Fresh from the Kitchen: Recipes & Food Inspiration

Key takeaways

Weigh zucchini and apple, do not squeeze zucchini, moisture keeps the quick bread moist for days.
Use 1/2-inch apple chunks tossed with cinnamon and sugar so pieces stay distinct and juicy while baking.
Choose a crisp tart apple like Cosmic Crisp, Granny Smith, Honey Crisp, or Braeburn to hold shape.
Use a warm spice blend of cinnamon, nutmeg, allspice, and ginger for balanced fall flavor.
Check doneness with an instant-read thermometer; center should register 200°F, cool 30 minutes before slicing, freeze wrapped up to 3 months.

This apple zucchini bread folds shredded zucchini and chunks of cinnamon-tossed apple into a soft, tender loaf warm with cinnamon, nutmeg, ginger, and allspice.

After testing multiple loaves of my zucchini bread, I decided to make an apple version because I figured chunks of apple would taste good in this recipe.

I wasn’t wrong, the texture and taste of the soft apple chunks along with the warm spices in this zucchini bread loaf are really good and make for an amazing fall treat.

READ THIS!

Cheryl’s Baker’s Notes

Weigh the zucchini and apple. Weighing the grated zucchini and chopped apple ensures you have the right amount every time. There is no need to squeeze the zucchini since that moisture is what helps this quick bread stay moist for days.
Chopped apples, instead of grated. I wanted apple chunks you can actually see and taste like in my apple scones. Grated apple disappears into the crumb, but you still get the sweetness. Cut into 1/2-inch pieces, the apple stays distinct and juicy, and at that size it cooks through without turning to mush.
Internal temperature check. Sticking a toothpick in the center to check for doneness is the traditional method, but an instant-read thermometer is reliable every time and avoids under or over baking.

Apple Zucchini Bread Ingredients

Top-down view of labeled baking ingredients in bowls and containers, including granulated sugar, vegetable oil, unbleached all-purpose flour, pure vanilla extract, grated zucchini, baking powder, ground cinnamon, ground nutmeg, ground cloves, kosher salt, and eggs.

Fresh Zucchini: The zucchini doesn’t need to be peeled for this recipe. Use fresh zucchini, as in you just bought it from the grocery store or picked it from your garden. Zucchini that’s been sitting on the counter too long may have lost too much of its moisture. Don’t use frozen zucchini as that will add too much moisture to the bread.
Cosmic Crisp Apple: I used Cosmic Crisp because I like the tartness. Any tart apple will work in this recipe such as Granny Smith, Honey Crisp, or Braeburn. Make sure the apple is still crisp so it bakes up soft in the quick bread and holds its shape.
Spice Blend: This blend of spices gives my recipe its unique flavor. Most recipes just use cinnamon, but the combination of cinnamon, nutmeg, allspice, and ginger give an all around flavor.

Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.

How to Make Incredibly Delicious Apple Zucchini Bread

A metal box grater with shredded zucchini beside it sits on a wooden surface. A partially grated zucchini is next to the pile of shreds. A blue and white cloth is visible in the background.

Step 1: Grate the zucchini on the large holes of a box grater.

Step 2: Cut the apple into 1/2-inch cubes

Step 3: Toss the apples with cinnamon and sugar.

A white ceramic bowl filled with a mixture of brown sugar, granulated sugar, ground cinnamon, ground nutmeg, and ground cloves

Step 4: Whisk together the sugar, brown sugar, and spices.

A white ceramic mixing bowl filled with a sugar spice mixture with two large eggs on top of the mixture

Step 5: Add the eggs and whisk until thoroughly combined.

The zucchini batter consisting of the sugar, spices, and two eggs in a white ceramic.

Step 6: Add the oil and whisk vigorously to ensure the oil is thoroughly mixed it.

Step 7: Fold in the shredded zucchini and chopped apples.

The zucchini bread batter in a white ceramic bowl with the flour flour mixture added and sitting on top

Step 8: Add the flour in two batches and fold in until there are no white streaks.

The fully mixed apple zucchini bread batter in a ceramic mixing bowl. The batter is light brown with chunks of apple and flecks of green from the zucchini peel

Step 9: The batter will be slightly lumpy which is okay.

The apple zucchini bread batter in a 8.5x4.5-inch metal loaf pan. The batter is light brown with flecks of green from the zucchini peel.

Step 10: Pour the batter into the prepared loaf pan

A loaf of apple zucchini bread sits in a rectangular metal loaf pan on a wire cooling rack.

Step 11: Bake until the bread has risen, is dark golden brown and the internal temperature registers at 200°F.

Step 10: Let it cool for 10 minutes in the pan then invert it onto to wire rack to finish cooling.

A loaf of freshly baked zucchini bread is partially sliced on a white platter with a wooden knife. A small bowl of butter and a cup of tea are nearby, ready for serving. One slice of the moist apple zucchini bread is buttered on a separate plate.

Commonly Asked Questions

Can I make muffins with this recipe?

Yes, you can make muffins with this recipe. Use regular 12-cup muffin pan.

Can this recipe be doubled

Yes, this recipe can be doubled to make two 8.5 x 4.5-inch loaves.

A slice of apple zucchini bread with butter spread on top sits on a white plate. A bowl of butter are visible in the background.

If you make this apple zucchini bread please leave a rating and a comment below.

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