Best 12 Zucchini Apple Bread Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Zucchini apple bread is a delicious and versatile quick bread that is perfect for breakfast, lunch, or a snack. It is made with a combination of grated zucchini and apples, which gives it a moist and tender texture. The bread is also flavored with cinnamon, nutmeg, and vanilla extract, which gives it a warm and inviting aroma. Zucchini apple bread is a great way to use up extra zucchini and apples, and it is also a healthy and affordable treat.

Let's cook with our recipes!

ZUCCHINI APPLE BREAD



Zucchini Apple Bread image

A variation of the zucchini bread that is fluffy and light, with a touch of sweetness.

Provided by Rose Putman

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 1h20m

Yield 24

Number Of Ingredients 12

4 eggs
1 cup white sugar
1 cup brown sugar
½ cup vegetable oil
1 teaspoon vanilla extract
3 ½ cups all-purpose flour
1 ½ teaspoons baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
½ cup chopped walnuts
2 cups peeled, chopped zucchini
1 cup chopped, peeled apple

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 2 - 9x5 inch loaf pans.
  • In a large bowl, combine eggs, white sugar, brown sugar, oil and vanilla until well blended. In a separate bowl, combine flour, baking soda, salt and cinnamon. Stir flour mixture into egg mixture. Fold in walnuts, zucchini and apple. Pour into prepared pans.
  • Bake 1 hour, or until top springs back when touched lightly in center. Let cool in pans 10 minutes before removing to wire rack to cool completely.

Nutrition Facts : Calories 207.2 calories, Carbohydrate 32.9 g, Cholesterol 31 mg, Fat 7.2 g, Fiber 1 g, Protein 3.5 g, SaturatedFat 1.2 g, Sodium 142.9 mg, Sugar 18.1 g

APPLE ZUCCHINI BREAD



Apple Zucchini Bread image

Since apples and zucchini are so abundant in this area, it's only natural that the two be used together in one recipe. I really don't know the origin of this bread, but I do know it's been one of my favorites for many years. -Patti Dillingham, Scranton, Arkansas

Provided by Taste of Home

Time 1h5m

Yield 3 loaves (16 slices each).

Number Of Ingredients 13

4 cups all-purpose flour
1 tablespoon baking soda
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
5 large eggs, room temperature
1-1/2 cups vegetable oil
2 cups sugar
1 cup packed brown sugar
1 tablespoon vanilla extract
2 cups shredded unpeeled zucchini
1 cup shredded peeled apples
1-1/2 cups chopped pecans

Steps:

  • In a large bowl, combine flour, baking soda, cinnamon, nutmeg and salt. In another bowl, beat eggs. Add oil, sugars and vanilla. Pour over dry ingredients; mix well. Stir in zucchini, apples and pecans (batter will be stiff). Spoon into 3 greased 8x4-in. loaf pans. Bake at 350° until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pans for 10 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 185 calories, Fat 10g fat (1g saturated fat), Cholesterol 22mg cholesterol, Sodium 100mg sodium, Carbohydrate 22g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.

ZUCCHINI, APPLE, CARROT RAISIN NUT BREAD



Zucchini, Apple, Carrot Raisin Nut Bread image

Most know I love to play in the kitchen. I combined Zucchini, Apple, Carrot, Raisins, and Walnuts. I reduced the sugar and oil. It came out absolutely delicious. It is not overly sweet. It has just the perfect amount of sugar and oil. The natural sweetness from the apples with the golden raisins makes it quite moist and...

Provided by Nor Mac

Categories     Sweet Breads

Time 1h15m

Number Of Ingredients 15

1 1/2 c all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
11/2 tsp cinnamon
2 large eggs
1/2 c plus 1 tb canola oil
1/2 c packed light brown sugar
1/2 c granulated sugar
1 tsp vanilla extract
1 1/2 c zucchini shredded ( about 1 medium zucchini)
1 c chopped apple ( about 1 apple)
1/2-3/4 c raisins
2 medium carrots shredded
1 c chopped walnuts

Steps:

  • 1. Heat oven to 350 degree's. Grease and flour a loaf pan. (You may also foil line pan for easy removal. Simply foil on the pan before you grease and flour it. )
  • 2. Grate zucchini with peel. Grate peeled carrots. Dice apple. Place all together in a bowl with nuts. Mix to combine and set aside.
  • 3. In a seperste bowl. mix the flour, baking soda, baking powder , salt and cinnamon together. Set aside.
  • 4. In another bowl. Mix oil, eggs, brown sugar, granulated sugar and vanilla together. Mix on low until smooth.
  • 5. Pour egg mixture into flour mixture. Mix on low speed until combined. Do not over mix.
  • 6. Add in Zucchini, apple, raisins, carrot, and nuts. Mix until all ingredients are incorporated.
  • 7. Place in oven at 350°. Bake for approximately one hour., or until pick comes out clean. Remove from oven to cool. when cool. Invert onto a platter. ( if you foil lined baking pans. You don't even need to cool the Loaves. You can plift out of the cans while still hot and then cool)

ZUCCHINI AND APPLE BREAD



Zucchini and Apple Bread image

Provided by Aaron McCargo Jr.

Time 1h15m

Yield 2 loaves

Number Of Ingredients 14

Nonstick spray
1 cup finely grated zucchini (about 1 zucchini)
1 cup grated green apple, peeled and cored (about 1 apple)
1 1/4 cups packed light brown sugar
1 cup canola oil
3 large eggs
1 teaspoon vanilla extract
3 cups plus 1/2 teaspoon all-purpose flour
1/4 teaspoon kosher salt
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon freshly ground nutmeg
1 1/2 cups chopped walnuts

Steps:

  • Preheat the oven to 375 degrees F. Coat 2 (4 1/2 by 8 1/2-inch) loaf pans with nonstick spray. Line the pans with parchment paper and spray the paper.
  • Combine the zucchini, apple, brown sugar, oil, eggs and vanilla extract in a large bowl and stir to combine. Add 3 cups flour, salt, baking powder, baking soda, cinnamon and nutmeg to the bowl and mix well. Toss the nuts with the remaining1/2 teaspoon flour to coat and prevent them from sinking. Gently stir in the nuts and the extract.
  • Divide the batter between the 2 loaf pans. Bake until a toothpick or skewer inserted in the middle of each loaf comes out clean, 50 minutes to 1 hour. Remove the bread from the pans and cool on a wire rack.

APPLE ZUCCHINI PECAN BREAD



Apple Zucchini Pecan Bread image

This recipe makes three loaves of bread. A great combination of zucchini and apples makes this a wonderfully moist bread that freezes well. Recipe from Taste of Home.

Provided by Marie

Categories     Quick Breads

Time 1h15m

Yield 3 loaves

Number Of Ingredients 13

4 cups flour
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
5 eggs
1 1/2 cups vegetable oil
2 cups sugar
1 cup brown sugar
1 teaspoon vanilla extract
2 cups shredded unpeeled zucchini
1 cup shredded peeled apple
1 1/2 cups chopped pecans

Steps:

  • In a large bowl, combine flour, baking soda, cinnamon, nutmeg and salt.
  • In another bowl, beat eggs and add oil, sugars and vanilla.
  • Pour over dry ingredients and mix well.
  • Stir in zucchini, apples and pecans (batter will be stiff).
  • Spoon into three greased 8x4x2" loaf pans.
  • Bake at 350° for 50 to 55 minutes or until tests done.
  • Cool in pan for ten minutes before removing to a wire rack to cool completely.

ZUCCHINI APPLE BREAD



Zucchini Apple Bread image

Early fall means zucchini is taking off in the garden and there are fresh apples aplenty. Use them both up in this tender quick bread. -Kathy Strawser, Dunkirk, New York

Provided by Taste of Home

Time 1h25m

Yield 3 loaves (12 slices each).

Number Of Ingredients 13

4 cups all-purpose flour
3 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
5 large eggs, room temperature
1-1/2 cups vegetable oil
2 cups sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
2 cups shredded zucchini
1-1/2 cups chopped pecans
1 cup grated peeled apples

Steps:

  • In a large bowl, combine the flour, baking soda, cinnamon, nutmeg and salt. In a large bowl, beat the eggs until frothy. Add the oil, sugars and vanilla; beat until blended. Stir into dry ingredients just until moistened. Fold in the zucchini, pecans and apples., Transfer to 3 greased 8x4-in. loaf pans. Bake at 350° until a toothpick inserted in the center comes out clean, 55-60 minutes. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 246 calories, Fat 14g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 133mg sodium, Carbohydrate 29g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.

GLUTEN-FREE ZUCCHINI APPLE BREAD



Gluten-Free Zucchini Apple Bread image

Shredded zucchini and apple lend flavor to this soft, spice fragrant quick bread - made with Bisquick® Gluten Free mix.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 3h15m

Yield 12

Number Of Ingredients 9

2 cups Bisquick™ Gluten Free mix
1 cup shredded zucchini (about 1 medium)
1 small unpeeled apple, shredded (1/2 cup)
3/4 cup sugar
1/3 cup vegetable oil
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon gluten-free vanilla
3 eggs

Steps:

  • Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan with shortening or cooking spray (without flour).
  • In large bowl, beat all ingredients with electric mixer on low speed 30 seconds, scraping bowl occasionally. Beat on medium speed 1 minute, scraping bowl occasionally. Pour batter into pan.
  • Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 2 hours. To store, wrap tightly in plastic wrap or foil.

Nutrition Facts : Calories 200, Carbohydrate 31 g, Fat 1, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 190 mg

MAKEOVER ZUCCHINI APPLE BREAD



Makeover Zucchini Apple Bread image

Flavored with cinnamon and nutmeg, Makeover Zucchini Apple Bread delivers plenty of down-home goodness. The recipe yields three nut-filled loaves, but contains nearly 60% less fat than the recipe Kathy followed. Best of all, the sugar was decreased by 28%.

Provided by Taste of Home

Time 1h25m

Yield 3 loaves (12 slices each).

Number Of Ingredients 14

4 cups all-purpose flour
3 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 large eggs
3/4 cup canola oil
1-1/2 cups unsweetened applesauce
1 cup sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
2 cups shredded zucchini
1 cup grated peeled apples
1/2 cup chopped pecans

Steps:

  • In a large bowl, combine the flour, baking soda, cinnamon, nutmeg and salt. In a large bowl, beat the eggs until frothy. Add the oil, applesauce, sugars and vanilla; beat until blended. Stir into dry ingredients just until moistened. Fold in the zucchini, apples and pecans., Transfer to three 8x4-in. loaf pans coated with cooking spray. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 160 calories, Fat 6g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 128mg sodium, Carbohydrate 24g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.

GOOD FOR YOU ZUCCHINI AND APPLE BREAD!



Good For You Zucchini and Apple Bread! image

So moist and so tasty! The apple and zucchini are a flavor match made in heaven.

Provided by Karina Alcala

Categories     Other Desserts

Time 1h15m

Number Of Ingredients 14

3 c white whole wheat flour or just whole wheat
1 zucchini, about medium size shredded
1 apple golden delicious or gala shredded
2 eggs
1 1/2 c applesauce unsweetened
1 1/2 Tbsp ground cinnamon
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1/4 c honey
1/4 c vegetable oil
1 1/2 c sugar
1 c chopped nuts pecans or walnuts
2 Tbsp pure vanilla extract

Steps:

  • 1. Preheat oven to 325 degrees and prepare your loaf pans. Start shredding your zucchini and apple. Don't drain the zucchini set aside. Mix in apple sauce, eggs, oil, vanilla extract, honey and sugar and set mixture aside.
  • 2. Sift flour with salt, cinnamon, baking powder and baking soda. Fold in into zucchini mixture with wooden spoon or mixer until well combined. Divide batter into 2 loaf pans. Cook for 50-60 minutes until toothpick comes out clean. My oven takes about 50 minutes but every oven is different.
  • 3. Take out of oven and let it cool in pan for 10 minutes. Take out of pan and let the loafs cool on a wire rack or cutting board for 20 minutes. Start slicing and enjoy with butter or jam if desired or just by itself is really good.

BUTTERMILK APPLE PIE ZUCCHINI BREAD



Buttermilk Apple Pie Zucchini Bread image

Looking for a zucchini bread recipe with a twist? We found one! This recipe is nice and moist like most zucchini bread, but the spices are what you'd expect in an apple pie and add a punch of flavor. The apples added to the batter bake in wonderfully and add depth. On top of the bread is a crumble that's thick and full of...

Provided by Amanda Marble

Categories     Other Breakfast

Time 1h30m

Number Of Ingredients 24

BREAD RECIPE
1/2 c butter shortening
1 c dark brown sugar
1/3 c buttermilk
1 tsp baking powder
1/2 tsp baking soda
2 large eggs
1 Tbsp vanilla
1 Tbsp vanilla powder
2 c all-purpose flour
1 tsp cinnamon
1 tsp nutmeg
1 tsp allspice
1 winesap apple, shredded
1 granny smith apple, shredded
1 medium zucchini, shredded
CRUMBLE TOPPING RECIPE
1/2 c oats
1/2 c dark brown sugar
1/2 c all-purpose flour
5 Tbsp cold butter
1 tsp cinnamon
1 tsp nutmeg
1 tsp allspice

Steps:

  • 1. Preheat oven to 350F degrees. Shred apples and zucchini leaving the skins on. Set aside.
  • 2. Using 2 8" bread loaf pans, place foil in center overlapping the sides for more ease to lift out the bread. Grease with non-stick spray.
  • 3. Mix wet ingredients and spices together using an electric mixer on low-med speed.
  • 4. On low speed, slowly add dry ingredients.
  • 5. Then add apples and zucchini and mix until combined.
  • 6. Optional: Add 1/2 cup of your favorite nuts to the batter for a yummy crunch! My favorites are pistachios :)
  • 7. Split the batter between the two loaf pans.
  • 8. Add crumble ingredients to a bowl.
  • 9. Cut cold butter into the ingredients until crumbles form.
  • 10. Split crumble mixture between the two loaf pans pressing the crumbles slightly into the batter.
  • 11. Bake for 60 minutes. Cool 20 minutes before removing from loaf pan.
  • 12. Cool completely before cutting into and serving. Enjoy!

ZUCCHINI APPLE PECAN BREAD



Zucchini Apple Pecan Bread image

I made this for my dad today for Father's Day and he loved it. I made extra for his work and also for my work.

Provided by Alisha Broussard

Categories     Other Breads

Time 1h15m

Number Of Ingredients 15

NON STICK SPRAY
1 c zucchini, finely grated (about one medium zucchini)
1 c green apple, finely grated (about 2 small apples)
1 1/4 c light brown sugar
1 c canola oil
3 large eggs
1 tsp vanilla extract
3 c all purpose flour
1/4 tsp salt
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp all purpose flour
1 1/2 c chopped pecans (or any nut you like) optional

Steps:

  • 1. Preheat the oven to 375 degrees F. Coat 2 (4 1/2 by 8 1/2-inch) loaf pans with nonstick spray. Line the pans with parchment paper and spray the paper.
  • 2. Combine the zucchini, apple, brown sugar, oil, eggs and vanilla extract in a large bowl and stir to combine.
  • 3. In another bowl combine 3 cups flour, salt, baking powder, baking soda, cinnamon and nutmeg to the bowl and mix well.
  • 4. In a small bowl toss the nuts with the remaining 1/2 teaspoon flour to coat and prevent them from sinking. Gently stir in the nuts. *I only added about 1/2 cup of nuts. I used pecans but you can use any nut you like and add as much as you like.*
  • 5. Divide the batter between the 2 loaf pans. Bake until a toothpick or skewer inserted in the middle of each loaf comes out clean, 45 minutes to 1 hour. Remove the bread from the pans and cool on a wire rack.

ZUCCHINI CARROT APPLE BREAD



ZUCCHINI CARROT APPLE BREAD image

Categories     Bread     Vegetable

Yield 12 servings

Number Of Ingredients 19

2 C sugar
1 C unsalted butter, melted or canola oil
3 eggs
1/4 C orange juice
2 1/2 tsp vanilla extract
3 1/4 C all purpose flour
3/4 tsp baking soda
2 1/2 tsp cinnamon
Pinch of cloves
2 C shredded carrots
1 C shredded zucchini (unpeeled)
1/2 C plumped yellow raisins
1 C finely diced peeled apples
1/2 C walnuts chopped
Frosting:
1/2 C cream cheese, softened
1/4 C unsalted butter softened
2-3 C confectioners' sugar
Orange juice

Steps:

  • Preheat oven to 350. Grease two 8 x 4" loaf pans, or one bundt pan, or 18-24 muffin pan. Place pans on parchment paper-lined baking sheet. In a mixer bowl, blend sugar, butter or oil, eggs, orange juice and vanilla. In Medium bowl stir together flour, salt, baking power, baking soda, cinnamon and clvoes. Fold the dry ingredients into the wet batter along with the shredded carrots, zucchini, apples and walnuts. Spoon into prepared pan(s). Bake until done, about 1 hour, or until loaves spring back when gently touched with fingertips. Cool to room temperature before icing. Frosting: Place cream cheese, butter and most of confectioners sugar in food processor or mixer bowl. Blend, adding more sugar and drizzling in a bit of orange juice to make a soft, fluffy topping. Frost top of cake, garnish with shredded carrots and a dusting of cinnamon.

Tips:

  • For a sweeter bread, use sweeter apples, such as Honeycrisp or Gala. For a tarter bread, use Granny Smith or Braeburn apples.
  • If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
  • To make sure the bread is cooked through, insert a toothpick into the center. If it comes out clean, the bread is done.
  • This bread is best served warm, but it can also be stored at room temperature for up to 3 days or in the freezer for up to 2 months.

Conclusion:

Zucchini apple bread is a delicious and easy-to-make quick bread that is perfect for breakfast, lunch, or a snack. It's also a great way to use up leftover zucchini and apples. With its moist texture, sweet flavor, and crunchy nuts, this bread is sure to be a hit with everyone who tries it.

Related Topics