Apple Zucchini Bread: This extra-moist Apple Zucchini Bread combines the best of two classics — zucchini bread and apple cake — for a perfectly spiced, tender loaf that tastes like autumn in every bite.
With freshly shredded zucchini, sweet apple chunks, and a cozy blend of cinnamon, nutmeg, allspice, and ginger, it’s a must-bake recipe for fall mornings or afternoon snacks.
Why You’ll Love This Recipe
- Moist and flavorful: The combination of zucchini, applesauce, and oil keeps the bread incredibly soft.
- Perfectly spiced: Cinnamon, allspice, nutmeg, and ginger add the perfect warmth.
- Simple ingredients: Everything is easy to find and requires no mixer.
- Versatile: The batter can also be turned into muffins (see Notes).
Ingredients You’ll Need
- 1 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon, plus 1/8 teaspoon for apples
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 cup (120ml) vegetable oil or avocado oil (or melted coconut oil)
- 1/2 cup (120g) unsweetened applesauce, at room temperature
- 1/2 cup (100g) granulated sugar, plus 1 tablespoon for apples
- 1/3 cup (67g) packed light or dark brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 1/4 cups (150g) shredded zucchini (no need to blot)
- 1 heaping cup (125g) peeled and chopped apple
- Optional: coarse sparkling sugar for topping
Step 1: Prep the Pan and Oven
Preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan with nonstick spray and set aside.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, 1 1/2 teaspoons cinnamon, allspice, ginger, and nutmeg.
Step 3: Combine Wet Ingredients
In a separate bowl, whisk together the oil, applesauce, 1/2 cup granulated sugar, brown sugar, eggs, and vanilla until smooth. Pour the wet ingredients into the dry mixture. Add the shredded zucchini and gently stir until just combined — do not overmix.
Step 4: Add Apples
Toss the chopped apples with 1 tablespoon sugar and 1/8 teaspoon cinnamon. Fold them into the batter using a silicone spatula. The batter will be thick.
Step 5: Bake the Bread
Spread the batter evenly into the prepared loaf pan. Bake for 55–65 minutes. After 30 minutes, loosely cover with foil to prevent the top from over-browning. The bread is done when a toothpick inserted in the center comes out clean with only a few moist crumbs.
Step 6: Cool and Serve
Cool the bread in the pan for 1 hour, then remove it and place on a wire rack. For neat slices, let it cool completely before cutting.
Store at room temperature for up to 5 days, or refrigerate for up to 1 week.
Optional: Turn It Into Muffins
To make apple zucchini muffins, fill lined muffin cups 3/4 full with batter. Bake at 350°F (177°C) for 20–22 minutes, or until a toothpick comes out clean.
Flavor Tips and Variations
- Add 1/2 cup chopped walnuts or pecans for crunch.
- Mix in 1/2 cup raisins or chocolate chips for extra sweetness.
- Sprinkle coarse sugar on top before baking for a sparkling finish.
- Substitute whole wheat flour for half of the all-purpose flour for a heartier loaf.
FAQs
1. Do I need to squeeze the zucchini before adding it?
No — leave the moisture in! It keeps the bread extra soft and flavorful.
2. Can I use a different oil?
Yes, any neutral oil like canola, vegetable, or even melted coconut oil works well.
3. What type of apple is best for this recipe?
A firm, crisp apple such as Honeycrisp, Granny Smith, or Fuji adds the perfect texture.
4. Can I freeze apple zucchini bread?
Yes. Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator.
5. Why is my bread sinking in the middle?
This usually happens when it’s underbaked or the batter was overmixed. Always check for doneness with a toothpick before removing from the oven.
