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Apple Zucchini Bread

Apple zucchini bread is a warmly spiced quick loaf with visible apple bits and tender, golden crumb. Grated-and-squeezed zucchini keeps it moist, while a cinnamon sugar crust crackles on top.
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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
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Flour and leaveners
  • 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
  • 0.333 cup vegetable oil
  • 0.25 cup applesauce
  • 1 tsp vanilla extract
  • 1 cup zucchini, grated and squeezed dry
  • 1 cup apple, peeled and diced small
Cinnamon sugar topping
  • 2 tbsp sugar
  • 0.5 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Prep the pan and oven
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan, so the batter releases easily after baking.
Mix the dry ingredients
  1. Whisk together all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and allspice until evenly combined and speckled.
Mix the wet ingredients
  1. Beat brown sugar, eggs, vegetable oil, applesauce, and vanilla extract until smooth and glossy.
Add zucchini and apples
  1. Stir in grated squeezed zucchini and diced apple until apple bits are distributed through the batter.
  2. Fold the dry ingredients into the wet mixture just until combined, stopping when no dry streaks remain.
Bake and cool
  1. Pour the batter into the loaf pan and sprinkle the cinnamon sugar topping over the top for a crackled surface.
  2. Bake at 350°F for 55–65 minutes, until a toothpick inserted in the center comes out clean.
  3. Cool the loaf for 15 minutes before slicing, so the golden crumb sets and the apple pieces hold together.

Notes

For the best texture, squeeze the grated zucchini very dry so the loaf bakes up with a tender, golden crumb instead of being gummy. Store covered in the refrigerator up to 4 days; cool completely first. Freeze slices for up to 2 months. For a dairy-free option, keep it as written (it’s already dairy-free); for a lower-sugar version, reduce the brown sugar by about 2–3 tbsp and expect a slightly softer crust.