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
- Preheat the oven and grease the pans you are using
- Place flour, spices, and baking soda in a bowl
- Place all beaten eggs with sugars and vanilla in another
- Combine just until a thick batter formsFold in sliced apples and shredded zucchini
- Fill prepared pans
- Bake at 375 degrees (cooking times will vary depending on the size pans you are using)
- 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
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
- Preheat the oven to 375 degrees.
- Prepare pans and set aside: Grease a 12-cup mini loaf pan and 1 9-inch loaf pan or 3 - 8-inch loaf pans.
- In a medium-sized bowl, add the flour, salt, baking soda, cinnamon, and nutmeg, then whisk it all together.
- In another clean bowl, add the beaten eggs, oil, vanilla, and sugars and whisk together.
- Mix the flour and the egg mixture together until a thick batter is formed
- Fold in the zucchini, and sliced apples until evenly blended.
- Note: If using nuts or raisins add them also with the zucchini and apple step.
- Spoon into prepared pans.
- 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
210.09Fat (grams)
11.01Sat. Fat (grams)
1Carbs (grams)
26.09Fiber (grams)
0.73Net carbs
25.36Sugar (grams)
15.96Protein (grams)
2.51Sodium (milligrams)
106.94Cholesterol (grams)
20.46Based on 40 slices of Apple Zucchini Bread
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More Recipes To Try
Sour Cream Coffee Cake Cupcakes
Blueberry Cake Mix Cake
Spanish Bar Cake
Hot Milk Cake
Sour Milk Cake
Pistachio Cake
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What a great quick bread for the season! Cinnamon, nutmeg and pecans :-) I am sure I would devour a couple of them at one go.
ReplyDeleteI added pumpkin seeds as in your tips and have to say, this was the best. So moist and flavorful and I loved the little specks of zucchini throughout.
ReplyDeleteI can imagine this has a lovely soft texture and flavor from those spices - yum!
ReplyDeleteThis bread looks so perfect. Love the flavor combo. Thanks for sharing.
ReplyDeleteThis sounds fantastic! I'm a sucker for zucchini bread AND apple bread, so I'm really excited to try this as a combo.
ReplyDeleteAbsolutely delicious! Such a cozy recipe for fall!
ReplyDeleteThis looks delicious and I'll pass it on to the baker to make for us but for me, nuts are not an option but an absolute requirement :-)
ReplyDeleteI love zucchini bread, I bet adding the apple makes it even better, Thanks for sharing.
ReplyDeleteI love zucchini bread. Adding apple gives it a natural sweetness
ReplyDeleteThis bread came out moist and delicious. A+
ReplyDeleteThis is the best quick bread I've made in a while! I love the combination of apple and zucchini -- it came out so moist!
ReplyDeleteWe used our last zucchini from the garden to make this cake over the weekend and I am so glad we did. So moist and delcious. Perfect way to trasition into the autumanl baking season :)
ReplyDeleteSo moist and tasty! Will make again!
ReplyDeleteI made this for the first time the other day and it is delightful! Simple recipe that makes a tasty and moist bread. Good with or without a spread and works as a breakfast or dessert bread. Thank you, it's definitely a keeper!
ReplyDeleteFor a 9x13 loaf pan, does one recipe of this use 1 or 2 such loaf pans? Also, since mention of it rising, how much room do you leave(e.g. how high do you fill one 9x13 loaf pan?
ReplyDeleteExcuse me for not understanding your question. The recipe states at the bottom that its 1 loaf pan and dimensions and it will also have leftover batter for a smaller cake pan or 12 mini loaf or cupcake tin hope that answers that question as stated. The other piece is for rising the photo is 1 inch below the rim of the pan so I would guess 3/4 full
ReplyDeleteDear What's Cooking: Thank you. I did see the loaf pan reference but it wasn't for one 9x13("2 - 9 x 9 Pans some leftover for muffins"). I appreciate the clarification as to how much room to leave for rising while it bakes. I'll be giving loaves for gifts so wanted to inquire before starting. 🙂
ReplyDeleteoh I see I never baked the loaves in a sheet cake form so I can't give you a fair assessment... hope it turns out good for you.
DeleteI saw where you mentioned how long this bread can be frozen but can you tell me the best way to thaw a frozen loaf? Thaw in refrigerator or leave out on counter? For approximately how long? I froze a loaf that I am giving as a gift but desire to give it in non-frozen state and in hopes that in thawing it first it is not mushy and still as delicious.
ReplyDeleteGreat questions i thaw it on the counter not in a plastic bag or containers etc... if any frost on it blot with paper towels once thawed add to any bag or container.
DeleteThank you for your helpful and quick reply for thawing. Merry Christmas to you and yours.
ReplyDelete