Apple Zucchini Bread

What do you do when you still have a lot of summer zucchini but are ready for fall baking? You make Apple Zucchini Bread! You get the best of both worlds.

This easy zucchini bread is warm and cozy thanks to the cinnamon, ginger, nutmeg, and allspice. The bread is super moist because it is made with zucchini and applesauce. It also is dotted with juicy apple chunks that really bring out the fall flavors! I finish the bread with turbinado sugar that adds the perfect sugary crunch!

The bread will make your house smell amazing while it is in the oven and get you in the mood for all things fall…and if you aren’t ready to give up on summer, that is ok too. This bread is good anytime of the year!

Enjoy a thick slice for breakfast, brunch, a snack, or even dessert with a dollop of whipped cream!

Ingredients

• All-purpose flour– always spoon and level flour when measuring, never pack the cup.
• Baking Soda– to help the bread rise in the oven.
• Salt– I use kosher salt.
• Spices– cinnamon, allspice, nutmeg, and ginger
• Applesauce– use unsweetened applesauce.
• Coconut oil– melted and slightly cooled. You can use vegetable oil.
• Sugar– granulated sugar and brown sugar. Always pack your brown sugar!
• Eggs– use large eggs that are at room temperature.
• Vanilla Extract– always use pure vanilla extract.
• Zucchini– use a box grater to shred the zucchini. I don’t squeeze out the liquid. You want the moisture so the bread is nice and moist.
• Apples– peel and chop the apples. I like to use Granny smith or Honeycrisp apples.
• Turbinado sugar– it adds the perfect sugary crunch on top!

How to Make Apple Zucchini Bread

• Preheat the oven and grease a 9×5-inch loaf pan and line with parchment paper. Set aside.
• In a medium bowl, whisk together the dry ingredients. Make sure you reserve some of the cinnamon for coating the apples.

• In a large bowl, combine the applesauce, oil, brown sugar, granulated sugar, eggs, and vanilla. Whisk until smooth.

• Stir in the zucchini.
• Add the dry ingredients and stir until just combined.

• In a small bowl, combine the diced apples with the remaining ½ teaspoon of cinnamon and 1 tablespoon turbinado sugar. Stir until well combined.

• Gently fold in the apple mixture into the batter, being careful to not over mix.

• Pour the batter into the prepared loaf pan. Sprinkle with the remaining 1 tablespoon of turbinado sugar.
• Place the pan on the middle rack in the oven and bake for 50-60 minutes or until a toothpick inserted into the center of the bread comes out clean. Check early to be safe, mine always takes 55 minutes, but every oven is different.
• Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes.
• Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool completely on the wire cooling rack. Cut into slices and serve.

How to Store

Store the bread on the counter, loosely covered with plastic wrap, for up to 2 days. If you still have bread after 2 days, I recommend storing it in an airtight container in the refrigerator for up to 5 days. This bread is super moist and it won’t dry out in the fridge. If you leave it on the counter for too long it will actually get too moist and a little gummy.

You can also freeze the bread. Make sure the bread is completely cooled. Wrap the bread in plastic wrap and place in a freezer bag. Freeze for up to 3 months. You can also freeze individual slices. Thaw overnight in the refrigerator. If desired, bring to room temperature before serving.

More Zucchini Bread Recipes

• Chocolate Zucchini Bread
• Zucchini Bread
• Lemon Zucchini Bread
• Chocolate Chip Zucchini Bread
• Pumpkin Zucchini Bread
• Zucchini Banana Bread

More Apple Recipes

• Apple Bundt Cake with Cream Cheese Frosting
• Apple Cobbler
• Apple Cinnamon Rolls
• Salted Caramel Apple Crumb Bars
• Apple Cinnamon Baked Oatmeal
• Apple Zucchini Muffins
• Apple Cinnamon Muffins

Vegetarian

Apple Zucchini Bread

Perfectly spiced zucchini bread dotted with juicy apple chunks. This is the perfect quick bread recipe for the end of summer and start of fall!

4.60 from 22 votes

PrintSave RecipeReview

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Cuisine American

Servings 12

Ingredients

  

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• 1 3/4 cups all-purpose flour
• 2 teaspoons ground cinnamon, divided
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 cup unsweetened applesauce
• 1/3 cup coconut oil, melted and slightly cooled (can use vegetable oil)
• 3/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 1/2 cups shredded zucchini*
• 1 cup peeled & chopped apples, I use Granny smith or Honeycrisp
• 2 tablespoons turbinado sugar, divided

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Instructions

 

• Preheat oven to 350 degrees F. Grease a 9×5-inch loaf pan and line with parchment paper. Set aside.
• In a medium bowl, whisk together the flour, 1 ½ teaspoons ground cinnamon, baking soda, salt, allspice, nutmeg, and ginger. Set aside.
• In a large bowl, combine the applesauce, oil, brown sugar, granulated sugar, eggs, and vanilla. Whisk until smooth. Stir in the zucchini.
• Add the dry ingredients and stir until just combined.
• In a small bowl, combine the diced apples with the remaining ½ teaspoon of cinnamon and 1 tablespoon turbinado sugar. Stir until well combined. Gently fold in the apple mixture into the batter, being careful to not over mix.
• Pour the batter into the prepared loaf pan. Sprinkle with the remaining 1 tablespoon of turbinado sugar.
• Place the pan on the middle rack in the oven and bake for 50-60 minutes or until a toothpick inserted into the center of the bread comes out clean. Check early to be safe, mine always takes 55 minutes, but every oven is different.
• Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool completely on the wire cooling rack. Cut into slices and serve.

Notes

I don’t peel the zucchini before grating. If your zucchini is super watery, you can squeeze out a little of the excess liquid, but you want to leave most of the moisture in the zucchini so the bread is nice and moist.

Nutrition

Calories: 219kcal, Carbohydrates: 37g, Protein: 3g, Fat: 7g, Saturated Fat: 5g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.003g, Cholesterol: 27mg, Sodium: 205mg, Potassium: 112mg, Fiber: 1g, Sugar: 22g, Vitamin A: 81IU, Vitamin C: 3mg, Calcium: 26mg, Iron: 1mg

Keywords apple, zucchini

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