Ingredients
1 cup granulated sugar
1 cup brown sugar
4 large eggs
½ cup canola oil
1½ teaspoons vanilla extract
3½ cups all-purpose flour
1½ teaspoons baking soda
1 teaspoon salt
3 teaspoons ground cinnamon
½ teaspoon ground nutmeg
2 heaping cups shredded zucchini
1½ cups finely diced apple
Instructions
Preheat oven to 350°F. Grease two standard loaf pans and set aside.
In a large mixing bowl, whisk together granulated sugar, brown sugar, eggs, oil, and vanilla until light and fluffy.
In a separate bowl, sift together flour, baking soda, salt, cinnamon, and nutmeg.
Gradually add the dry ingredients to the wet mixture, stirring just until combined.
Gently fold in the shredded zucchini and diced apples, making sure they’re evenly distributed.
Divide the batter evenly between the two loaf pans.
Bake for 35 minutes, then loosely cover the tops with foil to prevent over-browning. Continue baking for another 20–25 minutes, or until a toothpick inserted into the center comes out clean.
Let the loaves cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Storage Tips:
Room temp: Wrap tightly and store up to 3 days.
Fridge: Keeps well for up to 1 week.
Freezer: Wrap slices or whole loaves in plastic and foil. Freeze up to 2 months.
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