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

 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!

Course Dessert
Keyword Apple, Bread, Fall, Loaf, Zucchini
Servings 2 small loaves
Author Fraîche Nutrition

Ingredients

Wet Ingredients:

  • 1 cup tightly packed grated zucchini (skin on)
  • 1 ¼ cup tightly packed grated peeled apple (I used Granny Smith)
  • 2 eggs (beaten)
  • ½ cup oil (ie. avocado, canola or olive oil)
  • 3 tablespoon honey
  • 1 teaspoon vanilla

Dry Ingredients:

  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1 cup toasted pecans (chopped)
  • 3/4 cup sugar (or coconut sugar)
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon allspice
  • dash nutmeg
  • ½ teaspoon salt

Instructions

  1. Preheat the oven to 350F and grease and flour the Paderno Professional loaf pan (or 2 smaller loaf pans: you can also line muffin tins with papers and make this into muffins).
  2. Mix the wet ingredients together well in a medium bowl.
  3. Mix together the dry ingredients in a large bowl until combined.
  4. Stir the wet ingredients into the dry ingredients, folding with a rubber spatula until it is completely incorporated together.
  5. Pour the mixture into the prepared loaf pan(s) or tins and bake until it is golden brown and a toothpick inserted into the centre comes out clean, approximately 40 minutes (the bake time will be less if you are dividing the batter between 2 pans or muffin tins: closer to 20 minutes for muffins).
  6. Remove from the oven, let it cool in the pan for 5 minutes, and invert it onto a baking rack, removing the loaf pan, to cool slightly before serving.