Zucchini Loaf with Apple

    (124)
    1 hour 20 minutes

    Plain zucchini bread with walnuts and apple. Perfect for morning tea and school lunches. This recipe makes two loaves.


    108 people made this

    Ingredients
    Serves: 24 

    • 4 eggs
    • 1 cup (220g) white sugar
    • 1 cup (155g) brown sugar
    • 1/2 cup (125ml) vegetable oil
    • 1 teaspoon vanilla essence
    • 3 1/2 cups (440g) plain flour
    • 1 1/2 teaspoons bicarbonate of soda
    • 1/2 teaspoon salt
    • 2 teaspoons ground cinnamon
    • 1/2 cup (60g) chopped walnuts
    • 2 cups peeled, chopped zucchini
    • 1 cup chopped, peeled apple

    Directions
    Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

    1. Preheat oven to 180 degrees C. Grease 2 medium sized loaf tins.
    2. In a large bowl, combine eggs, white sugar, brown sugar, oil and vanilla until well blended. In a separate bowl, combine flour, bicarbonate of soda, salt and cinnamon. Stir flour mixture into egg mixture. Fold in walnuts, zucchini and apple. Pour into prepared tins.
    3. Bake 1 hour, or until top springs back when touched lightly in centre. Let cool in tins 10 minutes before removing to wire rack to cool completely.

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    Reviews and Ratings
    Global Ratings:
    (124)

    Reviews in English (99)

    by
    145

    Very good. I made the recipe twice - once with chopped zucchini & apple, the second with grated zucchini & apple. I liked it better the second time.  -  19 Sep 2001  (Review from Allrecipes USA and Canada)

    by
    88

    This recipe is an instant favorite--I substituted applesauce for the oil, and used only 3/4 C of each sugar, and it was fabulous. Thanks!  -  29 Jun 2005  (Review from Allrecipes USA and Canada)

    by
    58

    I Love zucchini bread, I had made one last week from a different recipe and it was ok. I had extra zucchini on hand so I made this one. I did alter the ingredients a little by using whole wheat flour, applesauce instead of oil, and 1 egg and 2 whites instead of 2 eggs, I just wanted to see if it would come out ok with a little less fat. thank you for the base recipe, YUM  -  15 Aug 2004  (Review from Allrecipes USA and Canada)

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