1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.

2. In a medium bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt.

3. In a large bowl, beat the egg lightly, then add the oil, granulated sugar, brown sugar, and vanilla extract. Mix until well combined.

4. Stir the grated zucchini and apple into the wet mixture.

5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.

6. Fold in the chopped nuts if using.

7. Pour the batter into the prepared loaf pan and smooth the top.

8. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.

9. Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.

For a healthier twist, you can substitute half of the all-purpose flour with whole wheat flour. If you’re watching your sugar intake, try using honey or a natural sweetener in place of some of the granulated sugar. To make it dairy-free, swap out the butter for a plant-based spread. Feel free to add a handful of raisins or dried cranberries for extra texture and flavor. And if you’re a fan of spices, a pinch of nutmeg or cloves can add a delightful warmth to the bread. Enjoy experimenting with different combinations to make this recipe your own!