Description
Apple Cinnamon Zucchini Bread, a moist and flavorful loaf, blends sweet apples and warm spice. This easy recipe uses up garden zucchini for a comforting treat.
Ingredients
Scale
- Base Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini (lightly squeezed)
- 1 cup grated apple
- Flavor Boosters:
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- Optional Extras:
- ½ cup chopped walnuts or pecans
Instructions
- Get Ready!: First things first, get that oven preheating to 350°F (175°C). Grab a 9×5-inch loaf pan and give it a good grease and flour dusting. Honestly, I sometimes use parchment paper for easy lift-out because I’ve had loaves stick before, and that’s just a tragedy. This little prep makes sure your future Apple Cinnamon Zucchini Bread comes out beautifully. You’ll smell the flour and grease, a simple prelude to the baking magic.
- Whisk the Dry Bits: In a big bowl, toss together your flour, granulated sugar, baking soda, baking powder, salt, and that lovely ground cinnamon. Give it a good whisk to make sure everything’s evenly distributed. I always make sure there are no clumps of baking powder hiding, because that can lead to weird pockets in the bread. This mix smells so warm already; it’s the first hint of our delicious Apple Cinnamon Zucchini Bread.
- Mix the Wet Goodness: In another bowl, crack those eggs, pour in the vegetable oil, and add the vanilla extract. Whisk them until they’re nice and combined. You want it smooth, no streaks of egg yolk hanging around. I usually get a bit messy here, splashing a little oil, but it’s all part of the process, right? This liquid gold is what brings the Apple Cinnamon Zucchini Bread to life.
- Combine and Add Veggies: Now, pour the wet ingredients into the dry ingredients. Stir gently with a spoon or spatula until just combined. Don’t overmix, hon, that’s how you get tough bread! Then, fold in your grated zucchini and grated apple. I always marvel at how much zucchini goes in; it feels like a lot, but it disappears into the bread, leaving behind only moisture. This is where the Apple Cinnamon Zucchini Bread truly comes together.
- Into the Pan It Goes: Pour the batter into your prepared loaf pan. If you’re adding nuts, sprinkle them on top now. I sometimes forget to spread it evenly, leading to a lopsided loaf, but hey, it still tastes good! Give the pan a gentle tap on the counter to settle the batter and release any big air bubbles. You can already see the promise of a golden Apple Cinnamon Zucchini Bread.
- Bake and Cool Down: Pop that pan into your preheated oven and bake for about 50-60 minutes. You’ll know it’s done when a wooden skewer or toothpick inserted into the center comes out clean. The top will be golden brown and smell absolutely incredible – that perfect apple-cinnamon aroma! Let it cool in the pan for about 10-15 minutes before taking it out to cool completely on a wire rack. Patience is hard here, but worth it for the best Apple Cinnamon Zucchini Bread.