This extra moist apple zucchini bread starts with fresh zucchini, then mixes in crisp apples and a warm blend of cinnamon, allspice, nutmeg, and ginger. It’s perfect for August or early September, when summer is in the air, but fall is just around the corner. Each slice blends fresh-from-the-garden flavor with the comforting warmth of autumn spices.
Moist, tender, and absolutely packed with warming spices, this apple zucchini bread is exactly what we all crave as we look ahead to the fall. I created this recipe by blending my apple cinnamon bread, harvest spice bread, and zucchini bread recipes. And after tasting, I couldn’t believe I hadn’t tried the combo sooner.
The combination is absolutely perfect.
Here’s Why You’ll Love This Apple Zucchini Bread:
- Extremely Simple: No mixer required and the batter comes together quickly
- No Shortage of Flavor: Brimming with spices, applesauce, and fresh apples
- Dairy-Free Recipe
- Versatile Breakfast, Snack, or Dessert: An anytime treat
- Deliciously Moist: Thanks to the zucchini, applesauce, and apples
- Freezer-Friendly: Bake a few loaves while zucchini is bountiful and freeze for later in the season
One reader, Bianca, commented: “Great flavors here, Sally! I think I found my new favorite zucchini bread. And that says a lot, because we love your original! ★★★★★“
One reader, Kiersten, commented: “Wow! This is the best zucchini bread I’ve ever made! The warm spices and apples make it next level. I didn’t change a thing and it was perfection. ★★★★★“
One reader, Patricia, commented: “I made this apple zucchini bread three times. It was a hit for everyone. My family and friends can’t get enough of it. I made more to freeze in slices and easily grab one anytime. This is a keeper for me. Thank you! ★★★★★“
5 Key Ingredients & How They Work
- Oil: Oil is remarkable for keeping baked goods moist. Melted butter or creamed butter simply won’t provide the same level of moisture. In this recipe, you can use vegetable oil, avocado oil, or melted coconut oil. Taste testers and I really liked the version with avocado oil.
- Sugar: Use both regular granulated sugar and brown sugar in this recipe. Sugar does so much more than sweeten the bread—it attracts and holds water, helping to ensure that the quick bread stays moist and tender days after baking.
- Spices: Cinnamon (with a bit extra for the apples), allspice, nutmeg, and ginger. If you love the spices in apple pie, this bread is for you. Buy them now so they are fresh for all of your fall baking coming up.
- Applesauce: This, along with the oil, keeps the bread moist. You can use sour cream, Greek yogurt, or mashed banana in its place if needed.
- Shredded Zucchini: Zucchini adds flavorless moisture. We’re talking pure moisture with zero savory vegetable flavor. It’s truly a magical ingredient in your baked goods, because you can’t taste it—even in the richest desserts like chocolate zucchini cake or this zucchini cake.
You also need other baking staples including flour, eggs, leaveners, etc.
Success Tip: Shredding Zucchini
Today’s bread comes together in just a few minutes with simple kitchen tools including a couple of bowls, a whisk, a spatula, and a 9×5-inch loaf pan. You also need a grater to shred the zucchini. If you’re looking for recommendations, I own and love this box grater because it’s easy to use, grates quickly, and has held up well with regular use.
It’s what I use when making zucchini fritters, carrot cake, and harvest spice bread, too.
- How much zucchini do I need? Zucchini can vary in size, but 1 medium zucchini is plenty for this recipe. You need 1 and 1/4 cups shredded, which is around 150g.
- Do I need to peel the zucchini first? You can if you’d like, but I never do. There’s no taste or texture variance either way, but you’ll definitely have more flecks of green throughout the loaf if you don’t peel it.
- Do I blot the shredded zucchini? No, you do not need to blot the zucchini dry before using in the batter. (You want that moisture here! Unlike when we make zucchini biscuits, where ridding some of that moisture is key.)
Best Apples to Use
Chop the apples into bite-size pieces. You’ll need a heaping cup of apples, which is around 125g. Feel free to go a little heavier on the apple chunks, too. 1 to 1 and a half apples is plenty, and I usually use 1 red Honeycrisp apple and 1/2 of a green Granny Smith apple. Feel free to use just red or just green. Other apples that are ideal for baking, especially in quick breads, include Fuji, Jazz, Jonagold, and Pink Lady.
See Best Apples for Baking for more suggestions.
Before adding to the batter, toss the apples in a Tablespoon of sugar mixed with a pinch of cinnamon. This is optional, but adds a kiss of extra flavor.
You can, but taste testers and I preferred the loaf with the chunks of apples, as it gave the bread more interesting texture. Think of the apples as an add-in, instead of blending them right into the batter. Plus, when you shred the apples, you can’t really toss the pieces in the cinnamon-sugar.
Apple Zucchini Bread Batter
For the batter, all you’re doing is whisking the dry and wet ingredients together separately, and then combining everything. Fold in the apples, and then pour and spread the batter into your loaf pan. That’s it!
For a little extra crunch, feel free to top with coarse sugar such as these coarse sugar sprinkles or Sugar In The Raw.
Just wait until you smell this spiced bread baking! I love it when it’s still slightly warm from the oven with butter spread on top. It’s also outstanding on day 2, after the flavors have settled and mingled together.
Can I Make Muffins?
Yes! You can use this batter to make apple zucchini muffins. Detailed instructions are in the Notes below. This makes enough batter to yield 16 muffins.
One reader, Samantha, commented: “I went the muffin route. Easily one of my new favorite recipes. It’s so moist and the spices really hit the spot… I think I’ll make another batch or two and freeze so I can have more later in the year! ★★★★★“
Apple Zucchini Bread
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 3 hours
- Yield: 1 loaf
- Category: Bread
- Method: Baking
- Cuisine: American
Description
This extra moist apple zucchini bread starts with fresh zucchini, then mixes in crisp apples and a warm blend of cinnamon, allspice, nutmeg, and ginger. See recipe Note about turning the batter into muffins. Coarse sugar on top is optional.
Ingredients
- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)*
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon, plus 1/8 teaspoon for apples
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 cup (120ml) vegetable oil or avocado oil (or melted coconut oil)
- 1/2 cup (120g) unsweetened applesauce, at room temperature*
- 1/2 cup (100g) granulated sugar, plus 1 Tbsp for apples
- 1/3 cup (67g) packed light or dark brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 and 1/4 cups (150g) shredded zucchini (no need to blot)
- 1 heaping cup (125g) peeled and chopped apple*
- optional: coarse sparkling sugar, for topping
Instructions
- Preheat oven to 350°F (177°C). Grease a 9×5-inch loaf pan with nonstick spray. Set aside.
- In a large bowl, whisk the flour, baking powder, baking soda, salt, 1 and 1/2 teaspoons cinnamon, the allspice, ginger, and nutmeg together. Set aside.
- In a medium bowl, whisk the oil, applesauce, 1/2 cup (100g) granulated sugar, the brown sugar, eggs, and vanilla together until combined. Pour the wet ingredients into the dry ingredients. Add the zucchini.
- Gently stir or whisk until *just* combined; do not overmix. Toss the apples with the 1 Tablespoon of sugar and 1/8 teaspoon of cinnamon. With a silicone spatula, fold the apples into the batter. Batter is slightly thick.
- Spread the batter evenly into the prepared loaf pan. Bake for 55–65 minutes. After 30 minutes, loosely cover the pan with aluminum foil to prevent the top from over-browning. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs.
- Remove the bread from the oven and set the pan on a cooling rack. Cool in the pan for 1 hour, then remove the bread from the pan and place it directly on the cooling rack. You can slice the bread at this point, but it will still be warm in the center and may not slice neatly. For neat slices, allow the bread to cool completely before slicing.
- Cover and store bread at room temperature for 5 days or in the refrigerator for up to 1 week.
Notes
- Freezing Instructions: Freeze baked & cooled loaf, tightly wrapped, for up to 3 months. Thaw overnight in the refrigerator. If desired, bring to room temperature before serving. To learn more details about how to freeze quick breads, see my post called Make-Ahead Baking.
- Special Tools (affiliate links): 9×5-inch Loaf Pan or this 9×5-inch Loaf Pan | Glass Mixing Bowls | Whisk | Box Grater | Cooling Rack
- Apple Zucchini Muffins: Grease a 12-count muffin pan or line with liners. Grease or line 4 cups in a second muffin pan; this recipe yields about 16 muffins. Prepare batter as directed in steps 2, 3, and 4. Spoon the batter evenly into each liner, filling each all the way to the top. Sprinkle the tops with coarse sugar. Bake the muffins for 5 minutes at 425°F (218°C); then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16–18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21–23 minutes. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a cooling rack to continue cooling.
- Can I Use Whole Wheat Flour? Yes, you can replace the all-purpose flour with whole wheat flour with no other changes needed. The loaf will be dense. Or you can use half all-purpose and half whole wheat flour, for a less dense version.
- What Can I Use Instead of Applesauce? You can use sour cream, Greek yogurt, or mashed banana in its place if needed.
- Apples: I say 1 “heaping” cup because this amount does not need to be terribly accurate. Anything from 1 cup to 1 and 1/4 cups works. I usually use 1 red Honeycrisp apple and 1/2 of a green Granny Smith apple. Feel free to use just red or just green. Other apples that are ideal for baking, especially in quick breads, include Fuji, Jazz, Jonagold, and Pink Lady. See Best Apples for Baking for more suggestions.
- Tossing Apples in Cinnamon & Sugar: As instructed in step 4, toss the apples in a Tablespoon of sugar mixed with a pinch of cinnamon. This is optional, but adds a kiss of extra flavor.
- Can I Shred the Apples with the Box Grater? You can, but taste testers and I preferred the loaf with the chunks of apples, as it gave the bread more interesting texture. Think of the apples as an add-in, instead of blending them right into the batter.
Reader Comments and Reviews
Family loved it as muffins. Great balance of flavors and super moist.
With some shredded zucchini and 2 apples left over from another recipe, this fit the bill. I made the muffins – using large parchment tulip liners, this recipe made 9. Timing and oven temperature were same as listed in notes for muffins. Delicious!
I can’t rave enough about this recipe….I’ve made it twice in two weeks! Personally, I do not like allspice and nutmeg so I omitted both and replaced them with cinnamon instead. It would be the perfect hostess gift, or fall baking item to bring anywhere! 1000% recommend!
Recipe is perfect exactly as it is! My oven runs cool so I had to go 10 minutes longer but OMG it was sooo good! Thank you for sharing this amazing recipe!
Trying this recipe, it smells so good in the kitchen right now! I did not have applesauce so I used greek yogurt instead. Also added cranberries and walnuts. The amount of dough seemed like too much for one loaf pan (I make quick breads often) so I filled the pan like I normally do and divided the rest between 3 muffins cups and baked those for about 16-17 minutes. Just taste tested one of the muffins, which turned out just perfect, and it tastes so good! I think it’ll be be even better when it cools down some. Next time I’ll use a banana instead of applesauce/yogurt.
Can raisins and/or nuts be added to this recipe?
Hi Victoria, you can add up to 1 cup of chopped nuts and raisins. Let us know how it goes!
I used 1/2 cup each of raisins and pecans. It was moist and delicious. Thank you for your quick response!
Hello,
Is it possible to bake this loaf in an 8.4×4.4in loaf pan instead of 9x5in if that’s all I have? If so, please let me know if I should edit the bake time. Also, for quicker cooling and cleaner cutting, do you have any recommendations (i.e., freeze or refrigerate after baking, is a plastic knife better, etc.)?
Thank you!
Hi Hannah! An 8×4-inch loaf pan will be a bit too small, but you can fill your pan about half way and then use the leftover batter for a few muffins on the side. We’re unsure of the exact bake time, but keep a close eye on it and use a toothpick to test for doneness. It’s best to let the loaf cool evenly at room temperature. A shard serrated knife typically works best for clean cuts. Enjoy!
Hi! Hoping for some feedback. I made this loaf and followed directions exactly. I was very excited for this loaf, as I love all Sally’s recipes and abide by them. The loaf was extremely “wet.” It was super heavy with moisture. It couldn’t be eaten. Is this because I did not blot the zucchini? I know the recipe said it wasn’t required but I’m wondering if this caused the heavy moisture problem. I can’t emphasize how wet and moisture-heavy it was. Please help! Would love to retry.
Hi Megan, did the zucchini seem overly wet? We don’t blot the zucchini here because we want some of that moisture, but if it seems excessively wet, you can definitely blot a bit of the moisture out before using. It sounds like that could have caused the texture issues in your loaf. Thank you for giving it a try, and let us know if we can help troubleshoot further before your next loaf!
Just baked this recipe. Can’t wait for them to cool enough to try
This is one of the best recipes I’ve ever made, sweeter (in a good way than I thought) I was going to add caramel chips but it’s perfect as written
When do you sprinkle on the turbinado sugar?
Hi Emily, in step 3. Right before you bake them.
Made this Apple Zucchini Bread twice last week. Definitely another winner! The second batch I added some raisins and pecans. Both loaves were outstanding.
I’ve been a loyal Sally follower for years. Can’t wait until my cookbook arrives!!!!
I made this apple zucchini bread 3 times. It was a hit for everyone. My family and friends can’t get enough of it. I made more to freeze in slices and easily grab one anytime. This is a keeper for me. Thank you!
Another great recipe from Sally!! This bread was really moist and flavorful! I loved the spices in this bread and the smell was amazing. Perfect with my morning coffee or as a snack anytime!
I would give this 10 stars if I could! I bake various quick breads during the week, freeze them and take them to church on Sunday. This was a new recipe for me and I’m always just a little nervous bc I’m not sure how each loaf/recipe will freeze/thaw until I’m used to it.
After partially thawing it on Saturday, slicing it then adding a cream cheese glaze to the top of the slices while stacked in the container, it seemed a little wet on the thawed areas and bottom while it was still semi frozen. Yet when I took it out of the refrigerator Sunday morning, it was perfect! Super moist and the spice was perfect! I did change the spice a tiny bit bc I did not have much nutmeg so I used a teaspoon of apple pie spice instead and the called-for ginger. I like a little more spice than less and that is what this yielded. Other than that, I followed the recipe exactly.
I also typically have slightly sunken centers (or straight across) bc I’m opening the door a couple times since I take them out while the toothpick is a little gummy. I’m OCD about overbaking them, and the sunken works fine bc they are sliced then cut down the middle the long way.
Anyway, this recipe was AMAZING!! The ppl at church were so blessed by this recipe and I was so proud to have made it! You are a rock star Sally! Thank you so much❣️❣️
Thank you for giving this recipe a try, Lucinda! We’re so glad it was a hit for you.
I made this recipe using carrots I had instead of zucchini. The flavors are incredible. A nice moist cake with a beautiful crumb. The surprise little pieces of apple are delicious. The spices are incredible.
Sounds like these are just the perfect muffins for a zucchini abundant September, morning gathering at our senior center. Mini muffins would be a better choice than full sized. What adjustments would I need to make in baking temperature and time?
Thank you for making it possible for me to elevate my baking skills and outcomes. You provide more than recipes, it’s a full on tutorial and chemistry lesson. Much appreciation!
Hi Susan! For mini muffins bake at 350°F (whole time) for 12–14 minutes. Happy baking!
Good morning, would using melted butter work well in thus recipe ir does ut need an oil?
Hi Julie, oil is best for a super moist loaf. Tastes great with a smear of butter, though!
I have this bread in my oven now and wow, it smells great. I absolutely love fall spices so can’t wait to try this. I have your baking pan measurements printed out to always keep handy. Looking at your chart, would this recipe make 2 six inch round cakes? The one in the oven is in a 9×5 loaf pan. I love using your 6in. cake recipes and went out to buy two of them so I have tried several. Thank you for sharing such tasty, delicious recipes.
Hi Ilene, 2 6-inch cake pans should be just right. Fill your pans half way and use any leftover batter for a muffin or two on the side. We hope you enjoy the bread!
Omg I just made these this morning and the are delicious and so moist. Thank you this is a keeper
Wow! This is the best zucchini bread I’ve ever made! The warm spices and apples make it next level. I didn’t change a thing and it was perfection.
Hi Sally!
What about a GF version?
Btw, can’t wait for your cookbook in a few weeks!! 🙂
Hi Kat! We haven’t tested this recipe with gluten free flours, but some readers have reported success using 1:1 flour substitutes (like Cup4Cup). If you try it, let us know how it goes!
I sure will! Thank you!!
This looks like a great recipe for either the loaf or muffins,
I’m just wondering if you have a sugar substitute that would work in this recipie?
Thanks
Hi Maria, we aren’t experts are baking with sugar substitutes but let us know if you try anything!
Absolutely delicious!
This recipe is amazing! So delicious and perfectly light and moist. I brought it into work and someone actually told me it was their favorite thing they’d ever eaten in their life. Thanks, Sally!
I made these as muffins. The recipe amount was perfect. It made 16 reasonable sized muffins. No mixer necessary. Love that! They were moist and delicious. The turbinado sugar I put on the top didn’t really stay crunchy but if I toasted the muffin the edges got crisp and it was really delicious. I didn’t serve them right away. The sugar probably would have been crunchy if I did. They held up well after even a couple of days. I froze some. I will be interested to see how those are. I will definitely be making these again.
This is the best quick bread I’ve ever made!! I’ll be making little loaves for friends this Thanksgiving. The bread was moist and full of flavor.
Made today! So quick, easy, and tasty. I’ll definitely be making again this fall. Thinking about adding a touch of molasses to deepen the spiced flavor, but it’s delicious as-is!
This recipe (minus the apples) is very close to one that I grew up with. Like many children, I didn’t like eating my veggies, so my grandmother came up with creative ways to incorporate them into my snacks; muffins, cookies, cupcakes, bread, etc. She passed those treasured recipes down to me, and I made them for my children and now my grandchildren.
The addition of the apples elevates the recipe even further and I can’t wait to share it with my children. Thank you so much!
I made this recipes, just with pears instead of apples and it is super!
Hi, Sally
Thanks for the basic zucchini bread. I hadn’t baked breads for a long time. This basic zuch recipe gave me good refresher course for the large zuch I found in my garden. Using 1/2 of the zuch and your recipe I managed to make up a tasty loaf. Liked your idea of leaving the skin on the zuch for color.
The description below isn’t useful to readers–just reporting appreciatively to you.
Didn’t have a good grater so I used the grater mode on my blender. Had to chop zuch up into small chunks so the grated zuch could be used with your recipe. This was time consuming, having to clean the blender a number of times The grated result was probably a bit more moist than expected. I let it drain, collecting the juice for a 1/2 cup of healthy juice! The loaf was tasty.