Make-Ahead Zucchini Apple Bread with Walnuts and Cinnamon
A moist, spiced quick bread that combines shredded zucchini and grated apples with warm cinnamon and nutmeg. The oil-based batter creates an incredibly tender crumb, while toasted walnuts add satisfying crunch. Perfect for breakfast, afternoon snacks, or gift-giving, this recipe makes three loaves so you can enjoy one fresh and freeze the others for later. The combination of sweet and tart apples with mild zucchini creates a perfectly balanced flavor that appeals to all ages.
Ingredients
- 5 large eggs, large
- 1 ½ cups canola oil or other vegetable oil
- 2 cups granulated sugar
- 1 cup light brown sugar
- 2 teaspoons vanilla extract
- 4 cups all purpose flour
- 1 tablespoon baking soda
- 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 2 cups zucchini, shredded, excess moisture removed with paper towels
- 1 cup apples, peeled grated (Granny Smith or Cortland)
- 1 ½ cups walnuts, chopped, toasted
Instructions
- 1
Preheat oven and spray loaf pans with nonstick spray
- 2
Beat eggs, oil, sugars, and vanilla until blended
- 3
Combine flour, baking soda, cinnamon, nutmeg and salt in large bowl
- 4
Add egg mixture to flour mixture and mix on low speed until just combined
- 5
Stir in zucchini, apples and walnuts
- 6
Pour batter equally into loaf pans
- 7
Bake until toothpick inserted in center comes out clean
- 8
Remove bread from pans and cool on wire rack
Tips
Remove excess moisture from shredded zucchini by patting with paper towels to prevent soggy bread
Toast walnuts before adding for enhanced nutty flavor and better texture
Use Granny Smith or Cortland apples for best balance of sweet and tart flavors
Good to Know
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week
Wrap completely cooled bread in plastic wrap and freeze up to 2 months
Serve at room temperature, optionally toasted with butter
Common Mistakes
Don't overmix batter to avoid tough bread
Remove excess moisture from zucchini to prevent soggy texture
Substitutions
FAQ
Can I use different types of apples?
Yes, but tart varieties like Granny Smith work best to balance the sweetness. Avoid very soft apples that will break down during baking.
How long does this bread keep?
Store covered at room temperature for 3 days, refrigerate for 1 week, or freeze wrapped loaves for up to 2 months.
Can I make this in different pan sizes?
Yes, use two 9x5 inch pans instead of three 8x4 inch pans. Adjust baking time as needed and test with toothpick.