Apple Walnut Zucchini Bread is easy to make. It uses grated zucchini and apples for a delicious breakfast, brunch, or afternoon coffee.
ZUCCHINI APPLE WALNUT BREAD
This delicious quick bread will soon become your favorite treat and a perfect way to use up all the zucchini growing in your garden.
Quick Bread is one of the first things that I learned to make in my first year of Home Economics.
I have to say, Home Economics was always my favorite class in high school, and interestingly enough, that class has undergone numerous name and status changes since then.
Like the cooking part---the class I took is now totally separate and called Culinary Arts Class. Historically, the class was mostly women, but with the surge in the culinary field, that has changed.
Quick Bread is a term for a bread batter that is made rather quickly using a leavening agent other than yeast. Zucchini bread falls into that category.
I am a big fan of fresh apple cake. After I saw the recipe for Zucchini Bread over at Joy of Baking, and she added an apple, I decided to add a grated apple to my recipe, too.
This Apple Walnut Zucchini Bread reminds me a lot of Carrot Bread but without the carrots.
Who knows, that might be my next addition to this already wonderfully moist bread.
WHERE CAN I FIND THE RECIPE? TAKE ME TO THE RECIPE FOR ZUCCHINI APPLE WALNUT BREAD
Below, under the next heading, I give a list of preferred ingredients, tips, and cooking instructions for the Zucchini Apple Walnut Bread and similar recipe ideas you can have.
Or you can scroll down to the bottom, where you will find a full printable recipe card with amounts of the ingredients and complete instructions with notes.
WHAT YOU NEED TO MAKE ZUCCHINI, APPLE WALNUT BREAD
Eggs, slightly beaten
Sugar
Butter, room temperature (2 sticks)
Grated zucchini squash, grated
Granny Smith apple, cored and grated
Vanilla
Flour
Salt
Baking powder
Baking soda
Apple pie spice
Nuts, chopped (pecan or walnuts)
HOW TO MAKE ZUCCHINI APPLE WALNUT BREAD
Preheat oven to 350 degrees. Grease (or spray with a nonstick cooking spray) two 9-in loaf pans; set aside.
In the bowl of an electric mixer with the paddle attachment, cream the eggs, sugar, and butter until fluffy, about 5 minutes.
Add the zucchini, apple, and vanilla and mix until combined.
In a medium bowl, mix flour, salt, baking powder, baking soda, and apple pie spice.
Add to the creamy mixture and mix with a spatula until incorporated, being careful not to overmix. Fold in nuts.
Pour batter into two prepared loaf pans and bake for 1 hour, or when inserted with a toothpick, it comes out clean.
Remove from the oven, let cool on a cooling rack for 15 minutes, and remove from the pan.
In a medium bowl, mix flour, salt, baking powder, baking soda, and apple pie spice.
Add to the creamy mixture and mix with a spatula until incorporated, being careful not to overmix. Fold in nuts.
Pour batter into two prepared loaf pans and bake for 1 hour, or when inserted with a toothpick, it comes out clean.
Remove from the oven, let cool on a cooling rack for 15 minutes, and remove from the pan.
