Apple Zucchini Bread

This Apple Zucchini Bread is the perfect fall loaf of sweet moist bread for breakfast.

As soon as the season for apples hit the market and zucchini is still in abundance at the farmer's market, we enjoy this when that first snap of cooler weather starts.

The aroma of these fall spices is intoxicating throughout the whole house as this loaf is baking.

Thinly sliced apples and shredded zucchini baked to a crispy outside and moist tender bread like cake inside, are irresistible in combination.

This thick batter bakes up high and is perfect for those high muffin tops and making mini loaves for the holiday season for gift giving.

I absolutely love this recipe Grandma handed down, and through the years, we continue to celebrate her life in every bite with wonderful childhood memories of her baking skills.

The best part is the recipe has simple pantry ingredients and mix by hand in a matter of minutes, cooled, and as a snack cake any time of the day including breakfast.

This is one of my favorites in a collection of Best Quick Bread recipes we enjoy, these two just complement a loaf perfectly and never dry with a delicious fall taste.

The perfect way to kick off fall is with this apple zucchini bread made with warm country spices, fresh zucchini, and little slices of juicy to start the day off.

For our printable copy just scroll to the recipe card at the bottom, but do check out our tips and tricks along the way in the body of our post.

Step by Step Apple Zucchini Bread

1. Preheat the oven and grease the pans you are using
2. Place flour, spices, and baking soda in a bowl
3. Place all beaten eggs with sugars and vanilla in another
4. Combine just until a thick batter formsFold in sliced apples and shredded zucchini
5. Fill prepared pans
6. Bake at 375 degrees (cooking times will vary depending on the size pans you are using)
7. Cool, enjoy with apple butter, jams, dust with powdered sugar, or drizzle with thin icing

Ingredients You Will Need

scroll down to the recipe card for exact measurements

• large eggs
• sugar
• vegetable oil
• brown sugar
• flour
• baking soda
• ground cinnamon, nutmeg
• vanilla
• salt
• shredded peeled zucchini blotted dry
• apples thinly sliced
• Optional: nuts of any kind, raisins or craisins

Pans To Use

• Miniature loaf pans around 12
• 3 Loaf Pans (8 inches)
• 2 - 9 x 9 Pans some leftover for muffins
• Brownie Pan can be used to make bars
• muffin pan 24
• Note: Cooking times in different pans will vary more or less

Tips and Additions:

• Add coconut 
• Add nuts
• Add chocolate chips
• Add pumpkin seeds
• Add chopped maraschino cherries or fresh
• Add blueberries instead of apples
• Add lemon extract instead of vanilla
• Line the pans with parchment for easy removal
• Freeze loaves up to 6 months
• Use a food processor or grater for shredding zucchini quickly and squeeze all water out dry
• Slice apples very thin or dice

More Apple Recipes

Apple Crumb Cake
Apple Blueberry Slab Pie
Pork Chop with Apple Stuffing
Country Apples
Apple Fried Donuts

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Apple and Zucchini Recipes

If you're looking for a great easy bread to whip together in no time, this is it, the hardest part is grated the zucchini and peeling, coring and slicng the apples both can be done with a hand grater or electric food processor with attachments.

Either way, this will be your go to every year and if you have any of these seasonal fruits to use up in the fridge, try this recipe, your family and friends will love a loaf!

Apple Zucchini Bread

Yield: 40

Author: Claudia Lamascolo

Prep time: 10 MinCook time: 55 MinInactive time: 15 MinTotal time: 1 H & 20 M

This is a delicious apple zucchini bread made from scratch with cinnamon and nutmeg spices and the perfect way to kick off fall flavors.

Ingredients

• 4 cups flour
• 1 tablespoon baking soda
• 1 cup brown sugar
• 2 cups granulated sugar
• 2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 5 eggs beaten
• 1 1/2 cups of oil ( vegetable or canola)
• 1 tablespoon pure vanilla
• 2 cups of shredded zucchini blotted dry
• 1 cup thinly sliced, peeled, and cored apples (I used Mcintosh)
• Optional: 1 cup chopped walnuts or pecans, 1/2 cup craisins or raisins

Instructions

1. Preheat the oven to 375 degrees.
2. Prepare pans and set aside: Grease a 12-cup mini loaf pan and 1 9-inch loaf pan or 3 - 8-inch loaf pans.
3. In a medium-sized bowl, add the flour, salt, baking soda, cinnamon, and nutmeg, then whisk it all together.
4. In another clean bowl, add the beaten eggs, oil, vanilla, and sugars and whisk together.
5. Mix the flour and the egg mixture together until a thick batter is formed
6. Fold in the zucchini, and sliced apples until evenly blended.
7. Note: If using nuts or raisins add them also with the zucchini and apple step.
8. Spoon into prepared pans.
9. Bake for around 50 to 55 minutes until the middle is clean when inserting a toothpick in the middle.

Notes

Pans To Use

• Miniature loaf pans around 12
• 3 Loaf Pans (8 inches)
• 2 - 9 x 9 Pans some leftover for muffins
• Brownie Pan can be used to make bars
• muffin pan 24
• Note: Cooking times in different pans will vary more or less

Tips and Additions:

• Add coconut 
• Add nuts
• Add chocolate chips
• Add pumpkin seeds
• Add chopped maraschino cherries or fresh
• Add blueberries in stead of apples
• Add lemon extract instead of vanilla
• Line the pans with parchment for easy removal
• Freeze loaves up to 6 months
• Use a food processor or grater for shredding zucchini quickly and squeeze all water out dry
• Slice apples very thin or dice

Nutrition Facts

Calories

210.09

Fat (grams)

11.01

Sat. Fat (grams)

1

Carbs (grams)

26.09

Fiber (grams)

0.73

Net carbs

25.36

Sugar (grams)

15.96

Protein (grams)

2.51

Sodium (milligrams)

106.94

Cholesterol (grams)

20.46

Based on 40 slices of Apple Zucchini Bread

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Chocolate Zucchini Coffee Cake

Zucchini Almond Poppy Seed Bundt Cake

Banana Zucchini Bread

Cranberry Orange Zucchini Muffins

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