Apple Zucchini Bread

A Slice of Something Cozy
You know those in-between seasons—when summer’s hanging on by a thread, but fall is already tugging at your sweater? That’s where this recipe was born. I had a few too many zucchinis rolling around the counter (thanks to the garden that won’t quit), and a couple of apples that had seen better days, looking at me like, “Hey, lady, it’s now or never.”

So I rolled up my sleeves, preheated the oven, and threw together what turned out to be one of the coziest, most comforting loaves I’ve ever made. Apple Zucchini Bread. Warm, spiced, a little sweet, impossibly moist—and not in that heavy way. The kind of bread that feels like a hug in the form of a thick, golden slice.

And friends, it was love at first bite.

This isn’t your average quick bread. It’s the kind that begs to be wrapped in a tea towel and snuck into lunchboxes, or shared with neighbors over coffee and laughter. And if you’re like me, you’ll probably find yourself eating it straight from the cutting board while standing in the kitchen. No shame here.

Why This Bread Deserves a Spot in Your Recipe Box:

Velvety soft and ridiculously moist (thank you, zucchini and apples!)
Just the right amount of sweetness, with cozy spice woven through each bite.
Versatile and forgiving—throw in nuts, dried fruit, or even a few chocolate chips.
Kid-approved, veggie-smuggling genius—no one will know they’re eating greens.
Smells like you’ve been baking all day, even if it only took an hour.

Frequently Asked Questions (FAQs) ❓

Can I make this gluten-free?

Yes, you absolutely can make this bread gluten-free, and it still turns out moist and flavorful. I’ve had great success using a 1-to-1 gluten-free flour blend—the kind specifically labeled as a baking substitute. These blends usually contain a mix of rice flour, potato starch, and xanthan gum, which helps mimic the structure of regular flour. Just measure it exactly as you would all-purpose flour (1½ cups in this case) and keep everything else the same. The texture may be a little more tender and slightly crumbly, but the zucchini and apple do a great job of keeping it moist and soft. I recommend letting the loaf cool completely before slicing so it holds together better. You can also bake the batter as muffins if you’re concerned about the loaf crumbling. Just remember, each gluten-free blend behaves a little differently—so don’t worry if it’s not perfect the first time. It’s all part of the baking adventure!

Can I skip the apple or zucchini?

Technically, yes—but you’ll be changing the character of the bread quite a bit. If you’re in a pinch and only have one of the two, you can use two full cups of either grated zucchini or apple. That said, the magic of this recipe really lies in the combination. The zucchini gives the bread structure and incredible moisture, while the apple adds subtle sweetness and a soft, fruity bite. Skipping one won’t ruin the recipe, but you’ll miss out on the balance of flavors and textures. If you go with all apple, expect a slightly denser, sweeter loaf—great for breakfast. All zucchini will give you something closer to a traditional zucchini bread, earthy and mild. If you’re substituting, I recommend sticking with a moisture-rich fruit or veggie. Shredded pear or carrot could also work, though you might need to adjust the sugar slightly depending on their sweetness. Always taste as you go!

Can I make muffins instead?

Absolutely! Turning this recipe into muffins is not only doable—it’s actually a fantastic option if you’re looking for something more portable or want shorter bake time. The batter transitions beautifully into muffin form. Just prepare it exactly as you would for the loaf, then scoop it evenly into a greased or lined 12-cup muffin tin. You’ll want to fill each cup about ¾ full. Bake them at 350°F for around 18 to 22 minutes, or until the tops spring back gently when pressed and a toothpick comes out clean. Muffins usually bake more quickly and evenly than a loaf, and you’ll get a nice golden dome on top—especially if you sprinkle a bit of turbinado sugar on before baking. These freeze well too, making them perfect for school lunches, grab-and-go breakfasts, or a cozy afternoon snack with tea. Bonus: kids love them, and they have no idea they’re eating zucchini.

Ingredients:

Let’s talk ingredients. Nothing fancy, just real food that sings when baked together:

1½ cups all-purpose flour – spooned and leveled, for the perfect crumb.
1 tsp baking soda
½ tsp baking powder
½ tsp fine salt
1 tsp ground cinnamon – warm, familiar, and absolutely essential.
¼ tsp ground nutmeg – adds that subtle, almost magical fall depth.
2 large eggs
½ cup vegetable oil – or melted coconut oil for a delicate, nutty note.
½ cup packed light brown sugar – brings moisture and a gentle molasses sweetness.
¼ cup granulated sugar – balances everything out.

1 tsp pure vanilla extract – the real stuff, if you have it.
1 cup shredded zucchini, squeezed dry – no need to peel.
1 cup peeled and grated apple – Honeycrisp, Gala, or whatever’s lingering in your fruit bowl.
½ cup chopped pecans or walnuts (optional, but the crunch is chef’s kiss)

Optional: turbinado sugar for topping – for a lovely, sparkly crust.

Instructions:

Preheat your oven to 350°F. Grease a standard 9×5 loaf pan or line it with parchment paper if you’re a fan of easy cleanup

Mix the dry stuff: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside—your kitchen already smells amazing.
Get the wet ingredients going: In a large bowl, beat the eggs with the oil, brown sugar, white sugar, and vanilla until smooth and a bit glossy.
Add the good stuff: Stir in the shredded zucchini and grated apple. Don’t be alarmed if the batter looks a little loose—that’s what keeps it moist.
Combine with care: Gently fold the dry ingredients into the wet. Don’t overmix; just stir until everything is incorporated.
Add-ins (optional but encouraged): Fold in the chopped nuts if using. I’ve also tried this with golden raisins and a handful of mini chocolate chips—delightful.
Into the pan it goes: Pour the batter into the prepared loaf pan and smooth the top. Sprinkle with turbinado sugar if you want that bakery-style crust.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The top should be golden, slightly domed, and your kitchen will smell like something out of a storybook.
Cool down: Let the loaf rest in the pan for 10–15 minutes, then transfer to a wire rack to cool completely. (Or at least until you can slice it without it falling apart—trust me, the wait is worth it.)

Cooking tips:

Drain that zucchini like it’s your job. Wrap it in a clean kitchen towel and give it a good squeeze—otherwise, your loaf might be soggy.
Use a coarse grater for the apple if you want noticeable fruit bits, or a fine grater if you prefer it to melt right into the batter.
Out of nutmeg? A dash of allspice or even ground ginger will still bring warmth.
Make it your own—toss in dried cranberries, a swirl of cinnamon sugar, or sub half the flour for whole wheat for a heartier loaf.
Don’t overbake. You want a moist crumb, not a dry brick. Check it around the 50-minute mark.

Storage & Serving Suggestions:

To store: Wrap tightly in foil or plastic wrap and store at room temperature for up to 3 days. Refrigerate if your kitchen runs warm—it’ll keep for about a week.

To freeze: Slice it, wrap individual pieces in parchment, and pop them in a freezer bag. That way, you can pull out one piece at a time for an easy breakfast.