Zucchini Apple Bread

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: Comforting Zucchini Apple Bread delivers all the delectable moistness and freshness of the classic, with deliciously intriguing boosts of fruit and spice, and a dreamy cream cheese glaze. Best of all, you mix this up by hand (no machine needed), and you can enjoy a fresh slice in just over an hour!

• Added apple: Applesauce in the batter adds fresh, sweet apple taste and plushness.
• Kid friendly: Because it comes together by hand, it’s the perfect recipe for kids to help with.
• Stock the freezer: This recipe is easy to double, so make an extra loaf!
• Delightful topping: Doesn’t a pretty cream cheese glaze make a loaf cake extra special?
• Healthy!  There’s lots of fiber and nutrients in this loaf. And because the zucchini and applesauce add moisture, there’s no need for lots of butter or oil here.

This bread is a fabulous way to use all the zucchini from your farm stands or garden—it’s the perfect seasonal treat for summer and early fall! And using shredded zucchini in baked goods is a tasty way to ensure an unbeatably moist result.  By weight, zucchini is approximately 95% water, which gives this quick bread a soft and hearty texture without any dryness. You’ll also love my Zucchini Chocolate Chip Muffins, Savory Zucchini Cheese Muffins, and Classic Zucchini Bread.

This quick bread is fast and easy to make, perfect for breakfast, a snack, or dessert. The only extra step is squeezing out the excess water from the zucchini—a simple trick I’ve perfected over the years: place the shredded zucchini in a clean towel and wring out the liquid. Removing as much moisture as possible helps keep the bread light, not heavy or doughy. One more tip: prepare the bread a day ahead. Letting it rest for 24 hours deepens the flavor and makes the texture even moister.

Table of Contents

• What is Zucchini Apple Bread?
• Tools You Need
• Key Ingredients and Substitutes
• How to Make Zucchini Apple Bread
• Gemma’s Pro Chef Tips
• Make Ahead and Storage Instructions
• FAQs
• More Quick Bread Recipes

What is Zucchini Apple Bread?

Zucchini Apple Bread is a quick bread leavened by baking soda and using shredded zucchini and applesauce as key ingredients.

• • Moist Texture: Made with applesauce and zucchini, which contribute moisture and a lightly dense and hearty but not heavy crumb.

  • Warm Flavor Profile: Includes honey, applesauce, ginger, cinnamon, and nutmeg for gentle sweetness and subtle spice.

  • Low in Added Fat: Uses only a small amount of coconut oil due to the natural moisture from applesauce and zucchini.

• A tangy cream cheese glaze complements the flavors beautifully, adding visual appeal.
• In the years following World War II, a growing trend of frugal baking led to recipes that used garden produce in breads and cakes. In the 1970s, the health food movement brought vintage zucchini recipes back, and zucchini bread has been a summertime favorite ever since.

Tools You Need

• Mixing bowls
• Measuring spoons
• Measuring cups
• Glass measuring jug
• Kitchen scale (optional)
• 9×5-inch (23×12 1/2 cm) loaf pan
• Parchment paper
• Whisk

Key Ingredients and Substitutes

For the Zucchini Apple Bread

Zucchini

• Zucchini gives the bread a mild flavor, structure, and contributes to a moist and soft quick bread.
• Because zucchini has a neutral flavor, it blends seamlessly with the cinnamon, nutmeg, and ginger.
• Shredding is best done by hand, as it produces finer shreds and results in less excess water. You don’t need to peel the zucchini before shredding. I recommend using a box grater.
• Substitute: Use an equal amount of shredded yellow summer squash or carrots if you prefer.

Eggs

• Eggs unite the ingredients together into a cohesive structure and add flavor and richness.
• Use room-temperature eggs for the best results. See my post How to Get Room Temperature Eggs for tips.
• Substitute: Use an additional 1/4 cup (2 oz/57 g) of applesauce or 1/4 cup (2 oz/57 g) of mashed, ripe banana to help bind the mixture, and add additional fruit flavor.  You can also use a flaxseed egg or a chia seed egg.

Unsweetened applesauce

• Unsweetened applesauce gives the bread sweetness and adds moisture.
• Additionally, using applesauce in this bread cuts down the need for refined sugar and fat.
• It’s very easy to make your own applesauce with my recipe.
• Substitutes: Use an equal amount of mashed ripe banana, Greek yogurt, or plain yogurt.

Honey

• Honey gives the bread a light and mild sweetness.
• Additionally, honey helps keep this tea bread moist and helps to create lovely caramelization on the crust.
• Depending on the type of honey used, it could contribute a delightful floral or fruity note to this zucchini apple tea bread.
• Substitute: You can use an equal amount of another liquid sweetener, such as maple syrup or agave syrup.
  • Note that using agave syrup will make the bread sweeter.

Coconut oil

• Coconut oil contributes to a rich and velvety crumb, giving the bread a delicate flavor note.
• Additionally, coconut oil contributes healthy fats.
• Use melted coconut oil here.
• Substitute: You can use an equal amount of avocado oil, olive oil, or vegetable oil instead.

Vanilla extract

• Vanilla elevates this carrot quick bread with its delicate floral flavor, enhancing the other ingredients.
• Make your own vanilla extract with my easy recipe.
• Substitute: Use an equal amount of Vanilla Bean Paste.

All-purpose flour

• All-purpose flour has the right protein content to give this tea loaf structure, a soft crumb, and a slight chew.
• Substitute: For extra heartiness and more fiber, replace half of the all-purpose flour with whole wheat flour.
  • Do not replace more than half of the all-purpose flour, or the loaf will be too dense.
• You can also replace the all-purpose flour with an equal amount of 1:1 gluten-free baking mix. Try my Easy Almond Flour Baking Mix or one of my other ideas for gluten-free flours.

Baking soda

• Baking soda reacts with acidic ingredients (in this recipe, applesauce and honey) to produce carbon dioxide bubbles, which give the bread its lift.

Cinnamon

• Cinnamon adds homey warmth and a fabulous aroma.
• You can also use an equal amount of pumpkin pie spice or mixed spice.

Ginger

• Ginger brings bright, zingy flavor and a little heat.

Nutmeg

• Nutmeg adds an earthy, warm sweetness.

Salt

• Salt brings the flavors to life and ensures your zucchini quick bread doesn’t taste flat.

For the Cream Cheese Glaze

Cream cheese

• Cream cheese makes a creamy glaze with its signature lovely tang.
• You can make your own your own cream cheese to use here.
• Substitute: You can use an equal amount of Neufchâtel cheese instead of the cream cheese here.

Butter

• Butter contributes to a smooth and silky texture. Glaze made with just cream cheese would be very thick and not as spreadable.
• Additionally, butter gives a mellow, rounded flavor that balances the tanginess.

Vanilla extract

• Vanilla adds a warm, sweet flavor to the glaze.
• Substitute: You can use an equal amount of Vanilla Bean Paste.

Milk

• Milk thins the glaze to the perfect consistency.
• Additionally, milk enriches the flavor.
• Substitute: You can use an equal amount of half-and-half, unsweetened almond milk, or unsweetened oat milk.

Powdered sugar

• Powdered sugar gives the glaze body and makes it silky and smooth.
• For lump-free glaze, always sift powdered sugar.
• Make your own with my Powdered Sugar Recipe!

How to Make Zucchini Apple Bread

To Make the Zucchini Apple Bread

1. Prepare to bake: Preheat the oven to 350°F (180°C). Butter and line with parchment a 9 x 5 inch (23 x 12 ½ cm) loaf pan. Set aside.
2. Squeeze water from zucchini: Using your hands, squeeze the liquid out of the zucchini as best you can. Transfer zucchini to a medium bowl and discard the liquid.

3. Add the wet ingredients: Add the eggs, applesauce, honey, coconut oil and vanilla extract and stir until well combined.

4. Mix the dry ingredients, and finish the batter: In a separate medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg and salt, and then into the wet ingredients.

5. Bake: Spread batter into the prepared pan and bake for 50-60 minutes, or until a skewer or toothpick inserted into the center of the cake comes out clean.

6. Cool: Let cool for 15 minutes, then remove from the pan and place on a wire rack to let cool completely.

To Make the Cream Cheese Glaze

7. Start the glaze: In a medium bowl, whisk the cream cheese and butter together until smooth, then stir in the vanilla extract and 2 teaspoons of the milk.
8. Add powdered sugar: Whisk in the powdered sugar until smooth. The glaze should be thick and opaque but pourable. If needed, add the remaining teaspoon of milk.

9. Drizzle: Drizzle over the bread and let it set for at least 10 minutes before slicing.

FULL (PRINTABLE) RECIPE BELOW! 

Gemma’s Pro Chef Tips

• Squeeeeze! Be sure to squeeze as much excess liquid out of the zucchini as you can, or the bread may be a bit soggy. Use a kitchen towel if you find it easier to wring out the excess water.
• Double up: This bread freezes quite well, so if you have an abundance of zucchini, double the recipe and freeze one loaf for later!
  • Freeze it unglazed, and when ready to serve, defrost at room temperature for a few hours, and add glaze.
• Whole-wheat option: To make this bread a bit healthier, you can replace up to half of the all-purpose flour with whole-wheat flour.
• DIY: Homemade applesauce is delicious and easy to make, allowing you to create your own to use in this recipe!
• Add more apple: For even more apple flavor, you can replace some or all of the honey with defrosted apple juice concentrate!
• Glaze option: I love the glaze here, but it’s your call–this loaf is flavorful enough on its own!
• Make it carrot bread: If you like this bread, you can try it another way by swapping the zucchini for finely grated carrot.

Make Ahead and Storage Instructions

• Make-ahead tips: 
  • This zucchini quick bread is even better made one day ahead of serving.
  • You can also prepare the cream cheese glaze up to two days in advance. Store in an airtight container in the fridge.
  • For more extended storage, freeze unglazed, well-wrapped zucchini bread for up to eight weeks.
  • When ready to serve, defrost at room temperature for a few hours and then add the glaze.
• How to store leftovers:
  • Store leftovers in an airtight container in the refrigerator for up to three days.

FAQs

Can I make this healthy zucchini bread recipe gluten-free?

• Yes, you can make this apple zucchini bread gluten-free.
• Instead of all-purpose flour, use an equal amount of a 1:1 gluten-free baking mix, such as my Easy Almond Flour Baking Mix or another gluten-free flour. Ensure that your other ingredients are certified gluten-free.

How do I make this zucchini tea bread without eggs?

• Make this zucchini tea bread with an egg substitute.
• Use an additional 1/4 cup (2 oz/57 g) of apple or a 1/4 cup (2 oz/57 g) of mashed, ripe banana to help bind the mixture and add extra fruit flavor.
  • You can also use a flaxseed egg or a chia seed egg.  Mix 1 tablespoon of either ground flaxseed or chia seeds with 3 tablespoons of water. Let the mixture sit for 5 minutes before adding to the batter.

What are some mix-ins I can use in this zucchini loaf?

• Add 1/2 cup (60 g) of toasted, chopped nuts, like pecans or walnuts, for crunch.
• Make it decadent by adding 1/2 cup (85 g)  of bittersweet or semisweet chocolate chips or chopped chocolate.
• Add even more fruit flavor by mixing 1/2 cup (70 g) of dried fruit, like raisins or dried cranberries, into the batter.
• Adding 1/2 cup (40 g) of shredded coconut would continue the flavor of the coconut oil.

Can I use this zucchini apple batter to make muffins?

• Yes, you can use this zucchini apple batter to make muffins.
• Line a 12-cup muffin tin with paper liners.
• Fill the cups 3/4 full,  and bake at 350°F (180°C) for 18-22 minutes, or until a toothpick inserted in the center comes out clean.

More Quick Bread Recipes

• Strawberry Cornmeal Quick Bread
• Rhubarb and Ginger Quick Bread
• Carrot Bread Recipe
• Blueberry Cream Cheese Quick Bread
• Best Banana Bread

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