Apple Zucchini Bread

4.62 from 26 votes

Recipe from Two Peas and Their Pod

Perfectly spiced zucchini bread dotted with juicy apple chunks. This is the perfect quick bread recipe for the end of summer and start of fall!

Prep Time15

Cook Time50

Total Time1 5

Course: Bread

Cuisine: American

Keyword: apple, zucchini

Servings:

Calories: 219kcal

Ingredients

1 3/4 cups all-purpose flour
2 teaspoons ground cinnamon, divided
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 cup unsweetened applesauce
1/3 cup coconut oil, melted and slightly cooled (can use vegetable oil)
3/4 cup packed light brown sugar
1/4 cup granulated sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 1/2 cups shredded zucchini*
1 cup peeled & chopped apples, I use Granny smith or Honeycrisp
2 tablespoons turbinado sugar, divided

Instructions

Preheat oven to 350 degrees F. Grease a 9x5-inch loaf pan and line with parchment paper. Set aside.
In a medium bowl, whisk together the flour, 1 1/2 teaspoons ground cinnamon, baking soda, salt, allspice, nutmeg, and ginger. Set aside.
In a large bowl, combine the applesauce, oil, brown sugar, granulated sugar, eggs, and vanilla. Whisk until smooth. Stir in the zucchini.
Add the dry ingredients and stir until just combined.
In a small bowl, combine the diced apples with the remaining 1/2 teaspoon of cinnamon and 1 tablespoon turbinado sugar. Stir until well combined. Gently fold in the apple mixture into the batter, being careful to not over mix.
Pour the batter into the prepared loaf pan. Sprinkle with the remaining 1 tablespoon of turbinado sugar.
Place the pan on the middle rack in the oven and bake for 50-60 minutes or until a toothpick inserted into the center of the bread comes out clean. Check early to be safe, mine always takes 55 minutes, but every oven is different.
Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool completely on the wire cooling rack. Cut into slices and serve.

Notes

I don’t peel the zucchini before grating. If your zucchini is super watery, you can squeeze out a little of the excess liquid, but you want to leave most of the moisture in the zucchini so the bread is nice and moist.

Nutrition