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.
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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
- 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
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.
Step 4: Whisk together the sugar, brown sugar, and spices.
Step 5: Add the eggs and whisk until thoroughly combined.
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.
Step 8: Add the flour in two batches and fold in until there are no white streaks.
Step 9: The batter will be slightly lumpy which is okay.
Step 10: Pour the batter into the prepared loaf pan
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.
Commonly Asked Questions
Yes, you can make muffins with this recipe. Use regular 12-cup muffin pan.
Yes, this recipe can be doubled to make two 8.5 x 4.5-inch loaves.
If you make this apple zucchini bread please leave a rating and a comment below.
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Fresh Apple Zucchini Bread with Fall Spices
Equipment
- Instant-read thermometer
Ingredients
- 2 cups (250 grams) unbleached all-purpose flour
- 2-1/2 teaspoons baking powder
- 3/4 teaspoon Diamond kosher salt
- 1-1/2 cups (180 grams) shredded zucchini
- 1-1/4 cups (150 grams) chopped apples chopped into 1/2-inch pieces
- 1/2 cup (100 grams) granulated sugar + 1 teaspoon for the apples
- 1/2 cup (100 grams) packed light brown sugar
- 1-1/2 teaspoon ground cinnamon divided
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 2 large (100 grams) eggs room temperature
- 2 teaspoons pure vanilla extract
- 3/4 cup (180 ml) vegetable oil
Instructions
Prep
- Butter and flour an 8.5 x 4.5-inch loaf pan.
- Wash the zucchini with cold water to remove any surface dirt. Shred the zucchini on the large holes of a box grater and weigh out 180 grams.
- Peel the apple and chop it into 1/2-inch size pieces and weigh out 150 grams. Toss the apples with 1/4 teaspoon of ground cinnamon and 1 teaspoon of sugar.
Make the Batter
- Place the flour, baking powder, and salt in a medium sized bowl and whisk to combine.
- Place the granulated sugar, brown sugar, 1-1/4 teaspoons of cinnamon, the nutmeg, allspice, and ginger in a large bowl and whisk to combine. Use your fingers to break of any large clumps of brown sugar.
- Add the eggs and whisk until the eggs are thoroughly mixed in. Add the vanilla extract and oil and whisk vigorously until the oil is completely mixed.
- Add the zucchini and the chopped apples to the bowl. Switch to a spatula and fold the apples and zucchini into the wet ingredients. Add half of the dry ingredients and fold them into the wet ingredients until no streaks of flour remain. Repeat with the remaining flour.
- Spoon the batter into the prepared pan. Make sure to scrape the bowl thoroughly.
Bake the Bread
- Place the loaf pan in the oven and bake for 55-60 minutes or until the internal temperature in the center registers 200°F in the center with an instant-read thermometer. Rotate the pan after the first 30 minutes of baking.
- Remove the loaf from the oven and set the pan on top of a wire rack. Run a knife around the sides of the pan to loosen the bread. Let it sit for 10 minutes. Slowly turn the pan oven and invert the loaf onto the wire rack. Turn the bread right side up and let it cool for at least 30 minutes before slicing it.
Storage
- Once the bread has completely cooled, wrap it in plastic wrap and store at room temperature for up to 2 days. After 2 days place it in the refrigerator and store for another 5 days.
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