Zucchini Apple Harvest Bread

I have been back pouring through my mom’s stash of recipes and found this gem.   We always had a small garden growing up and I remember the abundance of zucchini during late summer.  My mom would freeze grated zucchini in the portions she needed for various recipes, perfect to have on hand when she was ready to bake anything with zucchini, including Zucchini Apple Harvest Bread.  The addition of a shredded apple makes this recipe unique, very moist and a wonderful bread to serve with a cup of coffee or tea.


Zucchini Apple Harvest Bread


  • 1 apple, shredded
  • 3 eggs
  • 2 cups sugar
  • 2 medium zucchini, shredded
  • 2 teaspoons vanilla
  • 1 cup vegetable oil
  • 3 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 tablespoon cinnamon
  • 1/2 cup chopped walnuts (optional)


  1. Preheat oven to 350 degrees.  Grease two 8 1/2 x 4 1/2 inch loaf pans or 4 mini loaf pans.   Whisk eggs in a mixing bowl.  Add sugar, zucchini, apple, vanilla and oil.  Mix well.   Combine dry ingredients,  add to zucchini mixture.  Fold in walnuts.  Pour batter into prepared pans.  Bake for 45 - 50 minutes or until a knife comes out clean.  Cool 10-15 minutes before removing from pan.