❓ 1. Can I make Apple Zucchini Bread gluten-free?

Yes! Swap the all-purpose flour for a 1:1 gluten-free baking flour blend. Be sure it includes xanthan gum for structure. The texture will be slightly different, but still moist and delicious.

❓ 2. Can I make it vegan?

Absolutely. Replace the eggs with flax eggs (1 tbsp ground flax + 3 tbsp water per egg), and use a plant-based yogurt or mashed banana instead of applesauce if needed. The result is a dairy-free, egg-free apple zucchini bread that's still flavorful.

❓ 3. What kind of apples work best?

Firm apples like Honeycrisp, Granny Smith, Fuji, or Jonagold hold their shape and flavor best when baked into Apple Zucchini Bread . A combo of sweet and tart is ideal.

❓ 4. Can I shred the apples instead of chopping them?

You can, but it changes the texture. Chopped apples provide juicy bites and contrast, while shredded apples blend more into the batter, making the apple zucchini bread more uniform and dense.

❓ 5. How should I store leftovers?

Wrap tightly and store at room temperature for up to 5 days, or in the fridge for a week. For longer storage, freeze individual slices of apple zucchini bread for up to 3 months.

❓ 6. Can I reduce the sugar?

Yes! Reduce by ¼ cup or use a sugar substitute like coconut sugar or monk fruit. The apples and applesauce will still provide natural sweetness.

❓ 7. Why is my bread sinking in the middle?

This can happen if the batter is overmixed, the oven door is opened too early, or the loaf is underbaked. Make sure to follow the steps exactly and test doneness with a toothpick.

❓ 8. Can I double the recipe?

Definitely. You can bake two loaves side by side or freeze one for later. Apple Zucchini Bread holds up well to batch baking.

❓ 9. Is this recipe kid-friendly?

Yes! It’s sweet but not overly sugary, and most kids won’t even notice the zucchini. Try baking it into muffins for lunchbox-friendly portions.

❓ 10. Can I make it without applesauce?

You sure can. Replace applesauce with sour cream, Greek yogurt, or mashed banana for a different flavor and moisture level in your Apple Zucchini Bread .

Apple Zucchini Bread – 7 Delicious Secrets for a Perfect Loaf

Description

This extra‑moist Apple Zucchini Bread features shredded zucchini and crisp apple chunks, with warm spices like cinnamon, nutmeg, and allspice. It’s perfect for fall baking or anytime you want a sweet, tender loaf with a healthy twist.

Ingredients

Scale

1 ¾ cups (219 g) all‑purpose flour (spooned & leveled)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ teaspoons ground cinnamon, plus ⅛ teaspoon for apples
½ teaspoon ground allspice
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
½ cup (120 ml) vegetable oil (or avocado oil / melted coconut oil)
½ cup (120 g) unsweetened applesauce, at room temperature
½ cup (100 g) granulated sugar
⅓ cup (67 g) packed light or dark brown sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 ¼ cups (150 g) shredded zucchini (no need to blot)
Heaping 1 cup (125 g) peeled, chopped apples
Optional: coarse sparkling sugar for topping

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Instructions

Preheat oven to 350 °F (177 °C). Grease a 9×5‑inch loaf pan with nonstick spray; set aside.
In a large bowl, whisk together flour, baking powder, baking soda, salt, 1 ½ teaspoons cinnamon, allspice, ginger, and nutmeg.
In a separate bowl, whisk oil, applesauce, granulated sugar, brown sugar, eggs, and vanilla until combined.
Pour wet ingredients into dry ingredients. Add shredded zucchini and stir gently until just combined (don’t overmix).
Toss chopped apple with 1 Tbsp granulated sugar and ⅛ teaspoon cinnamon. Fold apple chunks into the batter.
Spread batter evenly into the prepared loaf pan. Sprinkle coarse sugar on top if using.
Bake for 55–65 minutes, loosely tenting with foil after 30 minutes to prevent over‑browning. The loaf is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
Let cool in the pan on a rack for 1 hour. Then remove loaf from pan and continue cooling on the rack before slicing.

Notes

Freezing instructions: Once baked and cooled, wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator.

Muffin option: This recipe yields ~16 muffins. Bake at 425 °F for 5 minutes, then reduce to 350 °F and bake 16–18 more minutes (total ~21–23 min).

Flour substitution: You may substitute whole wheat flour, or use half whole wheat / half all‑purpose (the loaf will be denser).

Applesauce alternatives: You can replace applesauce with sour cream, Greek yogurt, or mashed banana.

Apple choices: Try Honeycrisp, Granny Smith, Fuji, Jonagold, or Pink Lady.

Don’t overmix batter: Overmixing can lead to a dense loaf.

Cool fully before slicing for best texture and clean slices.

Prep Time: 10 minutes
Cook Time: 1 hour (55–65 minutes)
Category: Quick Bread / Snack / Breakfast
Method: Baking
Cuisine: American / Home Baking