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Apple Zucchini Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 68 reviews
  • Author: Caroline
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 3 hours
  • Yield: 1 loaf
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Apple Zucchini Bread is a moist, flavorful quick bread combining fresh shredded zucchini and chopped apples with warm spices like cinnamon, allspice, ginger, and nutmeg. Sweetened with granulated and brown sugar and complemented by applesauce and vegetable oil, this bread offers a tender crumb and a delightful texture. Perfect for breakfast, snack, or dessert, it’s easy to prepare and can be enjoyed fresh or stored for several days.

Ingredients

Scale

Dry Ingredients

  • 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg

Wet Ingredients

  • 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
  • 1/3 cup (67g) packed light or dark brown sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract

Produce

  • 1 and 1/4 cups (150g) shredded zucchini (no need to blot)
  • 1 heaping cup (125g) peeled and chopped apple

For Tossing Apples

  • 1 Tablespoon granulated sugar
  • 1/8 teaspoon ground cinnamon

Optional Topping

  • Coarse sparkling sugar for topping

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan with nonstick spray and set aside.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, 1 and 1/2 teaspoons cinnamon, allspice, ginger, and nutmeg. Set aside.
  3. Mix Wet Ingredients: In a medium bowl, whisk the vegetable oil, applesauce, 1/2 cup granulated sugar, brown sugar, eggs, and vanilla extract until combined.
  4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients, then add the shredded zucchini. Gently stir or whisk until just combined, being careful not to overmix.
  5. Toss Apples and Fold In: Toss the chopped apples with 1 tablespoon granulated sugar and 1/8 teaspoon cinnamon until coated. Fold the apples into the batter gently with a silicone spatula.
  6. Transfer to Pan and Bake: Spread the batter evenly into the prepared loaf pan. Optionally sprinkle coarse sparkling sugar on top. Bake for 55–65 minutes. After 30 minutes, loosely cover the pan with aluminum foil to prevent over-browning. Bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
  7. Cool Bread: Remove the bread from the oven and place the pan on a cooling rack. Cool in the pan for 1 hour. Then remove the bread from the pan and place it directly on the cooling rack. For best slicing results, allow to cool completely.
  8. Store Bread: Cover and store at room temperature for up to 5 days or refrigerate for up to 1 week.

Notes

  • Freezing Instructions: Freeze the baked and cooled loaf tightly wrapped for up to 3 months. Thaw overnight in the refrigerator; bring to room temperature before serving if desired.
  • Special Tools: 9×5-inch loaf pan, mixing bowls, whisk, box grater, cooling rack.
  • Apple Zucchini Muffins Option: Use a 12-count muffin pan lined with liners or greased. Fill each liner fully; bake at 425°F for 5 minutes, then reduce oven to 350°F and bake 16–18 minutes. Total bake time about 21–23 minutes.
  • Whole Wheat Flour: You may substitute whole wheat flour for all-purpose flour; expect a denser loaf. Or use half whole wheat and half all-purpose for lighter texture.
  • Applesauce Substitutes: Sour cream, Greek yogurt, or mashed bananas can replace applesauce with no major changes.
  • Apple Varieties: Good baking apples include red Honeycrisp, green Granny Smith, Fuji, Jazz, Jonagold, and Pink Lady.
  • Tossing Apples in Cinnamon and Sugar is optional but adds extra flavor and sweetness.
  • Chopped apples provide better texture than shredded apples in this bread.

Nutrition

  • Serving Size: 1 slice (about 1/12th loaf)
  • Calories: 210 kcal
  • Sugar: 17 g
  • Sodium: 180 mg
  • Fat: 9 g
  • Saturated Fat: 1.5 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 3 g
  • Protein: 3 g
  • Cholesterol: 40 mg

Find it online: https://dinnerthensweets.com/apple-zucchini-bread-recipe/