A to Z Bread
Discover the ultimate fusion of freshness and flavor with this delightful A to Z Bread recipe, a moist, spiced quick bread brimming with grated zucchini, sweet apple, and warm cinnamon. Perfectly balanced with just the right amount of sweetness from granulated and brown sugar, this versatile bread is studded with optional crunchy walnuts or pecans for added texture. Ideal for breakfast, an afternoon snack, or dessert, this recipe combines easy preparation with an hour-long bake time, making it the perfect weekend baking project. Serve it warm with a smear of butter or enjoy it plain—it’s a wholesome, homemade treat that showcases the best of pantry staples and fresh produce. A to Z Bread is a crowd-pleaser that’s sure to become a household favorite!
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.5 teaspoons salt
- 2 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 1 cup granulated sugar
- 0.5 cups brown sugar, packed
- 3 large eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 1.5 cups grated zucchini (peeled or unpeeled)
- 1.5 cups grated apple (peeled or unpeeled)
- 0.75 cups chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease and flour two 9x5-inch loaf pans, or line them with parchment paper for easy removal.
In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg until well combined.
In another large bowl, combine the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Whisk until smooth and creamy.
Stir the grated zucchini and grated apple into the wet mixture until evenly distributed.
Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula until just combined. Be careful not to overmix.
If using, fold in the chopped walnuts or pecans for added texture and flavor.
Divide the batter equally between the prepared loaf pans, smoothing the tops with the back of a spoon or spatula.
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center of the loaves comes out clean.
Remove the pans from the oven and let the bread cool in the pans for 10 minutes. Then transfer the loaves to a wire rack to cool completely before slicing.
Serve slices as-is, or spread with butter for an added treat. Store any leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.1 g | 31% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 11.2 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 252 mg | 11% | |
| Total Carbohydrate | 52.7 g | 19% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 27.2 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 29 mg | 2% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 131 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
