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Apple Zucchini Bread Recipe

ByTaylor
Jump to Recipe· 4.4 from 17 reviews

If you’re on the hunt for a quick bread that’s packed with fall flavors and a hidden veggie boost, this Apple Zucchini Bread Recipe is absolutely the one to try. I first stumbled upon it when I had too many zucchinis and apples lying around, and let me tell you—it turned out better than I expected! The warm spices combined with the moist texture make it a perfect snack or breakfast treat that you’ll want to bake again and again.

What I love most about this Apple Zucchini Bread Recipe is how it sneaks in nutritious zucchini alongside sweet apples, delivering a tender crumb without feeling heavy at all. Whether you’re serving it for a cozy weekend brunch or packing it for a lunchbox surprise, it holds up beautifully and tastes incredible warm or toasted with a smear of butter.

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Why This Recipe Works

  • Balanced Moisture: The combination of zucchini and applesauce keeps the bread tender without being soggy.
  • Warm Spices: Ground cinnamon, allspice, nutmeg, and ginger bring cozy fall flavors that never disappoint.
  • Textural Contrast: Chunks of apple mixed in add bursts of juicy texture that lift the whole loaf.
  • Simple Technique: It’s easy to make with basic ingredients and doesn’t require special equipment or complicated steps.
A single slice of brownish-green zucchini bread with visible small chunks of zucchini and bits of nuts is placed on a white plate. The bread has a soft, slightly crumbly texture with a browned crust. A lightly melted layer of butter, creamy white with a glossy finish, is spread unevenly on top of the bread. To the right side of the plate, there are four thin, green slices of apple arranged in a slightly overlapping vertical row. The scene is set against a white marbled surface beneath the plate. Photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

Each ingredient in this Apple Zucchini Bread Recipe plays a specific role, creating a moist, flavorful loaf with a tender crumb. Knowing why these ingredients shine will give you confidence as you bake, especially if you want to swap things up.

  • All-purpose flour: The classic choice for a soft but sturdy bread texture; spooned and leveled for accuracy.
  • Baking powder and baking soda: Leavening agents that give the bread a nice rise and light crumb.
  • Salt: Enhances all the flavors, balancing the sweetness and spices.
  • Ground cinnamon, allspice, ginger, and nutmeg: These warm spices bring that unmistakable cozy vibe to the bread.
  • Vegetable oil (or avocado/coconut oil): Keeps the bread moist without adding strong flavors.
  • Applesauce: Adds moisture and a touch of natural sweetness; room temperature helps it blend easily.
  • Sugars (granulated and brown): Brown sugar adds molasses notes while granulated sugar helps with tenderness and browning.
  • Eggs: Bind ingredients together and provide structure.
  • Vanilla extract: A flavor booster that rounds out the spices.
  • Shredded zucchini: The star veggie that sneaks nutrition and moisture without overpowering the apple flavor.
  • Chopped peeled apple: Adds juicy bursts and fresh apple flavor with a little cinnamon-sugar toss for extra zing.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I like mixing things up depending on my mood or what I have on hand, and this Apple Zucchini Bread Recipe is super adaptable. Feel free to experiment with different spices, switch the type of apples, or even swap applesauce for yogurt — it all works!

  • Use whole wheat flour: I’ve tried half whole wheat for a nuttier, denser bread; it’s hearty but still delicious.
  • Add nuts or raisins: Tossing in chopped walnuts or raisins gives extra texture and sweetness.
  • Try different apples: Fuji, Honeycrisp, or Jonagold all work beautifully, each adding subtle flavor differences.
  • Make muffins: I often bake this batter into muffins for a quick grab-and-go snack — they bake a bit faster and are just as tasty.

Step-by-Step: How I Make Apple Zucchini Bread Recipe

Step 1: Prep Your Oven and Pan

Start by preheating your oven to 350°F (177°C) and greasing a 9×5-inch loaf pan well with nonstick spray or butter. This ensures the bread won’t stick and will release easily when baked. I usually line the pan with parchment paper too — it’s an extra step but totally worth it for a clean lift.

Step 2: Whisk Dry Ingredients

In a large bowl, whisk together your flour, baking powder, baking soda, salt, cinnamon, allspice, ginger, and nutmeg. I love doing this early because it evenly distributes the spices, which really elevates the flavor of the bread.

Step 3: Mix Wet Ingredients

In a separate bowl, whisk the oil, applesauce, granulated sugar, brown sugar, eggs, and vanilla until smooth. Make sure your eggs and applesauce are at room temperature — this helps the batter come together effortlessly without lumps.

Step 4: Combine and Add Zucchini

Pour the wet mixture into the dry ingredients and stir gently. Add the shredded zucchini and fold just until combined — remember not to overmix or your bread might turn out tough. The batter will be a bit thick, which is exactly what you want here.

Step 5: Toss Apples and Fold In

Toss your peeled and chopped apples with a spoonful of sugar and a pinch of cinnamon, then gently fold them into the batter. I like the apples in chunks for that juicy punch—they give the bread great texture and flavor contrast.

Step 6: Bake and Cool

Pour the batter evenly into your prepared loaf pan, then bake for 55 to 65 minutes. After about 30 minutes, I cover the top loosely with foil to prevent over-browning — this little trick saved many loaves in my kitchen! A toothpick inserted in the center should come out clean with just a few moist crumbs when done.

Once baked, let the bread cool in the pan for about an hour before removing it to a cooling rack. Slicing while warm can be messy, so if you want neat slices, wait until it’s completely cooled.

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Pro Tips for Making Apple Zucchini Bread Recipe

  • Don’t Overmix: Stir just until combined; overmixing can lead to dense, tough bread which you definitely want to avoid!
  • Room Temperature Ingredients: Using room temp eggs and applesauce helps the batter blend smoothly and bake evenly.
  • Foil Shield Trick: Covering with foil mid-bake prevents the top from burning while letting the inside cook fully.
  • Choose Your Apples Wisely: Firmer baking apples add great texture; avoid overly sweet or mushy varieties for best results.

How to Serve Apple Zucchini Bread Recipe

Two thick slices of moist brown cake with light yellow chunks are stacked on a white plate. The bottom slice has soft, melting pale cream spread across its center, with sugar crystals sprinkled around the edges. The cake texture looks soft and crumbly, and the color is warm brown with flecks of green and white. The background surface is a white marbled texture with a small bowl of brown sugar nearby and slices of green apple at the edge. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually sprinkle coarse sparkling sugar on top before baking for a delightful crunch and a touch of sparkle—that little extra makes the loaf feel special. When serving, a dollop of butter or a smear of cream cheese can also elevate the flavors beautifully in a simple way.

Side Dishes

This bread pairs wonderfully with a hot cup of coffee or spiced chai latte for breakfast. If you’re serving it as a snack or dessert, fresh fruit or a yogurt parfait complements it nicely without overwhelming the delicate flavors.

Creative Ways to Present

For holiday brunches, I like to cut the bread into thick slices, toast them lightly, and then turn them into mini “open-faced” sandwiches with cream cheese and apple butter. It turns a humble loaf into something festive and a real conversation starter.

Make Ahead and Storage

Storing Leftovers

I keep leftover Apple Zucchini Bread wrapped in foil or in an airtight container at room temperature for up to 5 days. I’ve found the flavor actually improves after a day or two, but just be sure to avoid damp environments to prevent sogginess.

Freezing

This bread freezes beautifully once fully cooled. I wrap it tightly in plastic wrap and then foil, and it lasts up to 3 months in the freezer. When I’m ready to enjoy it again, thaw it overnight in the fridge and bring to room temp for best texture.

Reheating

To reheat, I pop a slice in the toaster oven or microwave for about 20 seconds, just enough to warm it without drying it out. Adding a smidge of butter while warm really brings the flavors back to life.

FAQs

  1. Can I use whole wheat flour instead of all-purpose flour in this Apple Zucchini Bread Recipe?

    Absolutely! You can replace all-purpose flour with whole wheat flour for a denser, heartier loaf. If you’d like a lighter texture, try using half all-purpose and half whole wheat flour. This swap doesn’t require changing any other ingredients.

  2. What if I don’t have applesauce? Can I substitute it?

    Yes! Unsweetened applesauce adds moisture and a subtle sweetness, but you can substitute it with plain Greek yogurt, sour cream, or even mashed banana. Just make sure whatever you use is at room temperature before mixing it in.

  3. Do I have to peel the zucchini before shredding?

    Nope, there’s no need to peel the zucchini. The skin softens during baking and adds a nice bit of color and nutrients. Just give it a good wash before shredding.

  4. Can I shred the apples instead of chopping them?

    You can, but I prefer chopping the apples into chunks because it creates a nicer texture and a more noticeable burst of apple flavor in the bread. Plus, the chunks look appealing when you slice into the loaf!

  5. How long can I store the Apple Zucchini Bread Recipe leftovers?

    Store leftovers wrapped tightly at room temperature for up to 5 days or in the refrigerator for about a week. Just be sure to keep it airtight to avoid drying out or absorbing other fridge odors.

Final Thoughts

Honestly, this Apple Zucchini Bread Recipe has become one of my go-to cozy bakes whenever I want something comforting yet a little different. It’s forgiving, tasty, and brings together the best of apples and zucchini in a way that feels special but still simple enough to whip up any day. I really hope you give it a try—you’ll enjoy sharing the warmth and flavor with friends and family as much as I do!

Print
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Apple Zucchini Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 17 reviews
  • Author: Taylor
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 1 loaf
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

This Apple Zucchini Bread recipe is a moist, flavorful quick bread that combines shredded zucchini and chopped apples with warm spices. Perfect for breakfast, a snack, or dessert, it’s easy to prepare and uses common pantry ingredients. The bread is tender with a lovely texture from the apples and zucchini, sweetened naturally with applesauce and sugars, and finished with a hint of cinnamon and spice.

Ingredients

Dry Ingredients

  • 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 and 1/2 teaspoons ground cinnamon, plus 1/8 teaspoon for apples
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg

Wet Ingredients

  • 1/2 cup (120ml) vegetable oil or avocado oil (or melted coconut oil)
  • 1/2 cup (120g) unsweetened applesauce, at room temperature
  • 1/2 cup (100g) granulated sugar, plus 1 Tablespoon for apples
  • 1/3 cup (67g) packed light or dark brown sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract

Produce

  • 1 and 1/4 cups (150g) shredded zucchini (no need to blot)
  • 1 heaping cup (125g) peeled and chopped apple

Optional

  • Coarse sparkling sugar, for topping

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Grease a 9×5-inch loaf pan generously with nonstick spray and set aside.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, 1 and 1/2 teaspoons cinnamon, allspice, ground ginger, and nutmeg until evenly combined.
  3. Combine Wet Ingredients: In a medium bowl, whisk the vegetable oil, applesauce, 1/2 cup granulated sugar, brown sugar, eggs, and vanilla extract until the mixture is smooth and well combined.
  4. Join Wet and Dry Mixtures: Pour the wet ingredients into the bowl with dry ingredients. Add the shredded zucchini, then gently stir or whisk until just combined, taking care not to overmix.
  5. Prepare Apples and Fold In: Toss the peeled and chopped apples with 1 Tablespoon granulated sugar and 1/8 teaspoon cinnamon. Fold these apples gently into the batter with a silicone spatula, maintaining the chunky texture; the batter will be slightly thick.
  6. Bake the Bread: Evenly spread the batter into the prepared loaf pan. Bake for 55 to 65 minutes. After 30 minutes of baking, loosely cover the pan with aluminum foil to prevent the top from over-browning. The bread is done when a toothpick inserted into the center comes out clean with just a few moist crumbs.
  7. Cool the Bread: Remove the loaf from the oven and place the pan on a cooling rack. Cool for 1 hour in the pan, then carefully remove the bread and place it directly on the cooling rack to cool completely for best slicing results.
  8. Store Properly: Once cooled, cover the bread and store at room temperature for up to 5 days or refrigerate for up to 1 week to maintain freshness.

Notes

  • Freezing Instructions: Freeze the cooled baked loaf tightly wrapped for up to 3 months. Thaw overnight in the refrigerator, and bring to room temperature before serving if desired.
  • Special Tools: Use a 9×5-inch loaf pan, glass mixing bowls, a whisk, a box grater for shredding zucchini, and a cooling rack for best results.
  • Apple Zucchini Muffins Variation: This recipe makes about 16 muffins. Bake initially at 425°F for 5 minutes, then reduce to 350°F and bake for an additional 18 minutes.
  • Whole Wheat Flour Option: Substitute whole wheat flour for all-purpose flour for a denser loaf, or use half and half for a lighter texture.
  • Applesauce Substitutes: Greek yogurt, sour cream, or mashed banana can replace applesauce if needed.
  • Apple Choice: Use any baking apples like Honeycrisp, Granny Smith, Fuji, Jazz, Jonagold, or Pink Lady for flavor variations.
  • Tossing Apples: Coating apples in cinnamon sugar adds extra flavor but is optional.
  • Apple Texture: Keeping apples in chunks rather than shredding preserves a pleasing texture contrast.

Nutrition

  • Serving Size: 1 slice (approximately 1/12 of loaf)
  • Calories: 180 kcal
  • Sugar: 15 g
  • Sodium: 150 mg
  • Fat: 7 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 28 g
  • Fiber: 2 g
  • Protein: 2 g
  • Cholesterol: 35 mg

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