This Apple Zucchini Breakfast Bread recipe makes the transition to fall a little bit easier. As much as I love summer there is something magical about the season changing to fall. Days of swimming and summer vacation are long gone but now we look forward to weekends full of Fall events. From apple picking, hayrides, pumpkin carving, Halloween parties, corn mazes, haunted houses, spooky stories, and trick or treat. Apple picking comes with its own reward, all the yummy baked goods we can come up with to use the 25 lbs of apples we brought home.
My oldest son LOVES apples, he eats at least one a day and is overall a good eater. My youngest son HATES vegetables right now. He is in this phase where he won’t even look at something if it is green. As a Mom, these phases are really frustrating. This is when I start sneaking veggies into everything I make for them. You can check out this recipe for Hidden Veggie Banana Bread, another favorite of ours. Apple zucchini bread is a perfect combination for this. Is it a health food, well no. The way I see it is it is better than pancakes and syrup with no veggies in it at all. Also, I am not against squeezing one of those baby food puree bags of carrots and squash into their mac and cheese or adding pureed spinach to mini “brownie bites”. I’ll take what I can get. I feel better making them food with ingredients I recognize rather than the highly processed junk from the store. Looking at the big picture when I see them gobble this bread up I will take it as a Mom win.
Tips for Making Apple Zucchini Breakfast Bread
- There is no need to peel the zucchini or apple. Simply wash them and grate it right onto a cutting board and add it to the wet mixture
- I used almond extract because when I grabbed for the vanilla turns out I used it and forgot to replace it. The flavor was great with the almond but use whatever you have.
- I already reduced the amount of sugar from a previous recipe I had but if you wanted to, I think you could reduce it even a bit more as this bread is pretty sweet. Next time I may try reducing the white to 1/4 cup and see how it tastes.
A huge thank you goes out to all of the readers, cooks, food enthusiasts, friends, and keto warriors who support this blog! Come and follow our Facebook page where we post all of our new recipes and ideas!
There are links on this site that are defined as “affiliate links”. This means that I may receive a small commission (at no cost to you) if you happen to purchase something through the links provided.
Table and a Chair is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for website owners to earn advertising fees by advertising and linking to amazon.com, audible.com, and any other website that may be affiliated with Amazon Service LLC Associates Program
Table and a Chair is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for website owners to earn advertising fees by advertising and linking to amazon.com, audible.com, and any other website that may be affiliated with Amazon Service LLC Associates Program
There are links on this site that are defined as “affiliate links”. This means that I may receive a small commission (at no cost to you) if you happen to purchase something through the links provided.
Apple Zucchini Breakfast Bread
Ingredients
- 1 cup whole wheat flour
- 1 cup white flour
- 1/2 tablespoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 eggs
- 1/2 cup oil
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 teaspoon almond extract *or vanilla
- 1 medium zucchini grated, about 1-1 1/2 cups
- 1 apple grated, I used a suncrisp
Instructions
- Preheat your oven to 350°. Generously grease a 9×5 baking dish and set aside.
- In large bowl, whisk together the flours, baking soda, salt, cinnamon, and nutmeg.
- In medium bowl, mix eggs, oil, sugars, and almond extract, mixing well. Stir in zucchini and apples to combine. Add this mixture to the dry mixture and fold until just combined. Transfer all of this to the prepared baking dish and bake for 50-60 minutes. Check at 50 minutes and if a toothpick inserted in the middle comes out clean it is done, if not check again after 5 minutes and so on.
- Let it rest for 10 minutes then use a knife to go around and carefully loosen any edges that may have stuck to the pan. Take a kitchen towel and place over the pan, turn over the pan so the bread releases into the towel. Let it rest for a few minutes before cutting into and serving.
