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Apple Zucchini Bread

Apple zucchini bread with a warmly spiced loaf and visible apple bits throughout a golden, tender crumb. Grated zucchini and diced apple bake into an easy quick bread topped with a cinnamon-sugar crackle.
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Prep Time 20 minutes
Cook Time 1 hour
cooling 15 minutes
Total Time 1 hour 35 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp allspice
Wet ingredients
  • 0.75 cup brown sugar packed
  • 2 eggs
  • 0.33 cup vegetable oil
  • 0.25 cup applesauce
  • 1 tsp vanilla extract
Fruit and vegetables
  • 1 cup zucchini grated and squeezed dry
  • 1 cup apple peeled and diced small
Topping
  • 2 tbsp sugar
  • 0.5 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan so it’s ready for batter.
  2. Set out a mixing setup and keep the pan nearby as you combine ingredients.
Mix the dry ingredients
  1. Whisk all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and allspice together until evenly blended and no streaks remain.
Mix the wet ingredients
  1. Beat brown sugar, eggs, vegetable oil, applesauce, and vanilla extract until smooth, thick, and well incorporated.
Fold in zucchini and apple
  1. Stir in grated zucchini (squeezed dry) and diced apple so the fruit is evenly distributed.
  2. Fold the dry ingredients into the wet mixture until just combined, stopping when no dry flour is visible.
Bake
  1. Pour the batter into the greased loaf pan and sprinkle the cinnamon-sugar topping over the top for a crackly surface.
  2. Bake at 350°F for 55–65 minutes until a toothpick comes out clean.
Cool and slice
  1. Cool the loaf for 15 minutes before slicing so the crumb sets and holds together.

Notes

Pro tip: squeeze the grated zucchini very dry before mixing—excess moisture can make the loaf dense. Store tightly wrapped at room temperature for up to 3 days or refrigerate up to 5 days; freeze slices for up to 2 months. For a dairy-free swap, keep this recipe as-is since it already has no dairy—just double-check any cinnamon-sugar topping add-ins you might use.