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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

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

Scale

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

Find it online: https://skilletjoy.com/apple-zucchini-bread-recipe/