Apple Zucchini Bread

Saturday, September 10, 2022
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.


slices of apple zucchini bread





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


a loaf of apple zucchini bread cooling


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


collage of ingredients for apple zucchin bread


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


collage of all mixing the ingredients for apple zucchini bread


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


raw apple zucchini bread in a loaf pan


More Apple Recipes


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

collage of a loaf and mini loaves Apple Zucchini bread baked

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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

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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zucchini desserts, zucchini breads, zucchini and apple recipes, quick bread recipes
American


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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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18 comments

  1. 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.

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  2. I 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.

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  3. I can imagine this has a lovely soft texture and flavor from those spices - yum!

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  4. This bread looks so perfect. Love the flavor combo. Thanks for sharing.

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  5. This sounds fantastic! I'm a sucker for zucchini bread AND apple bread, so I'm really excited to try this as a combo.

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  6. Absolutely delicious! Such a cozy recipe for fall!

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  7. This 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 :-)

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  8. I love zucchini bread, I bet adding the apple makes it even better, Thanks for sharing.

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  9. I love zucchini bread. Adding apple gives it a natural sweetness

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  10. This bread came out moist and delicious. A+

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  11. This is the best quick bread I've made in a while! I love the combination of apple and zucchini -- it came out so moist!

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  12. We 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 :)

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  13. I 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!

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  14. For 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?

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  15. Excuse 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

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  16. Dear 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. 🙂

    ReplyDelete
    Replies
    1. oh 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.

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