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Apple Zucchini Bread

Apple zucchini bread with a warmly spiced, moist loaf studded with diced apple and squeezed-dry zucchini, baked until a toothpick comes out clean. Finished with a cinnamon sugar crust on top for crackly golden edges.
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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: 290
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat oven to 350°F and grease a 9x5 loaf pan.
  2. Whisk all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and allspice until evenly combined.
Mix wet and add fruit
  1. Beat brown sugar, eggs, vegetable oil, applesauce, and vanilla extract until smooth.
  2. Stir in grated and squeezed-dry zucchini and diced apple.
  3. Fold dry ingredients into wet just until combined, stopping when no dry streaks remain.
Bake and cool
  1. Pour batter into the loaf pan and sprinkle the cinnamon sugar topping over the top.
  2. Bake at 350°F for 55–65 minutes, until a toothpick inserted in the center comes out clean.
  3. Cool for 15 minutes before slicing.

Notes

For the best texture, squeeze the grated zucchini very well so the loaf bakes up with a golden crumb instead of turning gummy. Store covered at room temperature for up to 2 days or refrigerate for 5 days; freeze slices up to 2 months. For a lighter option, swap half of the vegetable oil for unsweetened applesauce (reduce total oil to 2 tbsp) while keeping the baking soda and baking powder the same.