The perfect fall baked good!
There’s something about the shift from summer to fall that just makes me want to bake. Maybe it’s the crisp breeze sneaking in through open windows, or maybe it’s the apples practically jumping off the trees at the local orchard. Either way, this Apple Zucchini Bread is exactly what I want on the counter this time of year.
Now, I know what you might be thinking—zucchini and apple? Trust me, it works. The zucchini keeps the bread incredibly moist, while the apples bring little bursts of sweet, juicy flavor to every bite. And with all that cinnamon and a hint of nutmeg? It’s fall comfort food at its finest.
This recipe makes two full loaves, which is perfect if you want to freeze one, gift one, or simply can’t be trusted around fresh-baked bread (no judgment—I get it). It comes together with pantry staples and a couple of late-summer garden stars. If you’ve got an abundance of zucchini and a few apples lying around, this one’s calling your name.
Why You’ll Love This Recipe
- Simple ingredients – You probably already have most of what you need on hand.
- Super moist texture – Thanks to the zucchini and apples.
- Warm, spiced flavor – Just the right amount of cinnamon and nutmeg.
- Freezer-friendly – Slice and store for later.
- Makes two loaves – One for you, one to share.
A Few Handy Tips
- Use firm, sweet apples like Honeycrisp or Gala—they hold their shape and add flavor.
- Don’t peel the zucchini. Just wash, shred, and squeeze a bit if it’s extra watery.
- Tent the loaves with foil about halfway through baking to avoid over-browning the tops.
- Let the bread cool completely before slicing for the best texture.
Serving Ideas
- Warm slice with butter or honey
- Next-day breakfast with a cup of coffee
- Toasted with a slather of cream cheese
- Pack into lunchboxes or bring as a thoughtful neighbor treat
Apple Zucchini Bread
Yield: 2 standard loaves
Prep Time: 10 minutes
Cook Time: 55–60 minutes
Total Time: ~1 hour 10 minutes
Ingredients
- 1 cup granulated sugar
- 1 cup brown sugar
- 4 large eggs
- ½ cup canola oil
- 1½ teaspoons vanilla extract
- 3½ cups all-purpose flour
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 3 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 2 heaping cups shredded zucchini
- 1½ cups finely diced apple
Instructions
- Preheat oven to 350°F. Grease two standard loaf pans and set aside.
- In a large mixing bowl, whisk together granulated sugar, brown sugar, eggs, oil, and vanilla until light and fluffy.
- In a separate bowl, sift together flour, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined.
- Gently fold in the shredded zucchini and diced apples, making sure they’re evenly distributed.
- Divide the batter evenly between the two loaf pans.
- Bake for 35 minutes, then loosely cover the tops with foil to prevent over-browning. Continue baking for another 20–25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the loaves cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Storage Tips:
- Room temp: Wrap tightly and store up to 3 days.
- Fridge: Keeps well for up to 1 week.
- Freezer: Wrap slices or whole loaves in plastic and foil. Freeze up to 2 months.
