Autumn Recipes, Breads + Pastries, Breakfast + Brunch, Food + Drink, Summer Recipes, Vegetarian Recipes

Zucchini & Apple Quick Bread

August 26, 2012 by Laura

I have become an even earlier riser since moving to the South. The mornings here are peaceful. Often, the sun has just risen when I get to work writing, designing or fussing about in the kitchen. Mist still hovering over the pines. The air cool. Quiet.

Lately I’ve been baking in the early morning, popping a tin of muffins or a loaf of quick bread in the oven before I settle in with my cup of chai at the computer. Trying to savor the last of summer’s produce: blueberries, peaches, zucchini. Filling the house with aromatic spices.

Moist and flavorful, with a hint of spice, this zucchini apple quick bread is a new morning favorite. The sweetness of the apple pairs well with the freshness of the zucchini in this easy-to-make recipe, best served warm with your morning coffee.


 

Zucchini & Apple Quick Bread
 
Prep time
Cook time
Total time
 
Recipe by:
Yield: 1 Loaf
Ingredients
  • unsalted butter for the pan
  • 1 3/4 cups all-purpose flour
  • 1 cup sugar
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 2 large eggs
  • 1/2 cup canola or vegetable oil
  • 1 tsp vanilla extract
  • 1 cup zucchini, finely grated
  • 1/2 cup apple (tart variety such as Granny Smith or Pink Lady), finely grated
  • Optional:1/4 cup chopped walnuts
Instructions
  1. Preheat oven to 375º. Butter a 9-by-5-inch loaf pan.
  2. In a large bowl, whisk together the eggs, oil and vanilla until blended. Gently squeeze the grated zucchini and apple to remove some of their liquid. Add the zucchini and apple to the wet mixture. Stir to combine.
  3. In another bowl, sift together the flour, sugar, baking soda, baking powder, salt, cinnamon and nutmeg. Pour the wet ingredients into the dry ingredients and stir with a spatula until just blended.
  4. Gently fold in walnuts, if using.
  5. Pour batter into the prepared pan and bake until golden brown and a cake tester inserted into the middle comes out clean, about 45-50 minutes. Transfer to a wire baking rack and let cool in the pan for 30 minutes, then gently turn out loaf and let continue to cool on rack.

 

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10 Comments

  • Reply Zucchini Apple Bread | DB and Jelly September 16, 2013 at 3:32 pm

    […] Adapted from Fork Knife Swoon […]

  • Reply Apple Harvest Time – A Bushel Or A Peck? | Pin It January 2, 2013 at 7:29 pm

    [...] a quick bread!  I like to eat them for breakfast with cream cheese and my favorite Latte. Try this Zucchini & Apple Bread from Fork, Knife, [...]

  • Reply Apple Harvest Time – A Bushel Or A Peck? | Pin It September 28, 2012 at 9:29 am

    [...] quick bread!  I like to eat them for breakfast with cream cheese and my favorite Latte. Try this Zucchini & Apple Bread from Fork, Knife, [...]

  • Reply Margaret September 16, 2012 at 7:43 pm

    I made it, this is so easy and surprisingly amazing (only because I’ve never been a huge zucchini person). I’d definitely make this again, thanks for sharing :)

  • Reply Rachael August 28, 2012 at 11:50 am

    Ooooh, I have a huge zucchini and some apples that need using up – I’m thinking a couple of these loaves might fit into my freezer :)

    • Reply Laura August 28, 2012 at 6:40 pm

      I hope you enjoy it!

  • Reply Heather August 28, 2012 at 10:29 am

    This bread looks delicious!

    • Reply Laura August 28, 2012 at 6:41 pm

      Thank you Heather!

  • Reply Cherine August 28, 2012 at 6:45 am

    Looks wonderful!

    • Reply Laura August 28, 2012 at 6:41 pm

      Thank you Cherine!

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