Name: Zucchini Apple Bread
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Ingredients: 2 medium Granny Smith apples, peeled, cored, and diced; ¼ cup (50 g) light brown sugar, packed; 1 tablespoon unsalted butter, melted; 1 teaspoon ground cinnamon; 2 cups (250 g) all-purpose flour; 2 large eggs, room temperature; 1 cup (220 g) light brown sugar, packed; ½ cup (100 g) granulated sugar; ¾ cup (164 g) vegetable oil; 1 teaspoon vanilla extract; 1 teaspoon kosher salt; ¾ teaspoon baking powder; ¾ teaspoon baking soda; 2 cups grated zucchini, gently pressed to remove excess moisture; ¾ cup (94 g) all-purpose flour; ⅓ cup (42 g) confectioners’ sugar; ½ cup (1 stick / 113 g) unsalted butter, cold, cubed

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If you’re looking for a cozy treat that’s bursting with flavor, this Zucchini Apple Bread is just what you need. Moist, tender, and topped with a buttery crumble, it’s a recipe that balances the natural sweetness of apples with the earthy freshness of zucchini. Perfect for breakfast, a snack, or even dessert, this bread is comforting in every bite.

It’s the kind of recipe that feels like a warm hug from the oven—soft, spiced, and full of homemade goodness. With a touch of cinnamon, a hint of vanilla, and that irresistible crumble topping, you’ll want to bake this again and again.

Why You’ll Love This Recipe

This bread is more than just a quick loaf—it’s a celebration of fall flavors with a fresh twist. Here’s why it deserves a spot in your kitchen:

Super Moist & Flavorful: Thanks to grated zucchini and diced apples, the texture is tender and moist without being heavy.
Perfectly Spiced: A touch of cinnamon brings cozy warmth to every bite.
Crumble Topping: The buttery, sweet topping adds a delicious crunch.
Versatile Treat: Enjoy it for breakfast, a snack, or as a sweet ending to dinner.
Easy to Make: Simple steps and pantry staples make this bread doable for any home baker.

Prep & Cooking Time

This recipe is straightforward and rewarding, with just a little prep for maximum payoff.

Preparation Time: 15 minutes
Cooking Time: 65–75 minutes
Total Time: About 1 hour 30 minutes

Ingredients

Here’s what you’ll need to make this moist and delicious loaf:

2 medium Granny Smith apples, peeled, cored, and diced
¼ cup (50 g) light brown sugar, packed
1 tablespoon unsalted butter, melted
1 teaspoon ground cinnamon
2 cups (250 g) all-purpose flour
2 large eggs, room temperature
1 cup (220 g) light brown sugar, packed
½ cup (100 g) granulated sugar
¾ cup (164 g) vegetable oil
1 teaspoon vanilla extract
1 teaspoon kosher salt
¾ teaspoon baking powder
¾ teaspoon baking soda
2 cups grated zucchini, gently pressed to remove excess moisture
¾ cup (94 g) all-purpose flour (for topping)
⅓ cup (42 g) confectioners’ sugar (for topping)
½ cup (113 g) unsalted butter, cold, cubed (for topping)

Step-by-Step

Instructions

Apple Mixture: In a medium bowl, toss together the diced apples, melted butter, brown sugar, and cinnamon. Set aside.
Preheat the Oven: Heat oven to 350°F (175°C). Grease or spray a 9×5-inch loaf pan with nonstick spray.
Prepare the Batter: In a large bowl, whisk together the flour, eggs, both sugars, oil, vanilla, salt, baking powder, and baking soda. The batter will be thick.
Add Apples & Zucchini: Stir in the apple mixture and grated zucchini until well combined.
Pour Batter: Transfer into the prepared loaf pan.
Make the Crumble Topping: In a small bowl, combine flour and confectioners’ sugar. Add cold butter cubes and work them in with your hands or a fork until pea-sized crumbs form.
Bake: Sprinkle crumble over the batter and bake for 65–75 minutes, or until a toothpick inserted in the center comes out mostly clean. If the top browns too quickly, tent with foil for the last 10–15 minutes.
Cool & Serve: Let the bread cool slightly before slicing and serving warm or at room temperature.

How to Serve

This zucchini apple bread is versatile and works beautifully in many settings:

Breakfast Treat: Pair it with coffee or tea for a cozy start to the day.
Afternoon Snack: Serve with a dollop of cream cheese or butter.
Dessert: Add a drizzle of caramel sauce or a scoop of vanilla ice cream.
Gift Idea: Wrap in parchment and ribbon—it makes a perfect homemade gift.

Tips & Variations

There are so many ways to adapt this recipe depending on your taste, diet, and occasion. Here are some detailed ideas to make it truly yours:

Nut Lovers’ Version: Add ½ to 1 cup of chopped walnuts, pecans, or almonds to the batter for crunch and richness. Toast the nuts beforehand for extra flavor.
Spice It Up: Cinnamon works beautifully, but adding a pinch of nutmeg, cardamom, or ground ginger can make the bread feel even more autumnal. A pumpkin spice mix would also fit perfectly.
Apple Choices: Granny Smith apples give a tart balance, but you can use Honeycrisp or Fuji apples if you prefer a sweeter loaf. Mixing apple varieties can also add depth.
Healthier Substitutions: Replace half the oil with unsweetened applesauce for a lighter version, or swap some of the flour for whole wheat flour for extra fiber.
Gluten-Free Option: Use a gluten-free all-purpose flour blend (with xanthan gum included) to make this bread accessible to everyone.
Crumble Upgrades: Add rolled oats, chopped nuts, or shredded coconut to the crumble topping for extra texture.
Mini Loaves or Muffins: Instead of one large loaf, divide the batter into muffin tins or mini loaf pans. Muffins will bake faster (about 20–25 minutes). Perfect for snacks or lunchboxes.
Frosted Finish: Drizzle the cooled loaf with a simple glaze made from powdered sugar and milk for a bakery-style finish.
Cheesecake Swirl: For a decadent twist, swirl sweetened cream cheese into the batter before baking.
Add Dried Fruit: Raisins, dried cranberries, or chopped dates pair beautifully with the apples and zucchini.

FAQ

Can I make this bread ahead of time?
Yes! Zucchini apple bread actually tastes better the next day as the flavors meld together. Wrap it tightly and store at room temperature for up to 2 days or refrigerate for up to 5 days.

Do I need to peel the zucchini?
No, peeling isn’t necessary. The zucchini skin is thin and melts into the bread as it bakes. Just wash well and grate.

How do I keep the bread from being soggy?
Make sure to gently press the grated zucchini with a clean towel or paper towel to remove excess moisture. This ensures a tender but not soggy loaf.

Can I freeze zucchini apple bread?
Absolutely! Wrap cooled slices or the whole loaf in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge or on the counter before serving.

Why is my bread browning too fast?
Every oven is different. If the top is browning before the center is fully cooked, tent the loaf with aluminum foil during the last 15 minutes of baking.

Can I use other oils or butter instead of vegetable oil?
Yes, you can substitute melted coconut oil or canola oil. Butter works too, but it will make the bread slightly denser.

Is this bread very sweet?
It’s moderately sweet. The brown sugar adds richness, the apples bring natural sweetness, and the crumble topping makes it dessert-like without being overwhelming.

Final Thoughts

This Zucchini Apple Bread is everything you want in a homemade loaf—moist, sweet, spiced, and finished with a crumbly topping that makes it irresistible. It’s simple enough for weekday baking but special enough for holiday gatherings or sharing with loved ones.

Bake it once, and it’ll become one of those recipes you reach for every season—comforting, flavorful, and always a crowd-pleaser.