There’s something quietly satisfying about a loaf of zucchini apple bread cooling on the counter. I remember one weekend when I tried this recipe for the first time; the kitchen filled with the scent of cinnamon and nutmeg, mingling with the sweet aroma of baking apples. I was distracted by a call halfway through mixing and almost forgot to add the vanilla, but somehow that little hiccup didn’t ruin a thing. The texture itself—moist and dense yet tender—felt like a gentle hug in every bite. Somewhere between the crunch of the apple bits and the subtle earthiness of zucchini, this bread found its charm. It’s the kind of treat that makes you want to linger with a cup of coffee and maybe even take a second slice.
Why You’ll Love It:
- It’s a cozy combination of flavors that feels both fresh and familiar.
- The texture achieves a perfect balance—not too dry, not too heavy.
- The spices add warmth, but it’s not overpowering, allowing the apple and zucchini to shine.
- It’s simple—and that’s kind of the point. No need for fancy ingredients or complicated steps.
- A few minutes of prep lead to a loaf that lasts several days, making it great for quick breakfasts or snacks.
Even if you’re not usually a fan of zucchini, the way it melts into the bread without being obvious might surprise you. Plus, the apple adds a touch of natural sweetness and a little texture that keeps every slice interesting.
PrintZucchini Apple Bread
A moist and flavorful zucchini bread enhanced with sweet apple pieces and warm spices, perfect for breakfast or a snack.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 80 minutes
- Yield: 10 slices
Ingredients
2 cups grated zucchini (about 2 medium zucchinis, squeezed dry)
1 cup peeled and finely chopped apple (about 1 medium apple)
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
1/2 cup vegetable oil
1 teaspoon vanilla extract
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg.
In a large bowl, beat the granulated sugar, light brown sugar, and eggs until well combined.
Add the vegetable oil and vanilla extract to the sugar and egg mixture and mix until smooth.
Fold the grated zucchini and chopped apple into the wet ingredients until evenly distributed.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
Pour the batter into the prepared loaf pan and spread it evenly.
Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes.
Transfer the bread to a wire rack to cool completely before slicing.
Kitchen Notes:
This bread bakes best in a standard loaf pan, and you don’t need any special gear beyond that. I usually slice it a bit thicker for breakfast and pair it with plain yogurt or a smear of nut butter. Sometimes I toss in a handful of chopped nuts or raisins for a little extra texture, though I haven’t tested those tweaks enough to say how they change the bake exactly. If you want it even sweeter, a drizzle of honey on a warm slice is nice, but honestly, it’s just as good as is.
FAQ
Can I use a different type of apple? Yes, firmer apples like Granny Smith or Honeycrisp work well, but softer varieties might make the bread more moist.
Do I have to peel the apple? Peeling helps with texture, but leaving the skin on is fine if you don’t mind a bit more bite and color.
How do I store leftovers? Wrapped tightly, this bread keeps well at room temperature for a few days or refrigerated for about a week.
Give this zucchini apple bread a try next time you want a slow morning treat or a cozy snack. You might find it’s exactly what your kitchen has been waiting for.