Best 6 Apple Zucchini Loaf Recipes

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Indulge in a culinary symphony of flavors with our apple zucchini loaf, a delightful fusion of sweet and savory. This moist and tender loaf is a harmonious blend of freshly grated zucchini, crisp and juicy apples, and a symphony of warm spices. Each bite tantalizes your taste buds with a symphony of flavors, leaving you craving more.

This versatile loaf is a culinary chameleon, adapting effortlessly to your dietary preferences. For a classic indulgence, embrace the traditional recipe, bursting with the natural sweetness of white sugar. If you seek a healthier alternative, embrace the refined sugar-free version, utilizing the natural sweetness of honey or maple syrup. And for those with gluten sensitivity, rejoice in the gluten-free adaptation, allowing everyone to savor this culinary delight.

Check out the recipes below so you can choose the best recipe for yourself!

APPLE ZUCCHINI BREAD



Apple Zucchini Bread image

Since apples and zucchini are so abundant in this area, it's only natural that the two be used together in one recipe. I really don't know the origin of this bread, but I do know it's been one of my favorites for many years. -Patti Dillingham, Scranton, Arkansas

Provided by Taste of Home

Time 1h5m

Yield 3 loaves (16 slices each).

Number Of Ingredients 13

4 cups all-purpose flour
1 tablespoon baking soda
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
5 large eggs, room temperature
1-1/2 cups vegetable oil
2 cups sugar
1 cup packed brown sugar
1 tablespoon vanilla extract
2 cups shredded unpeeled zucchini
1 cup shredded peeled apples
1-1/2 cups chopped pecans

Steps:

  • In a large bowl, combine flour, baking soda, cinnamon, nutmeg and salt. In another bowl, beat eggs. Add oil, sugars and vanilla. Pour over dry ingredients; mix well. Stir in zucchini, apples and pecans (batter will be stiff). Spoon into 3 greased 8x4-in. loaf pans. Bake at 350° until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pans for 10 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 185 calories, Fat 10g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 100mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.

ZUCCHINI APPLE BREAD



Zucchini Apple Bread image

A variation of the zucchini bread that is fluffy and light, with a touch of sweetness.

Provided by Rose Putman

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 1h20m

Yield 24

Number Of Ingredients 12

4 eggs
1 cup white sugar
1 cup brown sugar
½ cup vegetable oil
1 teaspoon vanilla extract
3 ½ cups all-purpose flour
1 ½ teaspoons baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
½ cup chopped walnuts
2 cups peeled, chopped zucchini
1 cup chopped, peeled apple

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 2 - 9x5 inch loaf pans.
  • In a large bowl, combine eggs, white sugar, brown sugar, oil and vanilla until well blended. In a separate bowl, combine flour, baking soda, salt and cinnamon. Stir flour mixture into egg mixture. Fold in walnuts, zucchini and apple. Pour into prepared pans.
  • Bake 1 hour, or until top springs back when touched lightly in center. Let cool in pans 10 minutes before removing to wire rack to cool completely.

Nutrition Facts : Calories 207.2 calories, Carbohydrate 32.9 g, Cholesterol 31 mg, Fat 7.2 g, Fiber 1 g, Protein 3.5 g, SaturatedFat 1.2 g, Sodium 142.9 mg, Sugar 18.1 g

ZUCCHINI APPLE BREAD



Zucchini Apple Bread image

Early fall means zucchini is taking off in the garden and there are fresh apples aplenty. Use them both up in this tender quick bread. -Kathy Strawser, Dunkirk, New York

Provided by Taste of Home

Time 1h25m

Yield 3 loaves (12 slices each).

Number Of Ingredients 13

4 cups all-purpose flour
3 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
5 large eggs, room temperature
1-1/2 cups vegetable oil
2 cups sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
2 cups shredded zucchini
1-1/2 cups chopped pecans
1 cup grated peeled apples

Steps:

  • In a large bowl, combine the flour, baking soda, cinnamon, nutmeg and salt. In a large bowl, beat the eggs until frothy. Add the oil, sugars and vanilla; beat until blended. Stir into dry ingredients just until moistened. Fold in the zucchini, pecans and apples., Transfer to 3 greased 8x4-in. loaf pans. Bake at 350° until a toothpick inserted in the center comes out clean, 55-60 minutes. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 246 calories, Fat 14g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 133mg sodium, Carbohydrate 29g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.

APPLE ZUCCHINI BREAD



Apple Zucchini Bread image

Provided by Food Network

Categories     dessert

Time 1h

Yield 2 to 3 loaves, 12 to 15 servin

Number Of Ingredients 14

4 cups flour
1 tablespoon baking soda
1/4 teaspoon baking powder
1 1/2 teaspoon salt
1 1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
5 eggs
2 cups sugar
1 cup brown sugar
1 1/2 cup oil
1 tablespoon vanilla
2 cups shredded zucchini
1 cup shredded apples
1 1/2 cup chopped nuts

Steps:

  • Preheat oven to 350 degrees F.
  • Combine first 6 ingredients and set aside.
  • Combine eggs, oil, sugars, and vanilla in a large bowl. Beat until well blended. Stir in zucchini, apples, and nuts. Add to dry ingredients; stir until moistened.
  • Put into greased and floured loaf pans. Bake at 350 degrees for 50 to 55 minutes.

APPLE ZUCCHINI LOAF



Apple Zucchini Loaf image

I save time, use less oil and have moister results when I add jars of baby food fruit to my quick breads. This recipe is a big help if company is coming and you want to make bread for dinner or to have with coffee. -JoAnn Lee of Accord, New York

Provided by Taste of Home

Time 1h5m

Yield 1 loaf (12 slices).

Number Of Ingredients 16

1-1/2 cups all-purpose flour
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 jar (4-1/2 ounces) diced apple baby food
1 large egg
1 tablespoon canola oil
1 cup finely shredded zucchini
TOPPING:
1/4 cup quick-cooking oats
1/4 cup sweetened shredded coconut
1/4 cup packed brown sugar
2 tablespoons butter, melted
Dash ground cinnamon

Steps:

  • In a large bowl, combine the flour, sugar, cinnamon, baking soda, baking powder and salt. Drain apples, reserving juice. In another bowl, whisk the egg, oil and reserved juice. Stir into dry ingredients just until blended. Fold in zucchini and apples until moistened., Pour into an 8x4-in. loaf pan coated with cooking spray. Combine topping ingredients; sprinkle over top. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 193 calories, Fat 4g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 139mg sodium, Carbohydrate 37g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.

MOM'S ZUCCHINI BREAD



Mom's Zucchini Bread image

Really, really good and moist- my kids eat it as quickly as I can make it. Bread will freeze well, and keep in refrigerator for weeks.

Provided by v monte

Categories     100+ Breakfast and Brunch Recipes     Breakfast Bread Recipes

Time 1h40m

Yield 24

Number Of Ingredients 11

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon ground cinnamon
3 eggs
1 cup vegetable oil
2 ¼ cups white sugar
3 teaspoons vanilla extract
2 cups grated zucchini
1 cup chopped walnuts

Steps:

  • Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
  • Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
  • Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
  • Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Nutrition Facts : Calories 255.2 calories, Carbohydrate 32.1 g, Cholesterol 23.3 mg, Fat 13.1 g, Fiber 1 g, Protein 3.3 g, SaturatedFat 1.7 g, Sodium 179.8 mg, Sugar 19.2 g

Tips:

  • Prep Work: Preheat the oven to the temperature specified in the recipe before starting. Prepare all ingredients by measuring, chopping, and grating as needed. Line the loaf pan with parchment paper for easy removal.
  • Flour Selection: Use a combination of all-purpose flour and whole wheat flour for a balanced texture and flavor. Whole wheat flour adds a nutty flavor and extra fiber.
  • Grating Zucchini: Use a box grater with large holes to grate the zucchini. This ensures that the zucchini blends well into the batter and doesn't release too much moisture.
  • Draining Zucchini: After grating the zucchini, place it in a colander and press out any excess moisture with a paper towel. This prevents the loaf from becoming too wet.
  • Apple Peeling and Chopping: Peel and chop the apples into small pieces. The size of the apple pieces is up to your preference, but smaller pieces will blend better into the batter.
  • Mixing the Batter: In a large bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt, and spices). In a separate bowl, whisk together the wet ingredients (eggs, oil, sugar, and vanilla). Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Avoid overmixing, as this can result in a tough loaf.
  • Folding In Zucchini and Apples: Gently fold in the grated zucchini and chopped apples until evenly distributed. Be careful not to overmix, as this can release more moisture and make the batter too wet.
  • Baking Time and Temperature: Bake the loaf according to the time and temperature specified in the recipe. The loaf is done when a toothpick inserted into the center comes out clean. Baking times may vary depending on the size of the loaf pan and the specific oven used.

Conclusion:

The apple zucchini loaf is a moist and delicious treat that combines the sweetness of apples with the subtle flavor of zucchini. With its combination of simple ingredients and easy-to-follow instructions, this recipe is perfect for bakers of all skill levels. Whether you're looking for a healthy breakfast option, a sweet snack, or a dessert to serve at your next gathering, this apple zucchini loaf is sure to be a hit.

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