Cozy Spiced Apple Zucchini

Nothing says fall comfort like this spiced apple zucchini bread The recipe creates a moist tender loaf that highlights peak zucchini and crisp apples while filling your kitchen with the scent of cinnamon and nutmeg When I crave a cozy breakfast or an afternoon treat this loaf is my go to Every slice has pockets of juicy apple and the subtle crunch of zucchini all wrapped up in warm spices

I first baked this bread at the height of apple season when we had baskets of handpicked apples and a garden overflowing with zucchini Ever since my family asks for it every fall

Gather Your Ingredients

• White sugar: Adds sweetness and creates a delicate crumb Look for fine granulated sugar for even mixing
• Brown sugar: Boosts moisture and imparts a rich caramel flavor Choose soft packed brown sugar for the most flavor
• Eggs: Bind everything together and provide structure Fresh large eggs work best
• Canola oil: Keeps the loaf ultra moist and lets flavors shine A light neutral oil is key
• Vanilla essence: Deepens the spice notes Use pure vanilla extract if possible
• Plain flour: Gives body to the loaf Sift for the lightest texture
• Baking soda: Ensures it rises tall Always check your soda is fresh
• Salt: Balances all the sweetness Opt for fine sea salt for even seasoning
• Ground cinnamon and nutmeg: Bring classic fall warmth Go for freshly ground if you can
• Grated zucchini: Keeps the bread moist and adds subtle earthiness Pick small to medium firm zucchini for less water
• Small diced apple: Gives little bursts of juicy sweetness Choose crisp apples like Honeycrisp or Granny Smith

How to Make It

Prepare the pan:

Grease and flour a nine by five inch loaf pan making sure the corners are well coated so the bread releases cleanly

Mix the wet ingredients:

In a large bowl cream together the white sugar brown sugar and oil until the mixture is very light and fluffy Take your time with this step as it affects the final texture

Add eggs and vanilla:

Crack in the eggs one at a time beating well after each to ensure full emulsion Stir in the vanilla essence until everything is creamy

Combine the dry ingredients:

In a separate bowl whisk together the flour baking soda salt cinnamon and nutmeg Make sure the spices are evenly distributed for flavor in every bite

Combine wet and dry:

Gradually fold the dry ingredients into the wet mixture using a gentle hand You want to avoid over mixing which can lead to a tough loaf Stop as soon as no streaks of flour remain

Add zucchini and apples:

Gently fold the grated zucchini and diced apple into the batter Lift and turn with a spatula so the fruit and veg are evenly scattered throughout

Transfer to pan and bake:

Pour the batter into the prepared loaf pan smoothing the top Bake in a preheated three hundred fifty degree oven for fifty to sixty minutes Insert a wooden skewer into the center If it comes out clean the bread is ready

Cool the loaf:

Let the bread cool in the pan for ten minutes then use the parchment overhang or a spatula to carefully transfer it to a wire rack Let it cool fully for easiest slicing and best texture

Apple is my favorite part in every slice I love the sweet tart pop it brings My kids always help dice the apples and it has become a tradition to make this loaf together as soon as the first pumpkins show up at the store

Flavor Boosters

Keep the bread in an airtight container at room temperature for up to three days For longer freshness move to the fridge and it will keep well for up to a week To freeze wrap individual slices tightly and store in a freezer safe bag Thaw at room temp or warm gently in the microwave

Serving Suggestions

This loaf is perfect slightly warmed with a pat of butter Try it as a base for vanilla yogurt and fruit parfaits Or toast a thick slice and spread with cream cheese for a decadent breakfast

Creative Twists

Swap canola oil for melted coconut oil or light olive oil For a different flavor profile you can use all brown sugar or try a blend of whole wheat and all purpose flour If you have no applesauce or want less oil replace up to half of the oil with unsweetened applesauce Use any variety of apple but avoid extra soft varieties which can turn mushy

This is the first recipe my oldest daughter made on her own and we still bake it together every autumn It is pure comfort on a chilly day

Common Questions About This Recipe

→ What spices enhance the flavor of this loaf?

Ground cinnamon and nutmeg bring warm, cozy notes that complement the sweetness of apple and zucchini perfectly.

→ How can I ensure the loaf stays moist?

Using both brown and white sugars helps retain moisture, while oil and eggs create a tender texture. Adding a bit of milk or apple sauce can increase moistness if desired.

→ Can I substitute the flour used in this loaf?

Plain (all-purpose) flour works best for structure, but experimenting with whole wheat or gluten-free blends may require adjustments to liquid ratios.

→ What is the ideal baking temperature and time?

Bake at 350°F (175°C) for about 50 to 60 minutes, or until a wooden skewer inserted in the center comes out clean.

→ How should I store leftovers for freshness?

Keep leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week to maintain freshness.