Some recipes just feel like home, and this Apple Zucchini Bread is one of them. It’s the perfect way to use up garden zucchini while adding a sweet, fruity twist with fresh apples. The result? A moist, tender loaf that’s lightly spiced with cinnamon and nutmeg, making your whole kitchen smell like a cozy autumn afternoon.
I first learned to make this from my grandmother, who believed zucchini bread was a “blank canvas” for all kinds of add-ins. One year, she decided to toss in some diced apples from our backyard tree, and the combination was magic. The zucchini adds incredible moisture without overpowering flavor, while the apples bring soft bursts of sweetness in every bite. Paired with warm spices, it’s an irresistible treat you can enjoy any time of day.
Whether you serve it for breakfast with coffee, as an afternoon snack, or as a sweet ending to dinner, this bread is a crowd-pleaser. It also freezes beautifully, making it perfect for meal prep or gifting.
Why You’ll Love This Apple Zucchini Bread
- Moist and flavorful – The zucchini keeps it tender, while apples add juicy sweetness.
- Perfectly spiced – Cinnamon and nutmeg make it warm and aromatic.
- Easy to make – Just two bowls and simple ingredients.
- Freezer-friendly – Stays fresh for months when stored properly.
- Versatile – Serve plain, with butter, or topped with cream cheese frosting.
Ingredients (Makes 2 Standard Loaves)
- 1 cup granulated sugar
- 1 cup brown sugar
- 4 large eggs
- 1/2 cup canola oil
- 1 1/2 teaspoons vanilla extract
- 3 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 3 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 heaping cups shredded zucchini
- 1 1/2 cups finely diced apple
Step-by-Step Instructions
1. Preheat and Prepare Pans:
Set your oven to 350°F (175°C). Grease two standard loaf pans and set aside.
2. Mix the Wet Ingredients:
In a large mixing bowl, whisk together granulated sugar, brown sugar, eggs, canola oil, and vanilla until light and fluffy.
3. Combine the Dry Ingredients:
In a separate bowl, sift together flour, baking soda, salt, cinnamon, and nutmeg.
4. Make the Batter:
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
5. Add the Produce:
Fold in the shredded zucchini and diced apples, mixing until evenly distributed.
6. Fill the Pans:
Divide the batter evenly between the two loaf pans.
7. Bake:
Bake for 35 minutes, then loosely cover the tops with foil to prevent over-browning. Continue baking for another 20–25 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool:
Let the loaves rest in the pans for 10 minutes before transferring to a wire rack to cool completely.
Tips & Variations
- Peel or don’t peel? – No need to peel the zucchini; the skin blends in beautifully.
- Apple choice – Use firm, slightly tart apples like Granny Smith or Honeycrisp for the best texture.
- Nutty twist – Add chopped pecans or walnuts for crunch.
- Extra spice – Add a pinch of cloves or allspice for deeper flavor.
- Make muffins – Divide batter into muffin tins and bake for 20–25 minutes.
- Glaze it – Drizzle with a simple vanilla glaze for a bakery-style finish.
FAQ
Do I need to squeeze the zucchini?
Yes—if it’s very watery, squeeze out excess moisture with a clean kitchen towel before adding it to the batter.
Can I use whole wheat flour?
Yes, but replace only half the all-purpose flour to maintain a light texture.
How should I store it?
Wrap tightly in plastic wrap and keep at room temperature for up to 4 days, or refrigerate for up to a week.
Can I freeze it?
Yes—wrap in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight before serving.
Can I reduce the sugar?
You can reduce both sugars by 1/4 cup each without affecting texture too much.
Final Thoughts
This Apple Zucchini Bread is the perfect balance of wholesome and indulgent. With its moist crumb, bursts of apple, and warm spice profile, it’s a recipe you’ll want to make again and again. Whether enjoyed fresh out of the oven or sliced and toasted the next day, it’s a treat that tastes like comfort and nostalgia in every bite.
If you’ve got extra zucchini on your hands or simply want to try a twist on classic quick bread, this is the one to bake. Your kitchen will smell heavenly, and your taste buds will thank you.
Apple Zucchini Bread
Ingredients
- 1 cup granulated sugar
- 1 cup brown sugar
- 4 large eggs
- 1/2 cup canola oil
- 1 1/2 teaspoons vanilla extract
- 3 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 3 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 heaping cups shredded zucchini
- 1 1/2 cups finely diced apple
Instructions
Preheat and Prepare Pans:
- Set your oven to 350°F (175°C). Grease two standard loaf pans and set aside.
Mix the Wet Ingredients:
- In a large mixing bowl, whisk together granulated sugar, brown sugar, eggs, canola oil, and vanilla until light and fluffy.
Combine the Dry Ingredients:
- In a separate bowl, sift together flour, baking soda, salt, cinnamon, and nutmeg.
Make the Batter:
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
Add the Produce:
- Fold in the shredded zucchini and diced apples, mixing until evenly distributed.
Fill the Pans:
- Divide the batter evenly between the two loaf pans.
Bake:
- Bake for 35 minutes, then loosely cover the tops with foil to prevent over-browning. Continue baking for another 20–25 minutes, or until a toothpick inserted in the center comes out clean.
Cool:
- Let the loaves rest in the pans for 10 minutes before transferring to a wire rack to cool completely.
Leave a Comment