Apple Zucchini Bread Recipes — Easy Moist and Ridiculously Good

Bake a moist, one-bowl loaf that sneaks veggies into dessert, perfect for fall brunch, lunchboxes, and last-minute gifts.

You want a loaf that wins breakfast, snacks, and dessert without requiring a pastry degree. This is it. Apple brings juicy sweetness, zucchini brings stealth moisture, and you get a tender crumb that tastes like you hired a baker. The kicker? It’s one bowl, zero drama, and big payoff for minimal effort.

Stop choosing between cake and vegetables—do both. This loaf slices clean, freezes like a pro, and makes you look suspiciously competent at potlucks. TBH, it’s the kind of recipe that turns “I’m not a baker” into “I made two.” Your only real problem will be hiding the second loaf.

What Makes This Recipe Awesome

• One-bowl simplicity: Fewer dishes, faster cleanup, no excuses.
• Super moist (without soggy drama): Grated apple + zucchini deliver moisture while smart ratios keep the crumb tender.
• Balanced sweet and spice: Cinnamon and vanilla hit cozy notes without turning it into a sugar bomb.
• Flexible add-ins: Nuts, raisins, or cranberries? Go wild. Or keep it classic and smooth.
• Freezer-friendly: Bake now, stash for later; slices reheat beautifully.
• Kid-approved, adult-adored: Hidden veggies meet bakery-level flavor. Everyone wins.

Ingredients Breakdown

• 2 cups all-purpose flour — structure for that perfect slice.
• 1 teaspoon baking soda — reliable rise.
• 1 teaspoon baking powder — extra lift for a taller loaf.
• 1/2 teaspoon kosher salt — enhances flavor.
• 2 teaspoons ground cinnamon — warm spice, classic vibe.
• 1/4 teaspoon ground nutmeg — adds subtle depth.
• 1/4 teaspoon ground ginger (optional) — a gentle zing if you like it.
• 2 large eggs, room temperature — binds and enriches.
• 1/2 cup neutral oil (canola or light olive oil) — keeps it moist; swap melted butter for a richer flavor.
• 1/2 cup packed light brown sugar — caramel notes.
• 1/3 cup granulated sugar — balances sweetness.
• 2 teaspoons vanilla extract — bakery aroma, always worth it.
• 1 1/4 cups grated zucchini (about 1 medium), squeezed dry — moisture magic minus the sog.
• 1 cup grated apple (Granny Smith or Honeycrisp), squeezed dry — juicy flavor with a gentle tart pop.
• 1/3 cup unsweetened applesauce (optional) — extra moisture; if you use it, reduce oil to 1/3 cup.
• 1/2 cup chopped walnuts or pecans (optional) — crunch and contrast.
• 1/2 cup raisins or dried cranberries (optional) — bursts of sweetness.
• 1 tablespoon lemon zest (optional) — brightens the loaf.
• 1 tablespoon turbinado/coarse sugar (optional) — for a crunchy top.

Cooking Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with a parchment sling for easy removal.
2. Prep the produce: Grate zucchini and apple on the box grater. Wrap in a clean towel and firmly squeeze out excess liquid (you’ll be surprised how much).
3. Mix the dry: In a large bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
4. Whisk the wet: In the same bowl (yes, one bowl), add eggs, oil (or reduced oil + applesauce), brown sugar, granulated sugar, and vanilla. Whisk until smooth.
5. Fold in the produce: Stir in the grated zucchini and apple until evenly distributed.
6. Combine: Add the dry mixture to the wet and gently stir until just combined. Stop when no dry streaks remain; overmixing = dense loaf.
7. Add-ins: Fold in nuts and raisins/cranberries if using. Sprinkle the top with turbinado sugar for crunch.
8. Bake: Pour batter into the pan and bake for 55–65 minutes. Check at 50 minutes; the loaf is done when a toothpick comes out with a few moist crumbs.
9. Troubleshoot browning: If the top browns too fast, tent with foil after 40 minutes.
10. Cool like a pro: Let the loaf cool in pan 15 minutes, then lift out to a rack and cool at least 1 hour before slicing.

Keeping It Fresh

• Room temp: Wrap tightly and store up to 3 days. Keep it uncut if you can—whole loaves stay moist longer.
• Fridge: Good for up to 7 days. Seal well to avoid fridge funk.
• Freezer: Slice, wrap individually, and freeze up to 3 months. Reheat slices in a 300°F oven for 8–10 minutes or microwave 10–15 seconds.
• Keep the crust crisp: Store in a breathable container or re-crisp in the oven for a few minutes.

Nutritional Perks

Zucchini and apple add fiber, hydration, and vitamins without making the loaf heavy. Using oil (vs. butter) keeps the crumb tender and heart-friendly. Cinnamon and ginger bring antioxidants, and you can cut sugar slightly if your apples are extra sweet.

FYI, rough estimate per slice (12 slices, with nuts): 230–260 calories, 9–11g fat, 33–36g carbs, 3–4g protein, and 2–3g fiber. Not a kale salad, but a smarter treat you’ll feel good about.

Common Mistakes to Avoid

• Skipping the squeeze: Don’t add watery zucchini or apple; you’ll get a gummy center.
• Overmixing the batter: Stir just until combined. This is bread, not a gym membership.
• Cutting too soon: Hot bread smears and crumbles. Let it set for at least 1 hour.
• Wrong pan size: A smaller pan overflows; a bigger one flattens. Use 9×5 or adjust time for 8×4.
• Cranking heat: Higher temps brown the top and underbake the middle. Stick to 350°F.
• Ignoring ingredient swaps: Adding applesauce? Reduce oil to avoid a heavy loaf.
• Strong-flavored oil: Extra-virgin olive oil can compete with the spices. Use neutral oil.
• Too much fruit: More apple than zucchini can make it wet and dense. Keep the ratios.

Different Ways to Make This

• Muffins: Scoop into a lined muffin tin and bake at 350°F for 18–22 minutes. Perfect for meal prep and kid lunches.
• Mini loaves: Divide into two 8×4-inch pans; bake 35–45 minutes. Gift-worthy and cute.
• Gluten-free: Use a 1:1 GF all-purpose blend. Add 1/2 teaspoon xanthan gum if your blend lacks it.
• Vegan: Replace eggs with 2 flax eggs (2 tbsp ground flax + 5 tbsp water), use oil and applesauce, and add 1/2 teaspoon extra baking powder for lift.
• Streusel top: Mix 2 tbsp butter, 1/4 cup brown sugar, 1/4 cup flour, and 1/2 tsp cinnamon; crumble over before baking.
• Apple-forward: Use 1 1/2 cups apple and 1 cup zucchini, then cut oil to 1/3 cup and add 2 tbsp extra flour to balance moisture.
• Savory twist: Reduce sugar by 1/3 cup, add 1/2 cup shredded sharp cheddar and 1 tsp chopped rosemary. Unexpected, but stellar with soup.

FAQ

Do I need to peel the zucchini and apple?

Nope. Leave the skins on for color, texture, and extra fiber. Just grate and squeeze well; the skins practically disappear in the loaf.

Can I cut the sugar without ruining the loaf?

Yes. Reduce total sugar by 2–4 tablespoons if your apples are sweet or if you prefer a lightly sweet loaf. Don’t cut more than that or the texture may suffer.

Why is my bread gummy in the center?

Two culprits: too much moisture and underbaking. Squeeze the zucchini and apple hard, bake until the toothpick has just a few crumbs, and let it cool fully before slicing.

Can I use coconut oil?

Yes, melted coconut oil works. Expect a subtle coconut note and slightly firmer texture once cooled. Warm slices taste extra lush.

How do I make this recipe nut-free?

Easy—skip the nuts and add 1/4 cup extra raisins or cranberries for texture. Or use pumpkin seeds for crunch without tree nuts.

What apples work best?

Firm, flavorful apples like Granny Smith, Honeycrisp, or Braeburn. Avoid mealy varieties that turn to mush and water down the batter.

Can I turn this into a layer cake?

You can bake it in two 8-inch round pans and frost with cream cheese frosting. Bake 20–25 minutes and watch for doneness early.

How many servings does one loaf make?

About 10–12 slices depending on thickness. Pro tip: thinner slices keep the loaf moist longer because you’ll eat more of them (kidding… kind of).

In Conclusion

When you want bakery-level results with weeknight effort, this apple-zucchini combo delivers. It’s moist, spiced, adaptable, and friendly to busy schedules. Make one for now and one for the freezer—future you will send a thank-you text. And yes, you can call it a vegetable if anyone asks (IMO that’s fair).