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Apple Zucchini Bread

Apple zucchini bread with a warmly spiced cinnamon sugar topping and visible apple bits throughout a golden crumb. This easy quick bread bakes to a tender loaf that slices clean after a short cooling rest.
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Prep Time 20 minutes
Cook Time 1 hour
cooling 15 minutes
Total Time 1 hour 35 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

all-purpose flour
  • 1.5 cup all-purpose flour
baking soda
  • 1 tsp baking soda
baking powder
  • 0.5 tsp baking powder
salt
  • 0.5 tsp salt
ground cinnamon
  • 1.5 tsp ground cinnamon
nutmeg
  • 0.25 tsp nutmeg
allspice
  • 0.25 tsp allspice
brown sugar
  • 0.75 cup brown sugar packed
eggs
  • 2 eggs
vegetable oil
  • 0.33 cup vegetable oil
applesauce
  • 0.25 cup applesauce
vanilla extract
  • 1 tsp vanilla extract
zucchini
  • 1 cup zucchini grated and squeezed dry
apple
  • 1 cup apple peeled and diced small
cinnamon sugar topping
  • 2 tbsp sugar
  • 0.5 tsp ground cinnamon

Equipment

  • 1 sheet pan

Method
 

Prep the loaf pan and oven
  1. Preheat the oven to 350°F, then grease a 9x5 loaf pan.
  2. Set up your ingredients so the zucchini is already grated and squeezed dry and the apple is peeled and diced small.
Mix dry ingredients
  1. Whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and allspice until evenly combined.
Mix wet ingredients
  1. Beat the brown sugar, eggs, oil, applesauce, and vanilla until smooth.
Combine and fill
  1. Stir in the grated squeezed zucchini and diced apple.
  2. Fold the dry ingredients into the wet ingredients until just combined, keeping the batter thick.
  3. Pour the batter into the loaf pan and sprinkle the cinnamon sugar topping over the top.
Bake and cool
  1. Bake at 350°F for 55–65 minutes, until a toothpick comes out clean.
  2. Cool for 15 minutes before slicing to help the crumb set.

Notes

For the best texture, squeeze the grated zucchini very well so the loaf bakes up golden instead of gummy. Store tightly wrapped at room temperature for up to 3 days or refrigerate for up to 5 days; freeze slices for up to 2 months. For a dairy-free option, this recipe is already naturally dairy-free; for a lower-sugar swap, use part brown sugar and part unsweetened applesauce (reduce topping sugar slightly) while keeping the bake time similar.