Fresh Apple Zucchini Bread with Fall Spices

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.

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

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

Connect with me on Instagram and tag me @bakesbybrownsugar to share your recipe remake photos.

Like what you see? Click here to subscribe to Bake's by Brown Sugar Baking Newsletter to get free and delicious treats delivered to your inbox.

Want to Save This Recipe?

Enter your email below and I'll send it to your inbox.  Plus get new and recommended recipes sent to you every week!

Name *

Email *

Save!

By submitting this form, you consent to receive emails from Bakes by Brown Sugar.

Fresh Apple Zucchini Bread with Fall Spices

5 from 1 vote

Prep Time: 25 minutes minutes

Cook Time: 1 hour hour

Cooling Time: 30 minutes minutes

Total Time: 1 hour hour 55 minutes minutes

This apple zucchini bread with chunks of cinnamon spiced apples is an easy delicious treat for fall, when you want a simple apple treat. The apples and shredded zucchini keep this loaf moist for days and the cinnamon, nutmeg, allspice, and ginger combine to add cozy warm, spice to every slice.

Servings: 10 slices

PRINT RECIPE PIN REVIEW SAVE RECIPESaved! REMOVE ADS

Course: Breakfast

Cuisine: American

Author: Cheryl Norris

Equipment

• ▢
  8.5 x 4.5-inch Loaf Pan
• ▢
  Mixing Bowls
• ▢
  Digital Scale
• ▢
  Instant-read thermometer
• ▢
  Large Whisk

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

Cook ModePrevent your screen from going dark

Instructions

Prep

• Preheat the oven to 350°F (180°C). 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 unpeeled 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.

Notes

Apples to Use for this Recipe: I used Cosmic Crisp, which is one of my favorites, but any tart apple such as Granny Smith, Honey Crisp, or Braeburn will work.  You want an apple that is crisp and tart, so it holds it shape while baking and has texture and taste when sliced.

Weigh the ingredients: Weigh the flour and the shredded zucchini to ensure you have the right amount.  I like weighing the zucchini instead of just using cups, because the amount can vary depending on how it is packed into the cup.

Freezing the Bread: Wrap the loaf tightly in plastic, then foil or a freezer bag, and freeze for up to 3 months. Thaw wrapped at room temperature. Warm in the microwave for 10 to 15 seconds, or a few minutes in a 300°F oven for a firmer edge.

Using a 9x5-inch loaf pan: This recipe can be made in a slightly large loaf pan.  The bake time will vary so start checking for doneness at 40 minutes of baking.

 

Nutrition

Calories: 271kcal | Carbohydrates: 61g | Protein: 5g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Cholesterol: 1mg | Sodium: 180mg | Potassium: 108mg | Fiber: 2g | Sugar: 24g | Vitamin A: 30IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 2mg

PIN IT FOR LATER!If you like this recipe Pin it for later and make it at home. Post a picture and mention @bakesbybrownsugar or tag #bakesbybrownsugar!