Go Back

Apple Zucchini Bread

Apple zucchini bread with visible apple bits and a cinnamon-sugar crackled top. This warmly spiced quick bread bakes up golden with a moist crumb and easy loaf-pan method.
Print Recipe Pin Recipe
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: 285
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
  • 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
  • 1 cast iron skillet

Method
 

Prep
  1. Preheat oven to 350°F and grease a 9x5 loaf pan, so the batter goes in immediately after mixing. Set out the pan and keep it ready for pouring.
  2. Whisk all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and allspice together in a mixing bowl until evenly combined. The dry mix should look uniformly speckled with spices.
Make the batter
  1. Beat brown sugar, eggs, vegetable oil, applesauce, and vanilla extract until smooth. Scrape down the sides if needed so no brown sugar streaks remain.
  2. Stir in grated squeezed zucchini and diced apple, distributing the fruit through the batter. Mix just until the zucchini and apples are coated.
  3. Fold the dry ingredients into the wet ingredients until just combined. Stop when you no longer see dry flour for a tender crumb.
Bake and cool
  1. Pour the batter into the loaf pan and sprinkle the cinnamon sugar topping over the top. Spread evenly so the crust crackles across the surface.
  2. Bake at 350°F for 55–65 minutes, until a toothpick comes out clean. The loaf should be deep golden and set in the center.
  3. Cool in the pan for 15 minutes before slicing. This rest helps the crumb firm up so the loaf slices cleanly.

Notes

To keep the loaf moist (not gummy), squeeze grated zucchini very dry before mixing. Store wrapped at room temperature for 2 days or refrigerate for up to 5 days; freeze sliced portions up to 2 months. For a lighter profile, you can swap half the vegetable oil for unsweetened applesauce and reduce total oil accordingly.