Apple Zucchini Bread

Apple zucchini bread is a delightful baked treat that captures the essence of both apples and zucchini. When combined, these ingredients create a soft, moist bread bursting with flavor. The warm aroma of cinnamon and spices wafts through your kitchen as it bakes, inviting everyone to gather and enjoy a slice (or two!). This isn’t just any quick bread—it’s a delicious way to sneak in some veggies while satisfying your sweet tooth.

I first discovered apple zucchini bread during a friend’s summer gathering, where it quickly became the star of the dessert table. Unlike store-bought options, this homemade version is moist without being overly sweet, thanks to the natural sugars from the apples and the addition of rich applesauce. It’s an easy, budget-friendly recipe that can turn ordinary ingredients into something truly special. I can’t wait for you to try it—trust me, it’s going to become a favorite!

How to Make Apple Zucchini Bread

1. Preheat and Prepare the Pan: Start by preheating your oven to 350°F (177°C). Grease a 9×5-inch loaf pan with nonstick spray and set it aside.
2. Mix Dry Ingredients: In a large bowl, whisk together 1 and 3/4 cups all-purpose flour, 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, and 1/4 teaspoon ground nutmeg until well combined. Set this mixture aside.
3. Combine Wet Ingredients: In a medium bowl, whisk together 1/2 cup vegetable oil, 1/2 cup unsweetened applesauce, 1/2 cup granulated sugar, 1/3 cup brown sugar, 2 large eggs, and 1 teaspoon pure vanilla extract until fully blended.
4. Combine Mixtures: Pour the wet mixture into the dry ingredients. Add 1 and 1/4 cups shredded zucchini (no need to blot). Gently stir or whisk until just combined; be careful not to overmix.
5. Prepare the Apples: Toss 1 heaping cup of chopped apple with 1 tablespoon of granulated sugar and 1/8 teaspoon of cinnamon, then gently fold these apples into the batter. The batter should be slightly thick.
6. Bake the Bread: Spread the batter evenly in the prepared loaf pan and bake for 55-65 minutes. After 30 minutes, loosely cover the pan with aluminum foil to prevent over-browning. You’ll know it’s done when a toothpick inserted in the center comes out clean, with just a few small moist crumbs.
7. Cool and Serve: Once baked, remove the bread from the oven and let it cool in the pan for 1 hour. Then, turn it out onto a cooling rack. You can slice it warm, but for the neatest slices, allow it to cool completely first.

Storing & Reheating

To keep your apple zucchini bread fresh, cover and store it at room temperature for up to 5 days. If you plan to keep it longer, refrigerate it for up to 1 week, ideally in an airtight container. You can also freeze slices for up to 3 months—just wrap them tightly in plastic wrap and place them in a freezer bag. To enjoy, simply thaw at room temperature or reheat in the microwave for about 20-30 seconds, keeping in mind that the texture may be slightly different after freezing.

This apple zucchini bread is more than just a recipe; it’s a celebration of flavors and textures that can be enjoyed by everyone. It’s moist, sweetened just right, and has a lovely spice that wraps around each bite like a warm hug. Whether you’re enjoying it for breakfast or as an afternoon snack, it’s bound to bring a smile.

Recipe FAQs

Can I use other sweeteners instead of sugar?

Absolutely! You can substitute honey, maple syrup, or coconut sugar, adjusting liquid ingredients as needed. Just remember, using liquid sweeteners like honey will change the batter’s consistency somewhat.

Can I make this bread gluten-free?

Yes! You can use a gluten-free all-purpose flour blend, ensuring it has xanthan gum to help with texture. This will produce a lovely gluten-free apple zucchini bread.

How can I customize the flavors of the bread?

You can experiment with different spices, such as nutmeg or cardamom, or even add chocolate chips or nuts for added flavor and texture. Simply make sure to adjust the sweetness and dry ingredients accordingly.

What type of apples work best for this recipe?

I recommend using sweeter apples like Fuji or Honeycrisp for the best flavor, but you can also use tart varieties, like Granny Smith, if you prefer a little tanginess in the mix.

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Apple Zucchini Bread

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• Author: Peter
• Prep Time: 10 minutes
• Cook Time: 55–65 minutes
• Total Time: 0 hours
• Yield: 1 loaf 1x
• Category: Bread
• Method: Baking
• Cuisine: American

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Description

This Apple Zucchini Bread combines the sweetness of apples and the moisture of zucchini, creating a deliciously soft loaf that’s perfect for breakfast or a snack. Made with simple ingredients like all-purpose flour, applesauce, and a blend of spices, this recipe is easy to follow and yields a delightful result.

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Ingredients

Scale 1x2x3x

• 1 and 3/4 cups (219g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 and 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 tbsp for apples
• 1/3 cup (67g) packed light or dark brown sugar
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 and 1/4 cups (150g) shredded zucchini (no need to blot)
• 1 heaping cup (125g) peeled and chopped apple
• optional: coarse sparkling sugar, for topping

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Instructions

1. Preheat the oven to 350°F (177°C) and grease a 9×5-inch loaf pan with nonstick spray.
2. In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon, allspice, ginger, and nutmeg. Set aside.
3. In a medium bowl, whisk together oil, applesauce, granulated sugar, brown sugar, eggs, and vanilla until well combined. Mix the wet ingredients into the dry ingredients. Add shredded zucchini.
4. Carefully stir or whisk until combined, avoiding overmixing. Toss the chopped apples with 1 tablespoon of sugar and 1/8 teaspoon of cinnamon and gently fold into the batter.
5. Pour the batter evenly into the prepared loaf pan. Bake for 55–65 minutes, covering loosely with aluminum foil after 30 minutes to avoid over-browning. Check for doneness with a toothpick.
6. Once done, remove from the oven and cool in the pan for 1 hour. Then transfer to a cooling rack. Allow to cool completely for neat slices before serving.
7. Store covered at room temperature for 5 days or in the refrigerator for up to a week.

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Notes

Make sure to use room temperature eggs to help the batter mix more easily.
For an extra sweet touch, sprinkle coarse sugar on top before baking for a crunchy finish.
This bread stays moist and delicious for days, perfect for breakfast or as a snack.

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Nutrition

• Serving Size: 1 slice
• Calories: 200
• Sugar: 10g
• Sodium: 180mg
• Fat: 10g
• Saturated Fat: 1g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 30mg

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