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Moist Apple Walnut Zucchini Bread Recipe: Two Tender Loaves

Moist Apple Walnut Zucchini Bread

This tender quick bread makes two fragrant loaves packed with shredded zucchini, apple, cinnamon, and crunchy walnuts. It is a cozy breakfast, snack, or homemade gift.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 2 servings
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 3 large Large eggs
  • 1 cup Vegetable oil
  • 2 cups Granulated sugar
  • 2 teaspoons Vanilla extract
Produce
  • 2 cups Finely shredded zucchini
  • 1 medium Medium apple, peeled, cored, and shredded
Dry Ingredients
  • 3 cups All-purpose flour
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Baking powder
  • 1 teaspoon Salt
  • 1 tablespoon Ground cinnamon
Add-In
  • 1 cup Chopped walnuts

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Grease and flour two 9-by-5-inch loaf pans, or line the pans with parchment.
  2. In a large bowl, beat the eggs, vegetable oil, granulated sugar, and vanilla extract until well combined. Stir in the shredded zucchini and apple.
  3. In a separate bowl, whisk the flour, baking soda, baking powder, salt, and cinnamon together until evenly distributed.
  4. Add the dry mixture to the zucchini mixture and stir just until no dry flour remains. Do not overmix.
  5. Fold in the chopped walnuts, then divide the batter evenly between the prepared loaf pans.
  6. Bake for 50 to 60 minutes, beginning to check around 50 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. Cool the loaves in their pans for 10 to 15 minutes. Transfer them to a wire rack and cool completely before slicing.

Notes

Lightly squeeze very wet zucchini, but do not wring it completely dry. If the tops brown too quickly, loosely cover them with foil while the centers finish baking. For the best texture, cool completely before slicing.