Zucchini Apple Quick Bread Recipe

Zucchini Apple Quick Bread Recipe

It seems like every year I plant a garden full of different vegetables and the only one to really prosper is Zucchini. Not to mention it basically just takes over the garden probably inhibiting the other veggies from growing properly. If you have an abundance of Zucchini or just pick some extra at the farmers market, you can easily shred and freeze zucchini for future recipes or you can use it immediately for a batch of this super delicious Zucchini Apple Quick Bread recipe. 

Zucchini apple bread recipe is a crowd pleaser

I don’t feel like I need to document step by step how to make a quick bread. If you can measure you can make a variety of quick bread recipes. Don’t miss this chocolate Zucchini Bread which is also a keeper. The key to quick bread is to be sure it is cooked all the way thru but not dry. Not sure where the science is in this.

Zucchini apple bread recipe is a crowd pleaser

I have never made a Zucchini Apple bread before so I was thrilled to try this combination. The spice combination is delightful and this recipe makes multiple loaves so you can freeze one for later or give it away. 

Zucchini apple bread recipe is a crowd pleaser

The most tedious part of this recipe is shredding the veggies. Really, it takes a few minutes, you can do it.

You don’t have to but I like to use a mixer when making quick bread,  especially ones that are larger batch recipes. Just be sure not to over mix any batter.


Zucchini apple bread recipe is a crowd pleaser



Your kitchen will be infused with the cinnamon deliciousnesses.

Zucchini apple bread recipe is a crowd pleaser

Allow it to cool, but my kids were drooling while watching it on the counter.

Zucchini Apple Bread Recipe

Zucchini apple bread recipe is a crowd pleaser

Zucchini Apple Bread Recipe

Yield: 3 Loaves
Cook Time: 50 minutes
Prep Time: 10 minutes
Total Time: 1 hour

Zucchini Apple Bread Recipe Quick bread recipe that makes enough for 3 loaves


  • 4 cups all-purpose flour
  • 1 tablespoon baking soda
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 5 eggs
  • 1-1/2 cups vegetable oil
  • 1 1/2 cups sugar
  • 1 cup packed brown sugar
  • 1 tablespoon vanilla extract
  • 2 cups shredded unpeeled zucchini
  • 1 cup shredded peeled apples, granny smith is what we used
  • 1-1/2 cups chopped pecans or walnuts


  1. 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 three greased 8-in. x 4-in. loaf pans. Bake at 350° for 50-55 minutes or until done. Cool in pans for 10 minutes before removing to a wire rack to cool completely. Yield: 3 loaves.


I had larger loaf pans so it made 2 larger loaves

Nutrition Information
Yield 24 Serving Size 1
Amount Per Serving Calories 346Total Fat 20gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 17gCholesterol 39mgSodium 220mgCarbohydrates 39gFiber 2gSugar 22gProtein 4g
I will be making this recipe in my arsenal of quick bread recipes. I hope your family will enjoy it as much as we did. Be sure to check out Quick Buttermilk Zucchini Bread Recipe or Chocolate Pumpkin Bread Recipe.


  1. I’ve seen tons of baked goods with zucchini in them but never with apples. Seriously loving the addition of them in here!

  2. I have a recipe that’s very similar to this that is a gluten free version and it’s AMAZING!! Your version looks amazing too!!!

  3. This looks so good, I have yet to try courgette in a cake recipe but have seen it added to lemon cakes before:-)

  4. there is no chocolate in this but yes that would be a great addition.

  5. I have heard about Zucchini breads so much, its high time I should bake one. This one looks super tasty.. Chocolate makes everything better, isnt it! 🙂

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