Zucchini Walnut Apple Bread


zucchini bread

I’ve tried a lot of zucchini breads and I’ve made a lot of zucchini breads, but this one was different.   For starters it is extremely moist and there are just the right amount of walnuts.  You get one in every bite.   The whole wheat flour adds a lot of depthness or weight to the bread.  It’s heavier and one piece is very satisfying.

I also like that there is only a 1/2 cup of sugar in it.  And to be honest, if you’re making bread on the healthier side that’s about as low as you can go before you start wrecking the end results.  This bread is not sweet, it’s not to heavy, it’s just right.

There are about a million recipes for zucchini bread in the world and I’ve noticed a lot of them call for wringing out the excess moisture in the zucchini.  I don’t do that.  I just shred it really finely and dump it in as is.  I shred the zucchini and apple last so they don’t turn brown and I wrote the up recipe that way too for you.

I also saw the addition of coconut and/or raisins to the bread.  Of course I saw this AFTER I made mine and thought, “OH!  that would be great!!”  I’m definitely adding coconut next time.  If you do it before me, leave a comment – I’m sure it’s going to rock though!

zucchini walnut apple bread

Recipe Adapted from:  Lifescoops
I used all organic ingredients and hope you do too 🙂


Zucchini Walnut Apple Bread



  • 1/2 cup walnuts
  • 1 cup zucchini, shredded (about 2 small zucchinis)
  • 1/2 cup apple, grated
  • 1 cup whole wheat flour, preferably King Arthur
  • 1/2 cup unbleached all-purpose flour, preferably King Arthur
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 cup Olive oil
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla extract


  1. Preheat oven to 350 and place rack in center of oven.
  2. Grease and flour your loaf pan.
  3. Toast the walnuts for about 8 minutes over low heat or until lightly browned and fragrant. Let cool and then chop into desired size.
  4. In a large bowl, whisk together the flour, baking soda, baking powder, salt, ground cinnamon, and nutmeg.
  5. In another bowl (or Kitchen Aid) beat the oil, sugar, eggs, and vanilla extract until well blended (about 1-2 minutes).
  6. Grate the zucchini, using a medium grater.
  7. Peel and then grate the apple.
  8. Stir the grated zucchini and apple into the egg mixture
  9. Slowly add the flour mixture to the egg mixture, beating just until combined.
  10. Stir in the nuts
  11. Pour the batter into the prepared pan and bake until the bread has risen and a toothpick inserted in the center comes out clean, about 40-45 minutes.


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  1. I have been replacing the oil in bread and cake recipes with natural unsweetened applesauce at a 1:1 ratio for years. In most things, you cannot tell the difference!

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