Apple Zucchini Bread

Alright, this apple zucchini bread? It’s soft, moist, and packed with warm cinnamon flavor—and honestly, it might be the coziest loaf I’ve ever made. You get the sweetness of apples, the moisture from zucchini, and a perfectly tender crumb in every bite.

I made it when I had a couple of apples and a zucchini sitting on the counter. Grated them both, tossed them into a simple spiced batter, and baked it low and slow. The smell that filled my kitchen? Unreal.

It’s great for breakfast, a snack, or even dessert with a little butter or honey on top. No one can ever tell there’s zucchini in it—it just makes it super soft. If you’re into easy bakes with fall vibes (any time of year), this one’s a must-try.

Let’s bake a loaf—you’re gonna want a second slice before the first one’s gone.

Why You’ll Love This Recipe

• Balanced Sweetness and Moisture: This bread gets natural moisture from zucchini, keeping it soft for days without getting soggy. The apple adds gentle sweetness, and both fruits almost melt into the loaf as it bakes.
• Great for Kids and Picky Eaters: Kids enjoy the soft texture and hint of cinnamon, and the vegetables are hardly noticeable—making it an easy way to add extra produce into meals or snacks.
• Make-Ahead and Freezer Friendly: Apple Zucchini Bread stays fresh for up to 3 days at room temperature, and it freezes beautifully. You can bake extra loaves, slice, and freeze for later.
• Simple to Mix: No mixer is needed for this recipe. The batter comes together quickly in two bowls, making cleanup a breeze.
• Versatile: Eat it plain, toast it with butter, or serve with a spread of cream cheese for a snack. It even works as a quick breakfast on the go.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 20 minutes (includes grating, chopping, and mixing)
• Bake Time: 50–60 minutes (depending on your oven and pan size)
• Cooling Time: At least 20 minutes before slicing

Total Time: Plan on about 1 hour 20 minutes from start to finish, including prep, baking, and cooling.

Yield and Serving Size:

• One standard 9×5-inch loaf, which yields about 10 thick slices.
• You can also make mini loaves (reduce baking time to 30–35 minutes) or muffins (bake 18–22 minutes), which are great for portion control or lunchboxes.

Difficulty:

• Easy: This is a beginner-friendly recipe. All you need is a grater, a couple of bowls, and a loaf pan. The only step requiring a little extra care is squeezing the grated zucchini—removing excess moisture helps the bread bake up light and not dense.

Required Kitchen Tools

Before you start, gather these tools:

• Mixing bowls: You’ll need a large bowl for wet ingredients and a medium bowl for dry ingredients.
• Whisk or fork: For beating eggs and mixing the wet ingredients.
• Large spoon or rubber spatula: For combining the batter—don’t overmix, just fold together until you see no more flour.
• Box grater: For shredding the zucchini (use the medium holes) and, if you like, for shredding the apple too.
• Measuring cups and spoons: For dry and wet ingredients.
• 9×5-inch loaf pan: This size gives the bread a nice rise. You can also use two mini loaf pans or a muffin pan (adjust bake time).
• Parchment paper or nonstick spray: To line or grease the pan, making removal easy.
• Wire rack: For cooling the bread after baking, which helps prevent sogginess.

Ingredients for Apple Zucchini Bread

Gather these ingredients before you start:

• Vegetable oil (or use melted coconut oil or substitute unsweetened applesauce for part or all for lower fat)
• White sugar and light brown sugar: Both add sweetness; brown sugar brings a little extra moisture and flavor.
• Eggs: Two large eggs add structure and help the bread hold together.
• Pure vanilla extract: A teaspoon for depth and aroma.
• All-purpose flour: For a tender crumb. You can use half whole wheat for extra nutrition.
• Ground cinnamon: One full teaspoon for warmth; you can add a pinch of nutmeg for depth.
• Salt: Just a bit to bring out all the flavors.
• Baking powder and baking soda: Both work together to help the bread rise, making the loaf fluffy rather than dense.
• Zucchini: One medium (about 1 cup when grated and squeezed) adds moisture and subtle green flecks.
• Apple: One medium apple (peeled and finely diced or shredded) for gentle sweetness—choose a tart apple for contrast, or a sweet one if you want more mellow flavor.
• Chopped walnuts or pecans (optional): For crunch and a nutty bite.
• Optional add-ins: Raisins or dried cranberries for pops of sweetness, or swap some of the apple for grated carrot.

Tip: Always measure the zucchini after squeezing out excess liquid for best results.

Variations for Apple Zucchini Bread

• Make It Nut-Free: Omit nuts for allergy-friendly bread; it’s still moist and delicious.
• Extra Fruit: Swap half the apple for pear, or add a handful of blueberries to the batter.
• Whole Grain Option: Substitute half of the flour with whole wheat for a denser, heartier loaf.
• More Spice: Add a pinch of ground ginger, cloves, or allspice for a spicier loaf, or use pumpkin pie spice for autumn flavor.
• Lower Sugar: Cut the sugar by ¼ cup for a lightly sweet bread, especially if using sweet apples.
• Gluten-Free: Use a gluten-free all-purpose flour blend (check for xanthan gum) to make this bread gluten-free—texture will still be soft.

How to Make Apple Zucchini Bread: Step-by-Step Instructions

1. Prepare the Ingredients

• Wash and dry the zucchini. Trim off the ends, then grate using the medium holes of a box grater. You should have about 1 cup after grating.
• Remove extra moisture: Place the grated zucchini in a clean kitchen towel or paper towels. Squeeze firmly over the sink to remove as much liquid as possible. Set aside.
• Peel and core the apple. Dice it into small pieces or shred it for a softer texture in the bread. One medium apple should give you about 1 cup.
• Chop the walnuts or pecans if you’re using nuts.

2. Preheat the Oven and Prepare the Pan

• Preheat your oven to 350°F (175°C).
• Line a 9×5-inch loaf pan with parchment paper, or grease well with nonstick spray or butter to prevent sticking.

3. Mix the Wet Ingredients

• In a large mixing bowl, whisk together 2 large eggs until blended.
• Add ½ cup vegetable oil (or ½ cup melted coconut oil or applesauce), ½ cup white sugar, ½ cup light brown sugar, and 1 teaspoon vanilla extract.
• Whisk until smooth and well combined. This helps dissolve the sugar for even sweetness.

4. Combine the Dry Ingredients

• In a separate medium bowl, stir together 2 cups all-purpose flour, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg (if using), 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
• Use a spoon or small whisk to blend evenly.

5. Make the Batter

• Add the dry ingredients to the wet mixture. Gently stir until just combined—some dry flour spots are okay.
• Fold in the grated zucchini, apple, and nuts (if using). Use a spatula to gently mix everything together. Don’t overmix; stir just until the batter is evenly combined.

Tip: Overmixing can make the bread tough instead of soft.

6. Fill the Pan and Bake

• Pour the batter into your prepared loaf pan and smooth the top with a spatula.
• For extra flavor, sprinkle a tablespoon of brown sugar or a handful of chopped nuts on top before baking (optional).
• Place the pan in the center of the oven.
• Bake for 50–60 minutes. The bread is done when the top is golden brown, a toothpick inserted in the center comes out clean or with a few moist crumbs, and the loaf feels firm when gently pressed.
• If the top is browning too fast, cover loosely with foil during the last 10–15 minutes.

7. Cool and Slice

• Remove the bread from the oven and let it cool in the pan for 10–15 minutes.
• Use the parchment paper to lift the bread out, or carefully turn it onto a wire rack.
• Allow to cool completely before slicing. This helps the bread set and keeps the slices neat.

Serving and Decoration

• Serve slices plain or with a little butter, honey, or cream cheese for extra flavor.
• This bread makes a lovely addition to breakfast, packed lunches, or afternoon snacks.
• For special occasions, drizzle lightly with a simple glaze made from powdered sugar and milk, or dust with a little cinnamon sugar.
• To make it more festive, decorate the top with thin apple slices or a sprinkle of nuts before baking.

How to Store Apple Zucchini Bread

• At Room Temperature: Wrap cooled bread tightly in plastic wrap or store in an airtight container for up to 3 days.
• In the Refrigerator: For longer freshness, refrigerate up to 1 week. Warm slices in the microwave before serving for best texture.
• Freezing: Wrap the loaf or slices in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Thaw overnight at room temperature or gently in the microwave.

Tips and Tricks for Success

• Squeeze the zucchini: Removing as much liquid as possible ensures the bread doesn’t turn soggy.
• Don’t overmix: Stir until just combined for a light, soft crumb.
• Use parchment paper: This makes removing the bread from the pan easy and keeps the loaf in one piece.
• Test for doneness: Ovens vary, so check the bread a few minutes before the suggested bake time. The toothpick test works best.
• Cool before slicing: Slicing too soon can make the bread gummy.

Nutrition (per slice, 10 slices per loaf)

Nutrient	Amount
Calories	220
Fat	10g
Carbohydrates	30g
Fiber	2g
Sugar	15g
Protein	3g
Sodium	160mg

Values are estimates and will vary based on exact ingredients and portion size.

Apple Zucchini Bread FAQs

Q: Do I need to peel the zucchini?
No. The peel is thin and blends into the bread. Just wash well and grate.

Q: Can I use a different kind of apple?
Yes. Any apple works—choose tart or sweet, depending on your taste.

Q: Can I make this bread gluten-free?
Yes. Use a gluten-free all-purpose blend that contains xanthan gum.

Q: Can I add other mix-ins?
Try raisins, dried cranberries, or even mini chocolate chips for variety.

Q: How do I know when the bread is done?
A toothpick inserted in the center should come out clean or with a few moist crumbs.

Conclusion

This Apple Zucchini Bread is soft, tender, and packed with the gentle flavors of apple and zucchini. It’s easy to make, stores well, and is perfect for breakfast, snacks, or lunchboxes. This recipe is a reliable way to use up fresh produce, and every bite brings a little sweetness and a touch of spice. Try it once, and it just might become a staple in your kitchen.