Apple zucchini quick bread is full of moist zucchini, chunks of apples, and crusted with a cinnamon sugar topping. The perfect fall bread that whips up so quickly!
Apple Zucchini Quick Bread
You know I love quick bread – I have apple cinnamon swirl bread, cinnamon bread, and oatmeal quick bread. Now I’m taking two of my favorite flavors – apple and zucchini – and marrying them in this super fast bread!
I made Apple Cinnamon Zucchini Muffins years ago and they’ve been popular ever since. In this recipe, I’ve used the same flavors but turned it into a quick bread using diced apples instead of shredded apples for a chunkier texture and more apple flavor.
Apple zucchini bread is perfectly moist thanks to the zucchini and applesauce with a deliciously sweet and caramelized flavor because of the brown sugar, white sugar, and vanilla.
The cinnamon brings a little warmth to the entire loaf and that sweet and crunchy crumb topping just brings it over the top!
What is Quick Bread?
Quick bread is any bread that is leavened with leavening agents (baking soda/powder) instead of yeast. Examples include banana bread, beer bread, and even pancakes.
Why you’ll love Apple Zucchini Bread
Quick and Easy – A quick bread recipe requires no yeast, so it’s simple to make and ready to eat in just over 1 hour.
Showcases both apples and zucchini – If you’re looking for ways to use up extra apples or to show off your zucchini haul this summer, a quick and easy apple zucchini bread is a great way to do that. Both flavors together are an awesome combination.
Cost-effective – Nevermind overpaying for a slice at your local coffee shop. A slice from your very own homemade loaf is so much better!
Freezer friendly – It makes two loaves so you can freeze one for later. Better yet, give one to a friend!
Versatile – Serve it for breakfast, snack, or dessert, and enjoy leftovers for days, if you’re lucky enough to have some.
Equipment you’ll need
- Mixing Bowls – I love the large mixing bowls with grips on the bottom so they don’t slide around.
- Box Grater – For grating the zucchini. I actually prefer the mini one & think it’s easier to work with.
- Veggie Chopper – I use this thing for EVERYTHING lately, including dicing the apples for this bread.
- Loaf Pans – As you can see I have a variety of glass and non-stick pans. I don’t prefer one over the other.
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
To make the bread you’ll need:
- Eggs – Four large eggs to help bind the bread together. Eggs also help to keep the bread moist.
- Granulated Sugar & Brown Sugar – Both add sweetness but brown sugar also adds another layer of flavor with that caramelized molasses taste.
- Applesauce – Make sure you opt for unsweetened applesauce, otherwise the bread may end up too sweet. I do have a wonderful slow cooker cinnamon applesauce you could try.
- Vanilla – I know it’s pricey, but pick a good quality pure vanilla extract instead of an imitation for the best flavor. I buy mine in bulk from Sam’s Club or Costco.
- Flour – I’ve only tested this recipe with all-purpose white flour. I find it ends up with the perfect texture but it’s important to measure it correctly.
- Baking Soda – Leavening agent for the rise. Important since there’s no yeast in this recipe.
- Salt – For the balance of flavors.
- Cinnamon – Again, try to pick high-quality cinnamon. Ceylon is my preferred.
- Zucchini – You’ll need 2 cups of shredded zucchini. Zucchini vary greatly in size, but for me, this was 1.5 zucchini. Use a box grater or food processor to shred your zucchini quickly.
- Apple – I used a tart Granny Smith apple to balance the sweetness of the bread. 1 cup of diced apple was 1 large apple for me.
To make the topping you’ll need:
- Butter – Softened to room temperature. I use salted, but the choice is yours.
- Sugar – Granulated white sugar.
- Cinnamon – Again, opt for good quality.
How to make Apple Zucchini Bread
- Step One: Whisk together the eggs, sugars, applesauce, and vanilla extract. Then, in a separate large mixing bowl, whisk together the dry ingredients.
- Step Two: Pour the dry ingredients into the wet ingredients and stir until just combined.
- Step Three: Fold in the shredded zucchini and diced apple. Pour evenly into two 9×5 loaf pans that have been sprayed with non-stick spray.
- Step Four: In a small bowl, with a fork, mix together the softened butter, cinnamon, and sugar to make the topping. Once combined, drop it onto the batter in the prepared pans.
- Step Five: Bake at 325° F for one hour or until golden and a toothpick inserted into the center comes out clean. Let cool for a few minutes before flipping out of the pan and slicing.
What to serve with Apple Zucchini Quick Bread
This depends on when you eat it!
For breakfast, it is great with a slathering of butter or your favorite nut butter and a cup of coffee or tea. You could also have it with these adorable bird’s nest egg cups and a glass of orange juice.
As a snack, have it with a dollop of yogurt and fresh fruit. I’ve even had it with a handful of squash chips, which I have made with leftover zucchini.
When it comes to dessert, I’d say a scoop of ice cream is always welcome!
Tips & Suggestions 🍎
- Applesauce instead of oil makes it lighter in calories, but vegetable oil makes it lighter in texture. Use whichever one you prefer.
- No need to squeeze zucchini before folding it into the batter. In this case, we want that excess moisture.
- Add nuts or raisins to the batter for added texture. Walnuts or pecans are always a great choice.
- Up the warming spices with nutmeg or allspice. You can even use an apple pie spice blend if you have some.
- Lessen the amount of sugar by swapping the brown sugar for maple syrup, honey, or monk fruit extract. You can omit the topping as well.
- Try gluten-free flour like almond flour or oat flour and let me know how that works out.
- For easy slicing, use a serrated bread knife, just as you would any other loaf.
How to store and reheat leftover Apple Zucchini Bread
How to store it
This bread will keep, covered at room temperature on the counter for 4-5 days…if it lasts that long!
Can I freeze it?
This bread freezes well. Wrap the loaves tightly in either plastic wrap or foil, then place them into a freezer bag. The loaves will keep in the freezer for up to 3 months. When ready to eat, move to the counter to defrost.
How to reheat apple zucchini quick bread
After the first day, I recommend sticking each slice into the microwave for a few seconds to warm it up a bit, then top it with butter.
This apple zucchini bread can also be eaten at room temperature.
Which apples are best to bake with?
Since you’re dicing the apples for this zucchini apple bread, you’ll want an apple that is firm enough to keep its shape while baking and not overly sweet. Some good options are Granny Smith, Fuji, Gala, and Pink Lady.
Do I need to peel the zucchini before grating it?
Nope, you don’t need to peel zucchini when making zucchini bread or other baked goods. The skin is soft and melts into the bread. You might see small green flecks, but the zucchini skin and its flavor will mostly disappear.
How many does it serve?
This recipe makes two 9×5 loaves of bread. Depending on how generously you slice it, it should serve 12-16 per loaf. I recommend slicing with a serrated knife.
Need more quick bread recipes? Try these:
Chocolate Marble Zucchini Bread
Click here to view my entire collection of Bread & Muffins.
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Katja Beh-Forrest says
Such a great recipe! I made it into muffins (makes about 24) so I grated my apple as well for texture reasons, but SO moist and delicious. These would make a great breakfast on the go, or snack for the kids. Yum.
Melissa Williams says
Thanks! I love that you turned it into muffins 🙂
Jennie B K says
Easy, delicious, and the kids loved it! They had a piece after dinner, tonight, and asked for a second. They’re already contemplating toppings for their piece with breakfast.
Melissa Williams says
Yay 🙂 love hearing that! My kids love it, too.
I followed this to the letter, but after 1 hour and 40 minutes baking, I’m not sure what to do. The outsides are done and darkened; the insides are like pudding. I’m and experienced baker with a calibrated oven, so I don’t understand what went wrong. The knife/toothpick came out clean from the center, but it just isn’t setting. It does taste good, but this isn’t something I’d share with others, and now I have two big loaves of it.
Melissa Williams says
I’m sorry, I’m not sure what to offer here. I’ve made it many times without issue so I’m not sure what went wrong.