Go Back

Apple Zucchini Bread

Apple zucchini bread is a warmly spiced quick loaf with visible apple bits and a cinnamon sugar crust. It bakes into a golden, tender crumb with grated zucchini for moisture and flavor in every slice.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
cooling 15 minutes
Total Time 1 hour 35 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Apple Zucchini Bread
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp allspice
  • 0.75 cup brown sugar, packed
  • 2 eggs
  • 0.33 cup vegetable oil
  • 0.25 cup applesauce
  • 1 tsp vanilla extract
  • 1 cup zucchini, grated and squeezed dry
  • 1 cup apple, peeled and diced small
  • 2 tbsp sugar
  • 0.5 tsp cinnamon

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan.
  2. Whisk all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and allspice together until evenly combined.
Mix wet ingredients
  1. Beat brown sugar, eggs, vegetable oil, applesauce, and vanilla extract until smooth.
  2. Stir in grated and squeezed-dry zucchini and diced small apple until evenly distributed.
  3. Fold the dry ingredients into the wet ingredients just until combined, leaving a thick batter.
Bake
  1. Pour the batter into the loaf pan and sprinkle the cinnamon-sugar topping over the top.
  2. Bake for 55–65 minutes at 350°F, until a toothpick comes out clean.
Cool and slice
  1. Cool the loaf for 15 minutes before slicing so the crumb sets.

Notes

For the best texture, squeeze the grated zucchini well so the loaf bakes up tender, not gummy. Store tightly wrapped in the fridge for up to 4 days; freeze slices for up to 2 months for quick breakfasts. For a dairy-free option, this recipe is already naturally dairy-free, so no swap is needed.