Apple Zucchini Quick Bread

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!

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.

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.

Ingredients

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

1. Step One: Whisk together the eggs, sugars, applesauce, and vanilla extract. Then, in a separate large mixing bowl, whisk together the dry ingredients.

2. Step Two: Pour the dry ingredients into the wet ingredients and stir until just combined.
   
3. 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.

4. 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.
   
5. 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!

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.

FAQs

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

Pumpkin Cream Cheese Bread

Chocolate Chip Zucchini Bread

Whole Wheat Pumpkin Bread

Cinnamon Apple Cider Bread

Click here to view my entire collection of Bread & Muffins.

4.47 from 15 votes

Apple Zucchini Quick Bread

Created by Melissa Williams | Persnickety Plates

Servings: 2 loaves

Prep Time: 15 minutes mins

Cook Time: 1 hour hr

Total Time: 1 hour hr 15 minutes mins

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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!

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Ingredients

 

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For the Bread

• ▢ 4 large eggs
• ▢ 1 cup granulated white sugar
• ▢ 1 cup brown sugar
• ▢ ½ cup unsweetened applesauce or vegetable oil
• ▢ 1 tsp vanilla extract
• ▢ 3 ½ cups all purpose white flour
• ▢ 1 ½ teaspoon baking soda
• ▢ ½ teaspoon salt
• ▢ 2 teaspoon cinnamon
• ▢ 2 cups shredded zucchini
• ▢ 1 cup diced apple Granny Smith or Galas work well

For the Topping

• ▢ 4 Tablespoons butter at room temp
• ▢ 4 Tablespoons granulated white sugar
• ▢ 2 teaspoons cinnamon

Instructions

• Preheat the oven to 325°F and spray two 9×5 loaf pans with non-stick spray and set aside.

To Make the Bread

• To a large mixing bowl, whisk together the eggs, sugars, applesauce, and vanilla.
• To another large mixing bowl, whisk together the flour, baking soda, salt, and cinnamon.
• Pour the dry mixture into the wet mixture and stir with a wooden spoon until just combined.
• Fold in the shredded zucchini and diced apples until evenly distributed.
• Pour the batter evenly between the two prepared loaf pans.

To Make the Topping

• To a small bowl, add the softened butter, sugar, and cinnamon. Mix together with a fork.
• Sprinkle over the top of the batter in the loaf pans.
• Bake for 1 hour or until golden brown and set. A toothpick inserted into the center of a loaf should come out clean.
• Let cool in the pans for a few minutes before flipping out & slicing.

Notes

2 cups shredded zucchini should be 1-2 zucchinis, depending on how large your zucchini are.

1 cup diced apple should be about 1 apple, again depending on apple size. If you prefer less texture, you can grate the apple as well. Granny Smith or Gala work well for baking.

Using applesauce with result in a denser bread – using vegetable oil with produce a lighter bread.

Store loaves covered at room temperature for 4-5 days.

If you’d like to freeze it, wrap the loaves tightly in plastic wrap or foil, place in a freezer bag, and keep frozen for up to 3 months.

⭐️ Final Step! Please let me know how you liked this recipe by leaving a review and rating below. Your feedback supports my small business and allows me to continue providing free, high quality recipes.

Nutrition

Serving: 1g | Calories: 1836kcal | Carbohydrates: 397g | Protein: 37g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 372mg | Sodium: 1716mg | Potassium: 954mg | Fiber: 11g | Sugar: 223g | Vitamin A: 822IU | Vitamin C: 26mg | Calcium: 226mg | Iron: 13mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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