This Apple Zucchini Bread is an easy and tasty loaf you can make at home. It mixes fresh zucchini and apples into a soft bread with a sweet crumb topping. It’s perfect for breakfast or a snack and doesn’t take much time to prepare. You’ll enjoy the warm smell while it bakes and the sweet flavor in every slice.
Why We Love This Apple Zucchini Bread Recipe
There are many reasons this Apple Zucchini Bread is a favorite. First, it uses zucchini in a creative and unexpected way: instead of the usual plain zucchini loaf, it adds chunks of diced apple mixed with sugar and cinnamon to give bright, juicy bites in the soft crumb. The apple mixture adds a tender fruit pop against the moist zucchini base.
Second, it’s easy to pull together in just a few steps. You mix dry ingredients with wet ingredients, stir in apple and zucchini, and top with the crumb. No advanced techniques required. This makes it ideal for busy mornings or last-minute baking.
Third, the crumb topping adds texture and a little bit of extra sweet crunch. The small cubes of butter blended into flour and sugar form a topping that bakes into a crisp layer that contrasts beautifully with the cake beneath.
Finally, this recipe is flexible. You can make it ahead and slice it later, or share it at a gathering. It’s rich in flavor but not too rich in sweetness, so it works for breakfast, an afternoon snack, or even dessert when you want something not too heavy.
Ingredients about Apple Zucchini Bread
Here you’ll find a complete list of what you need to make this loaf, along with measurements. It’s arranged in three parts: the apple mixture, the zucchini bread batter, and the crumb topping.
- Apple Mixture
• 2 medium Granny Smith apples, peeled, cored, diced
• ¼ cup (50 g) light brown sugar, packed
• 1 tablespoon unsalted butter, melted
• 1 teaspoon ground cinnamon - Zucchini Bread Batter
• 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 - Crumb Topping
• ¾ cup (94 g) all‑purpose flour
• ⅓ cup (42 g) confectioners’ sugar
• ½ cup (1 stick / 113 g) unsalted butter, cold, cubed
How to Make Apple Zucchini Bread Directions
Here’s how to take your ingredients and turn them into a loaf you can slice and enjoy. The steps are clear and simple:
First, make the apple mixture. In a medium bowl, stir together the peeled, cored, diced apples with melted butter, brown sugar, and cinnamon. Make sure all the apple bits are coated. Set this mixture aside while you prepare the rest of the batter.
Next, preheat your oven to 350 °F (about 175 °C). Lightly spray a 9×5‑inch loaf pan with nonstick spray or grease it. That’s your workspace ready.
In a large bowl, whisk or stir together the flour, eggs, brown sugar, granulated sugar, oil, vanilla extract, salt, baking powder, and baking soda. The result will be a thick batter. It may feel dense—that’s normal for a quick bread with lots of fruit and moisture.
Add the apple mixture and the grated zucchini into that batter. Stir gently until everything is evenly combined. Be careful not to overmix—stop as soon as you no longer see streaks of flour.
Pour the batter into your prepared loaf pan and spread it out evenly. Set the pan aside while you work on the crumb topping.
To make the crumble topping, take a small bowl and whisk together the flour and confectioners’ sugar. Add the cold cubed butter and mix with your fingers or a fork, breaking it into pea‑size pieces or smaller. You’re aiming for crumbly bits rather than a smooth dough.
Sprinkle the crumble evenly over the top of the bread batter. Place the pan in your preheated oven and bake for 65 to 75 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out mostly clean—maybe with a crumb or two, but no wet batter. If the top is browning too fast, cover loosely with foil for the final 10 to 15 minutes of baking.
Once done, remove the pan from the oven and let the loaf rest for about 10 minutes in the pan. Then transfer it to a wire rack to cool slightly before slicing. Serve while still warm or at room temperature.
How to Serve Apple Zucchini Bread
You have many tasty ways to serve this loaf:
- Warm slices: You can gently warm a slice in the toaster oven or microwave for about 10 seconds. It brings back the fresh-from-the-oven feel and soft texture. You might add a pat of soft butter or a drizzle of honey if you like.
- At room temperature, The flavors develop more fully after cooling. A slice with your morning coffee or tea makes a peaceful, flavor‑rich moment.
- With spreadings: You can add softened butter, a light spread of cream cheese, or honey. A smear of nut butter also matches well with the sweetness of the apple and crumb topping.
- As part of a small dessert plate: Pair with fresh fruit or a scoop of plain yogurt for a lighter treat after dinner.
- To-go snack: This loaf holds its shape nicely and makes a great portable snack. Wrap slices in parchment or paper towel for an easy take‑along.
No matter how you choose to serve it, this bread is soft, tender, and just lightly sweet, with apple chunks and crumb topping making every bite interesting.
Expert Tips: Apple Zucchini Bread
Here are some helpful tips to make your loaf turn out even better:
- Use Granny Smith apples or other firm, tart varieties. They hold their shape and give a nice bite. Softer apples may turn mushy.
- Press out excess moisture from grated zucchini using a clean cloth or paper towel. Too much water can make the bread soggy or underbaked.
- Keep the butter cold for the crumb topping. That helps it bake into little crisp bits rather than melt into the batter.
- Don’t overmix after adding the zucchini and apples. Stop mixing as soon as everything looks combined—you don’t want dense or tough bread.
- Use an oven thermometer if possible. Quick breads bake best at a steady 350 °F. If your oven runs hot, your crumb may brown before the center is done.
- Let the loaf rest briefly before slicing. Cooling for 10–15 minutes lets it set, so slices hold together neatly.
- If the top is browning too much before the inside is cooked, add foil to the top during the last few minutes of baking.
- You can test doneness not just with a toothpick but also by gently pressing the top—the loaf should spring back lightly.
These tips will help you avoid soggy, dreary outcomes and ensure each slice is moist, spiced, and perfectly textured.
How to Store Apple Zucchini Bread
Here’s how to keep your loaf fresh:
- If you plan to eat it within 2 days, keep it covered at room temperature. Wrap it in plastic wrap or place it in an airtight container. Keep it away from heat or sunlight.
- For longer storage up to 5 days, refrigerate it. Wrap the bread overall in plastic or foil, or store in a sealed container. The crumb topping may soften a bit in fridge, but the bread stays moist.
- To freeze slices or the whole loaf, wrap tightly in plastic, then foil, and place it in a freezer bag. Freeze for up to 3 months. To thaw, leave wrapped at room temperature or warm gently in the oven or toaster oven.
- When serving refrigerated or frozen slices, warming them briefly will bring back that just‑baked texture and flavor.
Variation of Apple Zucchini Bread
If you’d like to change things up, here are some easy ideas:
- Add nuts: Fold in ½ to ¾ cup of chopped nuts like walnuts or almonds into the batter for a nutty crunch.
- Stir in raisins or dried fruit: Use dried cranberries, chopped dates, or raisins (½ cup) to add chewy bits and extra sweetness.
- Add spice: Sprinkle in extra ground spice—nutmeg, ginger, or allspice (½ teaspoon)—along with the cinnamon for deeper flavor.
- Try whole wheat flour: Substitute half the all‑purpose flour with whole wheat or spelt flour for a more wholesome loaf. You might need a little extra liquid.
- Mix in citrus zest: Add the zest of one lemon or orange to the batter for a bright, fragrant lift.
- Use different apple types: Mix tart and sweet apples—like a Granny Smith with a Gala or fuji—for varied texture and flavor.
- Top with seeds: Sprinkle pumpkin seeds or sunflower seeds on the crumb topping for visual appeal and extra crunch.
- Make mini loaves: Divide batter among mini loaf pans for gifts or smaller portions. Adjust baking time to 40‑50 minutes.
These variations let you personalize the loaf while still keeping its core charm—moist zucchini bread with apple spice and a crumbly top. You can experiment and find your favorite twist.
FAQ section: Apple Zucchini Bread
Can you freeze apple zucchini bread?
Yes, you can. Wrap slices or the whole loaf tightly and freeze for up to three months. Thaw at room temperature or warm in the oven for best texture.
How much zucchini should you press out before using?
After grating, gently press the zucchini using a towel or your hands to remove excess water—this helps prevent soggy bread.
What is the main keyword here?
You’ll find “apple zucchini bread” used naturally throughout this article in all sections to help with search visibility and clarity.
How do you know when the bread is done?
Insert a toothpick in the center—if it comes out mostly clean, it’s done. Also, the top should spring back lightly when pressed. If it’s browning too fast, tent with foil.
Can you make this loaf nut-free or dairy-free?
Yes. For nut-free, skip adding nuts if you plan that variation. For dairy-free, you can use dairy-free butter substitute for crumb topping and oil already makes the loaf dairy-free.
Apple Zucchini Bread
Ingredients
- 2 medium Granny Smith apples (peeled, cored, diced)
- ¼ cup light brown sugar (50 g, packed)
- 1 tablespoon unsalted butter (melted)
- 1 teaspoon ground cinnamon
- 2 cups all-purpose flour (250 g)
- 2 large eggs (room temperature)
- 1 cup light brown sugar (220 g, packed)
- ½ cup granulated sugar (100 g)
- ¾ cup vegetable oil (164 g)
- 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 all-purpose flour (94 g, for crumb topping)
- ⅓ cup confectioners’ sugar (42 g)
- ½ cup unsalted butter (1 stick / 113 g, cold, cubed)
Instructions
- In a medium bowl, mix diced apples with melted butter, brown sugar, and cinnamon. Set aside.
- Preheat oven to 350°F (175°C) and lightly grease a 9×5-inch loaf pan.
- In a large bowl, whisk together flour, eggs, brown sugar, granulated sugar, oil, vanilla, salt, baking powder, and baking soda until combined.
- Gently fold in the apple mixture and grated zucchini until just combined.
- Pour the batter into the prepared loaf pan and spread evenly.
- In a small bowl, mix flour and confectioners’ sugar. Add cold cubed butter and mix until crumbly. Sprinkle over the batter.
- Bake for 65 to 75 minutes, or until a toothpick comes out mostly clean. If browning too quickly, cover loosely with foil.
- Let the loaf rest for 10 minutes in the pan, then transfer to a wire rack to cool before slicing.
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