the bakeware, and their cookware line of pots and pans, was the weight of the products: they didn’t mess around, it’s such good quality! The bakeware that I used to create the recipes is durable and professional quality with a stick-resistant textured base, which translates into a consistent, even baking and no sticking. They are also dishwasher safe which gets a high-five from every busy mom out there!

I used the Paderno Professional Loaf Pan to make this lightly sweetened bread and it came out BEAUTIFULLY. Zucchini bread is a perfect way to use up that extra zucchini from the garden, and together with the apple, it makes this cake so moist! Note that the Paderno pans are larger than an average loaf pan; you may need to divide the batter between 2 smaller loaf pans if that’s what you have at home. Leave out the pecans if you want to make it lunch-friendly for the kids. You can even make it into muffins using the Paderno Professional Muffin Tin and reduce the bake time to approximately 20 minutes (or until a toothpick comes out clean when inserted into the centre).

If after this loaf you still have zucchini leftover I recommend trying this Vegan Zucchini Bread or these Zucchini Bread Pancakes.

This is the first of three recipes that I will be posting this week, I would love to hear your thoughts if you have a chance to try them!

Registered Dietitian Tori Wesszer shows you how to make zucchini apple bread that the whole family will LOVE!

4.91 from 11 votes