Zucchini & Apple Quick Bread

I have become an even earlier riser since moving to the South. The mornings here are peaceful. Often, the sun has just risen when I get to work writing, designing or fussing about in the kitchen. Mist still hovering over the pines. The air cool. Quiet.

Lately I’ve been baking in the early morning, popping a tin of muffins or a loaf of quick bread in the oven before I settle in with my cup of chai at the computer. Trying to savor the last of summer’s produce: blueberries, peaches, zucchini. Filling the house with aromatic spices.

Moist and flavorful, with a hint of spice, this zucchini apple quick bread is a new morning favorite. The sweetness of the apple pairs well with the freshness of the zucchini in this easy-to-make recipe, best served warm with your morning coffee.


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Zucchini & Apple Quick Bread

  • Author: Fork Knife Swoon
  • Prep Time: 20 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 10 mins
  • Yield: 1 Loaf 1x


  • unsalted butter for the pan
  • 1 3/4 cups all-purpose flour
  • 1 cup sugar
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 2 large eggs
  • 1/2 cup canola or vegetable oil
  • 1 tsp vanilla extract
  • 1 cup zucchini, finely grated
  • 1/2 cup apple (tart variety such as Granny Smith or Pink Lady), finely grated
  • Optional:1/4 cup chopped walnuts


  1. Preheat oven to 375º. Butter a 9-by-5-inch loaf pan.
  2. In a large bowl, whisk together the eggs, oil and vanilla until blended. Gently squeeze the grated zucchini and apple to remove some of their liquid. Add the zucchini and apple to the wet mixture. Stir to combine.
  3. In another bowl, sift together the flour, sugar, baking soda, baking powder, salt, cinnamon and nutmeg. Pour the wet ingredients into the dry ingredients and stir with a spatula until just blended.
  4. Gently fold in walnuts, if using.
  5. Pour batter into the prepared pan and bake until golden brown and a cake tester inserted into the middle comes out clean, about 45-50 minutes. Transfer to a wire baking rack and let cool in the pan for 30 minutes, then gently turn out loaf and let continue to cool on rack.


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  1. 8.26.16
    Christie said:

    It has been exactly 4 years since this got posted. Today is my birthday and I was looking to make Apple Zucchini Bread found a recipe and got stoked. Only because my mom got me a food processor for my birthday and I got to use it. Because my mother in law asked me if I would like a zucchini to bake with. (That was about 2 wks ago). Anyhoo. I go to see if I have all the ingredients to make this yummy looking bread. Lo and behold, I didn’t have brown sugar and no mollassase to make my own. So I see this link and saw that it was posted on my birthday 4 years ago I should check it out I might be a sign that this is the recipe for me to use today….. TAAADAAAA, it is!! I am going to go and make them now…………………

    • 8.26.16
      Laura said:

      Happy Birthday, Christie!! Hope you enjoy the bread! 🙂

  2. 9.16.12
    Margaret said:

    I made it, this is so easy and surprisingly amazing (only because I’ve never been a huge zucchini person). I’d definitely make this again, thanks for sharing 🙂

  3. 8.28.12
    Rachael said:

    Ooooh, I have a huge zucchini and some apples that need using up – I’m thinking a couple of these loaves might fit into my freezer 🙂

  4. 8.28.12
    Heather said:

    This bread looks delicious!

  5. 8.28.12
    Cherine said:

    Looks wonderful!

Hi! I'm Laura, the food-obsessed cook, writer, and photographer behind Fork Knife Swoon, where you'll find mostly sweet, seasonal recipes and stories from my Northern Virginia kitchen.

All photography and content copyright Laura Bolton ©2021.