Can I make apple zucchini bread without walnuts?

Yes, you can absolutely make apple zucchini bread without walnuts. If you prefer a nut-free version, simply omit the walnuts or substitute them with other ingredients like chocolate chips or sunflower seeds for added texture.

How do I store apple zucchini bread?

To keep your apple zucchini bread fresh, store it in an airtight container at room temperature for up to 5 days. For longer storage, wrap it tightly in plastic wrap or aluminum foil and freeze it for up to 3 months. Thaw at room temperature or in the fridge when ready to enjoy.

Can I use frozen zucchini in apple zucchini bread?

Yes, you can use frozen zucchini in apple zucchini bread. However, make sure to thaw and drain the excess moisture before using it in the batter. This ensures the bread retains its proper texture and doesn’t become too soggy.

Can I make apple zucchini bread gluten-free?

Absolutely! To make apple zucchini bread gluten-free, swap the all-purpose flour with a gluten-free flour blend. Be sure to add xanthan gum to help the bread hold together without gluten, and the rest of the recipe can be followed as usual.

Apple Zucchini Bread Recipe – 5 Simple Steps

Name: Apple Zucchini Bread Recipe
Prep time: 15 min
Cook time: PT-488564H7M13S
Total time: 1 h
Cuisine: American
Ingredients: 1 cup granulated sugar; 1 cup brown sugar; 3 large eggs; 1 cup vegetable oil (or applesauce for a healthier twist); 3 teaspoons vanilla extract; 3 cups all-purpose flour; 3 teaspoons ground cinnamon; 1 teaspoon salt; 1 teaspoon baking powder; 1 teaspoon baking soda; 2 cups grated zucchini; 1 cup diced and peeled apple; 1 cup chopped walnuts

Description

Apple zucchini bread is a delightful combination of fresh zucchini, apples, and walnuts, resulting in a moist and flavorful loaf. Perfect for breakfast, as a snack, or even as a light dessert. This healthy twist on traditional zucchini bread offers a balance of sweetness from apples and subtle moisture from zucchini, creating a comforting and delicious treat.

Ingredients

Scale

1 cup granulated sugar
1 cup brown sugar
3 large eggs
1 cup vegetable oil (or applesauce for a healthier twist)
3 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 cups grated zucchini
1 cup diced and peeled apple
1 cup chopped walnuts

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Instructions

Preheat the oven to 325°F (163°C) and grease two 8×4 inch loaf pans.
Grate the zucchini and chop the apples into small pieces.
In a large bowl, mix together the flour, cinnamon, salt, baking powder, and baking soda.
In a separate bowl, beat the eggs, oil, vanilla extract, and both sugars until smooth.
Add the wet ingredients to the dry ingredients and stir until just combined.
Fold in the grated zucchini, chopped apples, and walnuts. Be careful not to overmix.
Let the batter sit for 5 minutes, then divide it into the prepared loaf pans.
Bake for 40-60 minutes or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pans for 20 minutes before removing it and transferring to a wire rack to cool completely.

Notes

Ensure that your zucchini is grated finely and excess moisture is removed to avoid a soggy loaf.
Feel free to substitute the walnuts with other nuts or chocolate chips if desired.
For a healthier version, replace half the oil with applesauce.
Store the bread in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

Prep Time: 15 minutes
Cook Time: 45-55 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 252
Sugar: 18g
Sodium: 156mg
Fat: 13g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0.1g
Carbohydrates: 31g
Fiber: 1g
Protein: 3g
Cholesterol: 23mg