Apple Zucchini Bread

posted by Andrea | 02/2/2011

I LOVE zucchini bread!

And if you’ve never had zucchini bread, let me assure you — it does NOT taste like zucchini! It basically tastes like cinnamon — and whatever other flavors you add to it.

So, you can image how delicious Apple Zucchini Bread tastes, since it’s basically Apple Cinnamon Bread…YUM!

I make different varieties of zucchini bread all year long, and I ALWAYS use zucchini from our garden! Yup, even in the middle of winter, I am able to use the zucchini we grew over the summer because I freeze it in 2 cup quantities like in the picture below. {Read more about the foods I freeze}

So when it’s time to make zucchini bread, zucchini brownies, or any other delicious zucchini recipe, I simply defrost one bag and I’m ready to go.

It really is THAT easy! Let me show you…


{print this recipe}

  • 4 eggs
  • 3/4 c. sugar
  • 3/4 c. brown sugar
  • 1/2 c. vegetable oil {or apple sauce}
  • 1 t. vanilla
  • 3 1/2 c. flour
  • 1 1/2 t. baking soda
  • 1/2 t. salt
  • 2 t. ground cinnamon
  • 2 c. shredded zucchini
  • 1 c. peeled, chopped granny smith apple

For the Topping: {this is optional}

  • 1/4 c. flour
  • 1/4 c. brown sugar
  • 1 t. cinnamon
  • 2 T. cold butter

Feel free to alter the spices and seasonings to fit your family’s taste buds! Sometimes I use nutmeg, allspice, cloves, apple pie spice, etc.  Also, when I substitute apple sauce for the oil, I usually add about 1 T. extra apple sauce to prevent the bread from drying out.


  • Preheat oven to 350 F
  • Grease and flour two 9″x5″ loaf pans
  • In a large bowl, combine eggs, sugars, oil, and vanilla
  • In a separate bowl, combine flour, baking soda, salt, and cinnamon.
  • Stir flour mixture into egg mixture
  • Fold in zucchini and apple and pour into prepared pans
  • Bake for 40 minutes
  • While the bread bake, combine first 3 ingredients for the topping
  • Cut in the cold butter until the mixture gets very crumbly
  • Pull the bread out of the oven after 40 minutes and add the crumble topping
  • Bake an additional 20 minutes or until the middle is set
  • Cool in pans for 10 minutes, then transfer to wire racks to cool completely

This is one of my all-time favorite breads and it’s so simple to make! Plus, is there anything better on a FREEZING cold winter day than to walk in the kitchen to the smell of deliciously warm Apple “Cinnamon” Bread with melted butter???

Ok, I’m off to the kitchen for a snack!

What is your favorite bread?


Filed under: Food

Leave a comment


  1. Sara


    Hi Andrea

    Thanks so much for the freezer chart, It will be handy, got lots of zucchini at
    market this weekend, no time to bake now. I am going to try your apple receipt
    sounds so delish!


    Andrea Reply:

    enjoy all your zucchini! we’re just finishing up a loaf of the apple zucchini bread!


  2. Mickey


    I’ve never had zucchini before, but I would like to try it. I saw you said to shred it but do you need to peel it like cucumbers first? I would like to try this bread recipe. Thanks


  3. michelle


    can you use any kind of apple?


  4. Scinia


    Hi Andrea,

    I love your recipes. Am not too fond of eggs in baked goods. Is it alright if i substitute flax seed for eggs in this apple-zucchini bread? Meanwhile, i shall try your zucchini brownie.



    Andrea Reply:

    Honestly, I don’t think Flax Seed would be a good substitute — it just doesn’t seem comparable to eggs in any way. however, you could always give it a try and see how they turn out!


  5. Nicole Church


    Hi Andrea,
    I thought this recipe sounded great when I first read it. I haven’t had the greatest apples this fall. I have just enough zucchini in my freezer to make it, but I’m wondering if my ‘not so crispy’ golden apples would be okay in this bread. I just don’t want to ruin it or waist my precious time! Have you ever baked with apples that weren’t very crispy or kind of old? Let me know…thanks!



    Andrea Reply:

    Yes Nicole,
    This would be a perfect recipe for less-than-stellar apples… they get mushy when baked anyway! Another idea if you have lots of apples would be to make applesauce. Just peal and core them, put them in a large pan with about a 1/8 – 1/4c. of water (just so they dont’ burn) and cook them about 20 minutes, or until very soft. Mash them up and add a little sugar or cinnamon as desired. YUM!!


  6. Rain


    I love zucchini bread too! I always make a bunch of it when the zukes go on sale at the market! It’s so moist and tender.


  7. Paw Print Pet Tags


    I’m going to try this recipe because hubby hates veggies and I bet he won’t even know they’re in there. This bread looks moist and delicious!


    Andrea Reply:

    It IS moist and delicious — and I guarantee your hubby will never taste the zucchini!


  8. Andrea


    I wish I had all that frozen zucchini! Looks delicious!