About This Recipe
You know those mornings when the air feels just a little crisp, and you’re wrapped in your favorite sweater with a warm drink in hand? That’s exactly the vibe that inspired this Apple Zucchini Bread Recipe. I first made it on a whim when I had one lonely zucchini in the fridge and a few apples that were starting to soften. I didn’t want them to go to waste—so I shredded, mixed, and baked… and oh my goodness, the house smelled like cinnamon heaven!
Since then, this recipe has become a comfort food staple in our kitchen, especially when fall rolls in or we just need a quick, cozy bake that’s packed with flavor and sneaky veggies.
Since then, this recipe has become a comfort food staple in our kitchen, especially when fall rolls in or we just need a quick, cozy bake that’s packed with flavor and sneaky veggies.
Baking Tools for Apple Zucchini Bread
To make this cozy Apple Zucchini Bread Recipe, you’ll need large mixing bowls, a box grater, and a loaf pan for that perfect bake. I’ve added links to my favorite tools—affordable and super reliable. Parchment paper is a bonus for easy cleanup and a smooth loaf release!
Ingredients
1 ½ cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 tsp ground cinnamon
¼ tsp ground nutmeg
2 large eggs
½ cup vegetable oil
½ cup brown sugar
¼ cup granulated sugar
1 tsp vanilla extract
1 cup grated zucchini (squeezed dry)
1 cup grated apple (any variety)
½ cup chopped walnuts (optional)
Instructions
Step 1
Preheat oven to 350°F (175°C). Grease a 9x5” loaf pan or line with parchment.
Step 2
Using a box grater, grate the zucchini and apple. Place grated zucchini in a clean kitchen towel or paper towels and squeeze out excess moisture. Set both aside.
Step 3
In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Step 4
In another bowl, whisk eggs, oil, both sugars, and vanilla until smooth and creamy.
Step 5
Stir wet mixture into the dry ingredients just until combined. Gently fold in the zucchini, apple, and walnuts (if using). Don’t overmix.
Step 6
Pour the batter into the loaf pan. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too fast, cover loosely with foil.
Step 7
Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!
Nutrition Information
Calories
245
Saturated Fat
2.5g
Carbs
35g
Sugars
15g
Protein
4g
Sodium
220mg
Fiber
2g
Secret Tips
Don’t peel the zucchini or apple—the skins add texture and nutrients.
Squeeze out excess moisture from zucchini after grating to avoid a soggy loaf.
Mix gently—overmixing can make it tough.
Let it cool completely before slicing for best results (I know, the wait is hard!).
Squeeze out excess moisture from zucchini after grating to avoid a soggy loaf.
Mix gently—overmixing can make it tough.
Let it cool completely before slicing for best results (I know, the wait is hard!).
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