Discover the perfect balance of flavors with this Apple Zucchini Bread, a wholesome and moist quick bread featuring fresh zucchini, sweet apples, and warm spices. This scrumptious recipe is great for breakfast, snacking, or sharing with friends and family.
Table of contents
Apple Zucchini Bread
I absolutely love zucchini bread! It’s my favorite zucchini recipe, probably. It’s easy just to throw together in a matter of minutes, y’all. You bake it in the oven and have a fresh slice right when it comes out, and don’t forget that slice of butter on top. Yum!
Today though, I added a little fall twist to zucchini bread by adding apples! Of course, you don’t have to wait until fall to enjoy this yummy bread!
I also replaced some of the oil in the “traditional recipe” with applesauce, and it is still just as moist. The result? Apple Zucchini Bread – one of the best autumn (or any time!!) treats ever!
You may think that apple plus zucchini is a weird mix, but it’s scrumptious! I can’t even explain it with any other words besides that. It’s so so good! And my kids’ review? They loved this, even though it’s full of fruits and veggies. In fact, it was great for a snack after school or even for breakfast, or even as French toast.
I hope you enjoy it as much as we did!
Apple Zucchini Bread: Ingredients & Equipment
For this Apple Zucchini Bread recipe, you will need …
Ingredients
- bread flour – you can also use all-purpose for this recipe. Flour lends any bread or baked goods its texture.
- baking powder, baking soda – instead of yeast, this quick bread uses baking powder and soda, which will “fluff” up the bread and give it a light airiness.
- eggs – in any baked recipe, eggs bind the ingredients together.
- sugar – for sweetness.
- vanilla and salt – these two ingredients bring out the flavors of everything else when included in a baked recipe, even if you’re not going for something salty or vanilla-flavored!
- cinnamon – for a dash of that DELICIOUS earthy flavor!!
- applesauce, squash, chopped apples – these provide your bread with the taste of fall! Just remember that chunks of the apples especially will remain after baking.
- oil – this is a moist bread, and oil helps it stay that way.
- nuts – optional, if you want more crunch in your bread. Use any you like!
Equipment
- bread loaf pans – this is all you’ll need to make tasty, tasty apple zucchini bread.
How to make Apple Zucchini Bread
First, prep your supplies. Preheat oven to 350F and grease 3 bread loaf pans.
Next, make your batter. Mix all ingredients together. Pour them into the bread pans.
Finally, bake and enjoy! Bake at 350F for 45 minutes to 1 hour. (The time may vary depending on your oven! Be sure to insert a toothpick in the center of the loaf to make sure the bread is done.)
Apple Zucchini Bread: FAQs
About 2-3 loaves, depending on how many loaf pans you use/need.
The prep time is 15 minutes, and the cooking time is about an hour.
I tend to find the most success with Honeycrisp, personally! Just remember to core, peel, and chop them.
Either one! I’ve used both and couldn’t really tell the difference both times.
Other recipes you may enjoy
Apple Zucchini Bread
Equipment
Ingredients
- 3 large eggs
- 2 cups granulated sugar
- ½ cup vegetable oil
- ½ cup apple sauce
- 4 cups fresh squash or 2 cups frozen
- 2 apples cored, peeled, and chopped (I used Honeycrisp)
- 2 teaspoon vanilla extract
- 3 cups + 3 tablespoons bread flour you can use all-purpose too
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup nuts optional
Instructions
- Preheat oven to 350; grease 3 bread loaf pans.
- Mix all ingredients together; pour into 2-3 bread pans, it will depend on the size of the pans you use.
- Bake for 45 minutes to 1 hour. Time may vary depending on your oven and pan size/ Be sure to insert a toothpick in the center of the loaf to make sure the bread is done.
Notes
- This recipe was originally contributed by Sandra from Dash of Sanity.
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
Originally published on October 10, 2014. Updated on April 6, 2023.
This looks incredibly moist and delicious….and I love that it's loaded with fruit and veggies!!
Looks awesome. I will try it 🙂
I love Zucchini Bread! Can't wait to try this version. Thanks!
This bread was outstanding! I went for the 1cup of vegetable oil and made 2 large loaves thus extending the baking time!
This was my first adventure into zucchini bread and I love it. Altered the seasoning a bit, used apple pie seasoning along with the cinnamon. My husband loved it . Great for breakfast or dessert.
Do you have to use half frozen zucchini or can it all be fresh?
It can be fresh!
i am confused, the recipe calls for 4 cups fresh / 2 cups frozen squash, not zucchini, so do you use Zucchini to replace squash
Some people use the terms zucchini and squash interchangeably. Zucchini is a type of squash. I hope that helps!
yes thank you, i have made it i add some pineapple too, My husband
loves ot
Yay! Thanks so much for your feedback, Betty!
How much pineapple Mrs. Claus?
Zucchini is one variety of squash. Most recipes say to squeeze the liguid out after grating. Frozen zucchini when thawed has a lot of liquid so therefirewon’t measure out to be as much. That is why it calls for more frozen.
I have made a lot of Zucchini Bread lately but this new recipe I found sounds amazing and I can’t hardly wait to try it. thanks so much for posting this and other wonderful recipes… be blessed…
AMAZING! Delicious and moist. I used self rising flour, an extra egg and butter instead of applesauce. I had to bake it about 15 minutes longer. Took a loaf to work….home run! They raved about it. Will definitely make again! Thanks!!
Love this delicious bread!!! Everyone loves it!! I bake it in 2 loaf pans and add 1 Tbs of cinnamon Instead of 1 1/2 tsp the recipe calls for….. otherwise I follow the recipe exactly!!!
I have made this bread twice, first time I didn’t squeeze out liquid from squash. I back for 1hr 15min. It came out really gummy,wet. This second time I drained the squash and then squeezed out as much liquid as I could, again I baked it for over an hr. It came out about as first one did, not as bad. Still a friend made and gave me some and hers was moist but lite and had more of a cake like texture. What am I doing or not doing. I went by receipe no alterations.
I am going to try this recipe because I have a bumper crop of zucchini. In reviewing it, I notice in the nutritional information that the calories are 2386 PER SERVING? What is a serving and how can I lower that number. I know I will try less sugar, replacing it with honey, or other non sugar sweetener. It may help to show the cups of apple diced in the recipe as I will replace that with pineapple. I will let you know how it turns out.
My guess is, that’s a whole loaf. I know my banana bread recipe lists 2,100 calories for the loaf. 🤷🏻♀️
Made it with yellow squash. It was absolutely delicious. Will definitely make it again!
Can the Zucchini bread be frozen?
Yes. Be sure it’s wrapped well.
Still confused on the amount of zucchini to use. Is it 4 cups fresh zucchini and 2 cups of frozen? Or 4 cups fresh or 2 cups frozen?
4 cups fresh or 2 cups frozen.
First time making zucchini bread. It was delicious and moist. I added 1 tsp. cloves as well as the cinnamon. Thanks for this recipe, sure was a hit with the whole family. Froze well also. thanks again
I made this but omitted apple sauce (didn’t have any) also used 1 cup sugar and 1 cup honey. It turned out so good I believe it’s the best I’ve ever made and my daughter agreed. I will make this again and again. Tks
Could you make muffins out of this?
I’m sure you could. You would need to adjust the baking time for muffins. If you try it, I would love to hear back!