Blog

A moist, spiced apple zucchini bread with balanced sweetness and a tender crumb perfect for using summer’s zucchini harvest and early fall apples. This recipe delivers a reliably soft loaf every time, with a pro tip: grate the zucchini finely and squeeze out excess moisture to prevent sogginess.

Why This Apple Zucchini Bread Works

This loaf combines two moist, naturally sweet vegetables, zucchini and apple, into a warmly spiced quick bread that stays tender for days. The science behind its success lies in moisture control, ingredient synergy, and leavening balance.

Zucchini adds moisture and structure due to its high water content and mild flavor, but if not handled properly, it can make the bread gummy. Grating it finely and squeezing out excess water ensures even distribution without compromising texture. Apples contribute natural pectin and sugars, which caramelize during baking, enhancing browning and flavor depth.

The combination of oil and a small amount of yogurt keeps the crumb soft and rich without relying on butter, which can solidify when cooled. Oil has a lower melting point, so it stays liquid at room temperature, contributing to a consistently moist texture.

Baking soda is used instead of baking powder because the recipe includes acidic ingredients (yogurt and brown sugar molasses), which react with soda to create lift. This acid-base reaction ensures a quick, even rise and prevents a metallic aftertaste.

Finally, the blend of cinnamon, nutmeg, and a touch of cardamom enhances warmth without overpowering the fresh flavors of apple and zucchini creating a loaf that’s spiced just right for any season.

Ingredients with Weights and Purpose

• All-purpose flour — 240 g (2 cups) — provides structure; measure with a spoon-and-level method to avoid dense bread
• Baking soda — 1 tsp (5 g) — reacts with acids for lift; do not substitute with baking powder
• Ground cinnamon — 1.5 tsp (4 g) — adds warmth and complements apple and zucchini
• Ground nutmeg — 0.25 tsp (0.5 g) — enhances spice complexity; freshly grated preferred
• Ground cardamom — 0.125 tsp (0.25 g) — subtle floral note; optional but recommended
• Salt — 0.5 tsp (3 g) — balances sweetness and enhances flavor
• Granulated sugar — 150 g (3/4 cup) — sweetens and aids browning
• Packed brown sugar — 100 g (1/2 cup) — adds moisture and molasses depth
• Neutral oil (sunflower, grapeseed, or canola) — 120 ml (1/2 cup) — keeps crumb tender; avoid olive oil
• Large egg — 1 (50 g) — binds and adds structure; room temperature
• Plain yogurt — 60 g (1/4 cup) — adds acidity for leavening and moisture; use full-fat for best texture
• Vanilla extract — 1 tsp (5 ml) — rounds out flavors
• Zucchini, grated and squeezed — 200 g (1.5 cups, packed) — adds moisture; squeeze until no water drips
• Apple, finely diced — 150 g (1 cup) — adds sweetness and texture; use firm varieties like Fuji or Honeycrisp
• Chopped walnuts or pecans (optional) — 50 g (1/2 cup) — adds crunch; toast first for deeper flavor

Equipment

Required:

• 9×5-inch (23×13 cm) loaf pan
• Box grater or food processor
• Clean kitchen towel or cheesecloth (for squeezing zucchini)
• Mixing bowls (2)
• Whisk and spatula
• Digital scale (preferred) or measuring cups
• Oven thermometer (recommended)

Nice-to-have:

• Parchment paper (for easy removal)
• Cooling rack
• Fine-mesh sieve (for sifting dry ingredients)

Step-by-Step Instructions

Step 1: Preheat oven to 175°C (350°F). Position rack in the center. Grease and line a 9×5-inch loaf pan with parchment paper.

Step 2: Grate zucchini on the fine side of a box grater. Place in a clean towel and squeeze firmly until no more liquid drips out. Measure 200 g. Dice apple into 0.5 cm cubes.

Visual cue: Zucchini should feel like damp sawdust, not wet. If water pools, squeeze again.

Step 3: In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, cardamom, and salt. Set aside.

Step 4: In a large bowl, whisk sugars, oil, egg, yogurt, and vanilla until smooth and slightly emulsified.

Visual cue: Mixture should look uniform, not separated. No streaks of egg white.

Step 5: Add dry ingredients to wet in two batches, folding gently with a spatula until just combined.

Avoid this: Do not overmix—stir only until no flour streaks remain. Overmixing develops gluten, leading to toughness.

Step 6: Fold in zucchini, apple, and nuts (if using). Batter will be thick but scoopable.

Step 7: Scrape into prepared pan, smoothing the top. Tap gently on counter to release air bubbles.

Step 8: Bake for 55–65 minutes. Rotate pan halfway through for even browning.

Doneness test: A skewer inserted into the center should come out clean or with a few moist crumbs. Internal temperature should read 96–98°C (205–210°F).

Oven rack position: Center. Avoid top third to prevent over-browning.

Step 9: Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Pro tip: Let bread rest for 2 hours—this allows crumb to set and prevents gummy texture.

Troubleshooting: Common Failures and Fixes

Problem: Bread is soggy or gummy in the center
Likely causes: Underbaked, zucchini not squeezed well, too much apple
Fix next time: Bake until internal temp reaches 98°C; squeeze zucchini thoroughly; reduce apple to 120 g if using very juicy varieties

Problem: Bread sinks in the middle
Likely causes: Too much leavening, underbaked, opened oven too early
Fix next time: Measure baking soda precisely; avoid opening oven before 45 minutes; ensure oven is fully preheated

Problem: Dry or crumbly texture
Likely causes: Overbaked, too much flour, overmixed
Fix next time: Use scale for flour; bake only until skewer is clean; mix just until combined

Problem: Dense or heavy crumb
Likely causes: Overmixed, old baking soda, cold ingredients
Fix next time: Fold gently; test baking soda freshness (mix 1/4 tsp with vinegar—if it doesn’t bubble, replace); bring egg and yogurt to room temp

Problem: Top cracks excessively
Likely causes: Normal, but worsened by high oven temp or too much batter
Fix next time: Lower oven temp to 170°C (340°F); do not overfill pan (leave 2.5 cm headspace)

Problem: Bitter aftertaste
Likely causes: Burnt spices, old baking soda
Fix next time: Store spices in a cool, dark place; replace baking soda every 6 months

Substitutions and Variations

Egg-free: Replace egg with 60 g (3 tbsp) unsweetened applesauce or flax egg (1 tbsp ground flax + 3 tbsp water, sit 5 min). Texture will be slightly denser.

Dairy-free: Use coconut yogurt or dairy-free plain yogurt. Ensure it’s thick and unsweetened.

Gluten-free: Substitute with a 1:1 gluten-free flour blend (e.g., Bob’s Red Mill). Add 0.5 tsp xanthan gum if not included.

Oil substitution: Melted coconut oil works, but solidifies when cool—best served warm. Avoid butter for a softer crumb.

Flavor swaps:

• Add 1 tsp lemon zest for brightness
• Replace 50 g flour with cocoa powder for chocolate version
• Stir in 50 g raisins or dried cranberries
• Swap walnuts for pumpkin seeds for nut-free option

Scaling:
For two mini loaves (7×3 in): Divide batter evenly, bake 40–48 minutes.
For 12 muffins: Fill cups 2/3 full, bake 20–25 minutes.

Storage, Make-Ahead, and Freezing

Counter: Store in an airtight container for up to 4 days. Line with paper towel to absorb moisture.

Fridge: Up to 7 days. Bring to room temperature before serving to restore texture.

Freezer: Wrap cooled loaf tightly in plastic, then foil. Freeze for up to 3 months.

Thaw method: Unwrap and thaw at room temperature for 3–4 hours. Warm in a 160°C (325°F) oven for 10–15 minutes to refresh.

What not to freeze: Sliced bread with frosting or glaze—freeze plain and add later.

Make-ahead: Grate and squeeze zucchini up to 24 hours ahead; store in a sealed container in the fridge.

Serving Suggestions and Pairing Ideas

Serve slightly warm with a smear of salted butter or cream cheese. Pairs beautifully with:

• Cinnamon honey butter (mix 50 g butter + 1 tbsp honey + 1/4 tsp cinnamon)
• Apple compote (simmer diced apples with lemon juice and a pinch of sugar)
• Vanilla yogurt swirl for breakfast
• Strong black tea or spiced chai to balance sweetness

Avoid overly sweet frostings—this loaf is perfectly balanced as-is.

FAQ

Can I use frozen zucchini?
Yes, but thaw completely and squeeze out excess water. Frozen zucchini releases more liquid, so press firmly.

Why did my bread overflow?
Too much batter or leavening. Fill pan no more than 3/4 full and measure baking soda carefully.

Can I reduce sugar?
Yes, down to 200 g total sugar. Below that, texture may suffer due to reduced moisture and browning.

Best apple for this bread?
Use firm, sweet-tart apples like Honeycrisp, Fuji, or Pink Lady. Avoid Red Delicious—they turn mushy.

Can I bake in a convection oven?
Yes, reduce temp to 165°C (325°F) and check 10 minutes early. Convection can dry out the crust.

Do I need to peel the apple?
No—peeling is optional. Skin adds fiber and color, but peel if you prefer a smoother texture.

Notes from My Kitchen

Batch 1: Used coarse-grated zucchini, didn’t squeeze—bread was wet and collapsed. Discarded.

Batch 2: Squeezed well but used overripe banana instead of yogurt—too sweet and dense.

Batch 3: Reduced oil by 20 ml—crumb was dry. Reverted to 120 ml.

Batch 4: Added cardamom—elevated flavor without overpowering. Kept.

Final version: Fine-grated, well-squeezed zucchini, full oil, yogurt, and cardamom. Perfect moisture, even rise, tender crumb.

Nutrition and Disclaimer

Approximate per slice (1/10 of loaf): 240 kcal, 10g fat, 35g carbs, 2g protein, 2g fiber. Values are estimates; adjust for brands and portion size. Follow food-safety best practices.

This apple zucchini bread is more than just a way to use up garden produce—it’s a reliable, flavorful staple that brings warmth to any kitchen. Whether you’re baking for breakfast, packing school snacks, or sharing with neighbors, this loaf delivers consistent results with simple ingredients and smart techniques. I’ve tested it across seasons and pan types, and each time, it comes out moist, tender, and perfectly spiced.

Happy baking, may your kitchen always smell like cinnamon and success.