• Prepare the pans: Grease two 8x4-inch loaf pans or six mini loaf pans. Preheat the oven to 325°F (163°C).
• Prep the fruits: Grate the zucchini and set aside. Peel and dice the apple into small pieces.
• Mix dry ingredients: In a large mixing bowl, whisk together the flour, cinnamon, salt, baking powder, and baking soda.
• Mix wet ingredients: In a separate bowl, beat together the eggs, vegetable oil (or applesauce), vanilla extract, white sugar, and brown sugar until well blended.
• Combine wet and dry ingredients: Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
• Add zucchini, apples, and nuts: Gently fold in the grated zucchini, diced apple, and chopped walnuts. Let the batter rest for 5 minutes.
• Pour into pans: Divide the batter evenly between the prepared loaf pans.

Bake:

• Mini loaves: Bake for 35-40 minutes.
• Full-sized loaves: Bake for about 55 minutes.
• Test for doneness by inserting a toothpick into the center—if it comes out clean, the bread is ready.
• Cool: Let the bread cool in the pan on a wire rack for 20 minutes. Then, remove from the pan and allow it to cool completely before slicing. Enjoy!
• Notes
• Storage: Store in an airtight container at room temperature for up to 5 days.
• Freezing: Wrap tightly in plastic wrap or aluminum foil, then place in a freezer bag. Freeze for up to 3 months. Thaw at room temperature or in the fridge overnight.