Irresistible Apple Zucchini Bread Recipe

Introduction

This irresistible apple zucchini bread is a moist, flavorful treat that perfectly balances the sweetness of apples with the subtle earthiness of zucchini. It’s spiced with warm cinnamon and textured with crunchy walnuts, making it a delightful snack or breakfast option.

Ingredients

• 3 tsp ground cinnamon (freshly ground preferred)
• 3 cups all-purpose flour (King Arthur recommended)
• 1 tsp salt
• 1 tsp baking powder
• 1 tsp baking soda
• 3 tsp vanilla extract
• 3 large eggs (room temperature)
• 1 cup vegetable oil (or half oil and half applesauce for moisture)
• 1 cup white sugar
• 1 cup light brown sugar (packed)
• 1 medium apple, peeled and diced (about 1 cup, ½-inch pieces)
• 1 cup chopped walnuts
• 2 cups grated zucchini (squeezed dry)

Instructions

1. Step 1: Grease your loaf pans with butter or cooking spray and preheat the oven to 325°F. Grate the zucchini, then place it in a clean towel or cheesecloth and squeeze firmly to remove excess moisture. Peel and dice the apple into ½-inch pieces, measuring about 1 cup.
2. Step 2: In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt until well combined and free of lumps.
3. Step 3: In a large bowl, beat the room-temperature eggs until frothy, about 1 minute. Add the vegetable oil, vanilla extract, white sugar, and brown sugar. Mix vigorously until smooth and pale.
4. Step 4: Pour the wet ingredients into the dry mixture and stir just until combined, keeping the batter slightly lumpy. Gently fold in the squeezed zucchini, diced apple, and walnuts. Let the batter rest for 5 minutes.
5. Step 5: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 35–40 minutes for mini loaves or 40–60 minutes for full-size loaves, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
6. Step 6: Cool the bread in the pans for 20 minutes, then remove onto a wire rack to cool completely before slicing.

Tips & Variations

• Substitute half the vegetable oil with applesauce for added moisture and a hint of sweetness.
• Use freshly ground cinnamon for a more vibrant spice flavor.
• Try adding a handful of raisins or dried cranberries for a fruity twist.
• Ensure zucchini is well squeezed to avoid soggy bread.

Storage

Store the apple zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 3 months. To reheat, thaw if frozen, then warm slices in a toaster oven or microwave until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different nuts in this bread?

Yes, walnuts can easily be substituted with pecans, almonds, or even left out if you prefer a nut-free version.

Do I need to peel the zucchini?

Peeling zucchini is optional. Leaving the skin on adds extra nutrition and color, but if you prefer a finer texture, you can peel it before grating.

Irresistible Apple Zucchini Bread Recipe

Print Recipe

★★★★★

4.4 from 63 reviews

This Irresistible Apple Zucchini Bread is a moist, flavorful loaf packed with warm cinnamon, fresh apples, and tender zucchini. Perfect for breakfast or an afternoon snack, it balances sweetness with a hint of spice and crunch from walnuts, baked to golden perfection for a comforting treat everyone will love.

• Author: Lisa
• Prep Time: 20 minutes
• Cook Time: 40-60 minutes
• Total Time: 1 hour to 1 hour 20 minutes
• Yield: 1 standard loaf (about 10–12 slices) or 2 mini loaves 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 3 cups all-purpose flour (King Arthur preferred)
• 3 tsp ground cinnamon (freshly ground preferred)
• 1 tsp salt
• 1 tsp baking powder
• 1 tsp baking soda

Wet Ingredients

• 3 large eggs, room temperature
• 1 cup vegetable oil (or substitute half with applesauce)
• 3 tsp vanilla extract
• 1 cup white sugar
• 1 cup light brown sugar, packed

Mix-ins

• 1 medium apple, peeled and diced (about 1 cup, ½-inch pieces)
• 2 cups grated zucchini, squeezed dry
• 1 cup chopped walnuts

Instructions

1. Prepare Your Pan and Mise en Place: Grease your loaf pans generously with butter or cooking spray and preheat the oven to 325°F. Grate the zucchini and squeeze it dry using a clean kitchen towel or cheesecloth to remove excess moisture, preventing soggy bread. Peel and dice the apple into ½-inch pieces, measuring about 1 cup. Have all ingredients ready to streamline mixing.
2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, ground cinnamon, baking powder, baking soda, and salt until fully combined and lump-free to ensure even leavening distribution.
3. Create the Wet Ingredient Base: In a large bowl, beat the room-temperature eggs vigorously until frothy, about 1 minute, to incorporate air for a lighter crumb. Add vegetable oil, vanilla extract, white sugar, and brown sugar, mixing until smooth, pale, and creamy with sugars mostly dissolved.
4. Combine Wet and Dry, Then Fold in Mix-ins: Pour the wet mixture into the dry ingredients, stirring just until combined; avoid overmixing to prevent toughness. Gently fold in the squeezed zucchini, diced apple, and chopped walnuts with a spatula, being careful not to crush the apples. Let the batter rest for 5 minutes to hydrate the flour and promote even baking.
5. Fill Pans and Bake: Divide batter evenly into prepared loaf pans, smoothing tops. Bake in the preheated oven for 35–40 minutes for mini loaves or 40–60 minutes for full-size loaves. Test doneness with a toothpick inserted into the center; it should come out clean or with a few moist crumbs. The tops should be golden brown and spring back lightly when touched.
6. Cool and Serve: Let the loaves cool in the pans for 20 minutes to set, then turn them out onto a wire rack to cool completely before slicing. Cooling fully prevents gummy texture and ensures a perfect crumb.

Notes

• Use freshly ground cinnamon if possible for the best flavor.
• Squeezing zucchini dry is crucial to avoid excess moisture and soggy bread.
• Room-temperature eggs help create a lighter crumb by incorporating air effectively.
• Do not overmix the batter to keep the bread tender.
• Cooling completely before slicing is important for texture.
• You can substitute half of the vegetable oil with applesauce for added moisture and lower fat.

Keywords: apple zucchini bread, moist zucchini bread, cinnamon bread, baked quick bread, fall bread recipe, easy loaf recipe