Preheat & Prepare Pans
Preheat the oven to 350°F (175°C). Lightly grease two 9×5-inch loaf pans with butter or nonstick spray.
Mix the Wet Ingredients
In a large bowl, combine the granulated sugar, brown sugar, eggs, canola oil, and vanilla extract. Whisk until smooth and well blended.
Combine the Dry Ingredients
In a separate bowl, sift together the flour, baking soda, salt, cinnamon, and nutmeg.
Mix Wet & Dry
Gradually add the dry mixture to the wet ingredients, stirring just until combined. Avoid overmixing to keep the bread tender.
Add Zucchini & Apple
Gently fold in the shredded zucchini and diced apple until evenly distributed.
Fill Pans & Bake
Divide the batter evenly between the prepared pans. Bake for 35 minutes, then lightly tent with foil to prevent over-browning. Continue baking for 20–25 minutes more, or until a toothpick inserted into the center comes out clean.
Cool & Serve
Let the loaves cool in the pans for 10 minutes. Remove and transfer to a wire rack to cool completely before slicing.
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