Apple Zucchini Bread

Baking, Breakfast, Desserts & Baking, Recipes, Snacks

Registered Dietitian Tori Wesszer shows you how to make zucchini apple bread that the whole family will LOVE!

The transition from summer to fall is my FAVOURITE time of the year.  The crisp air and gorgeous colours when the trees turn make me want to dive into a cozy knit sweater, throw on the slippers, steep some tea and crank up the oven to bake.  Is anybody else with me? This Apple Zucchini Bread is perfect for those cozy fall days.

I’ve always been a baker, truly since I can remember.  Granted, I wasn’t always a GOOD baker.  Take the time that I baked a single loaf of bread that weighed 12 lb (we weighed it for the record). Or the time that I baked a pie that not even the dog would eat.  Yes, my friends, it’s been a long journey with some hard lessons.

Now, there are a few things that I’ve learned along the way.  For instance, don’t get impatient and try to rise bread with the oven on (apparently yeast isn’t fond of too much heat) – unless a 12 lb loaf of bread is what you’re aiming for?  I’ve also learned to measure my ingredients properly, follow instructions, and to invest in good quality bakeware.

Let’s talk bakeware.  Have you ever tried to take muffins out of an old tin and had them stick to the bottom, transforming them into only-muffin tops in the process of getting them out?  I have.  Or baked cookies on a baking sheet that you had to throw out after using (with the cookies still stuck to the pan)?  I’ve done that too!  The point is that quality really counts!

I recently partnered with Paderno to create a mini recipe series using their bakeware, and was completely blown away! The first thing that I noticed was that the products are all designed in CANADA!  It’s great to see products that are created in a way that better supports our local economy.  The other thing that I quickly noticed about both the bakeware, and their cookware line of pots and pans, was the weight of the products: they didn’t mess around, it’s such good quality!  The bakeware that I used to create the recipes is durable and professional quality with a stick-resistant textured base, which translates into a consistent, even baking and no sticking.  They are also dishwasher safe which gets a high-five from every busy mom out there!

I used the Paderno Professional Loaf Pan to make this lightly sweetened bread and it came out BEAUTIFULLY.  Zucchini bread is a perfect way to use up that extra zucchini from the garden, and together with the apple, it makes this cake so moist! Note that the Paderno pans are larger than an average loaf pan; you may need to divide the batter between 2 smaller loaf pans if that’s what you have at home.  Leave out the pecans if you want to make it lunch-friendly for the kids.  You can even make it into muffins using the Paderno Professional Muffin Tin and reduce the bake time to approximately 20 minutes (or until a toothpick comes out clean when inserted into the centre).

If after this loaf you still have zucchini leftover I recommend trying this Vegan Zucchini Bread or these Zucchini Bread Pancakes.

This is the first of three recipes that I will be posting this week, I would love to hear your thoughts if you have a chance to try them!

Apple Zucchini Bread recipe from Fraiche Nutrition Preparing Apple Zucchini Bread Apple Zucchini Bread Recipe from Fraiche Nutrition Apple Zucchini Bread Recipe from Fraiche Nutrition Apple Zucchini Bread from Fraiche Nutrition  Baking Apple Zucchini Bread Apple Zucchini Bread Recipe from Fraiche Nutrition Apple Zucchini Bread

Registered Dietitian Tori Wesszer shows you how to make zucchini apple bread that the whole family will LOVE!

Registered Dietitian Tori Wesszer shows you how to make zucchini apple bread that the whole family will LOVE!
5 from 1 vote

Apple Zucchini Bread

 Zucchini bread is a perfect way to use up that extra zucchini from the garden, and together with the apple, it makes this cake so moist!

Course Dessert
Keyword Apple, Bread, Fall, Loaf, Zucchini
Servings 2 small loaves
Author Fraîche Nutrition


Wet Ingredients:

  • 1 cup tightly packed grated zucchini (skin on)
  • 1 ¼ cup tightly packed grated peeled apple (I used Granny Smith)
  • 2 eggs (beaten)
  • ½ cup oil (ie. avocado, canola or olive oil)
  • 3 tablespoon honey
  • 1 teaspoon vanilla

Dry Ingredients:

  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1 cup toasted pecans (chopped)
  • 3/4 cup sugar (or coconut sugar)
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon allspice
  • dash nutmeg
  • ½ teaspoon salt


  1. Preheat the oven to 350F and grease and flour the Paderno Professional loaf pan (or 2 smaller loaf pans: you can also line muffin tins with papers and make this into muffins).
  2. Mix the wet ingredients together well in a medium bowl.
  3. Mix together the dry ingredients in a large bowl until combined.
  4. Stir the wet ingredients into the dry ingredients, folding with a rubber spatula until it is completely incorporated together.
  5. Pour the mixture into the prepared loaf pan(s) or tins and bake until it is golden brown and a toothpick inserted into the centre comes out clean, approximately 40 minutes (the bake time will be less if you are dividing the batter between 2 pans or muffin tins: closer to 20 minutes for muffins).
  6. Remove from the oven, let it cool in the pan for 5 minutes, and invert it onto a baking rack, removing the loaf pan, to cool slightly before serving.

Registered Dietitian Tori Wesszer shows you how to make zucchini apple bread that the whole family will LOVE!


Thank you to Paderno for sponsoring this post!

Photography by Mackenzie Jane Photo

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63 Comments on “Apple Zucchini Bread”

  1. Liz

    Approximately how many zucchini dies one need for a cup? I only have one in hand. Thanks! Will be making asap.

  2. Kim

    I already had the grater out making apple birch muesli when this recipe was posted on the blog, so I made it instantly. It turned out beautifully. I also wondered if there was a healthier option to substitute for the white sugar, and could unsweetened applesauce be used instead of vegetable oil. Otherwise, it is delicious!

    1. Tori Wesszer

      Hi Kim!

      Thanks for the feedback! You can try cutting back on the sugar, it won’t impact the texture too much, or substituting coconut sugar if that works for you. I’ve had success substituting apple sauce for oil in the past, though I’m not afraid of a bit of fat in my diet so it’s really up to you! Would love to hear if you try it out! I think that you could cut back on some of the sugar if you substitute the oil out for apple sauce!

  3. Michele

    Can’t wait to make this one later today. Know my little one will love it as much as we will 🙂

  4. Francene M Katzen

    I can’t wait to try this. Looks so yummy. I so love your kitchen!!!! It is really pretty!

  5. Lindsay S

    Hi Tori! So excited to try this recipe. Do you squeeze out the water from the zucchini and apples?

  6. Bailey

    Can you just omit the pecans? I’m not a fan of nuts in baking but wanted to make sure it would still turn out!

  7. Pat Hamilton

    Hi Tori,
    I was delighted with the zucchini apple bread recipe. Such a treat to enjoy with a hot cup of coffee.
    Your banana bread recipe is also a true hit in our household.
    Thank you for all your wonderful recipes, I have tried so many of them and I am NEVER disappointed.

  8. Melanie

    Tori this is DELICIOUS – the best zucchini loaf I’ve made!! I made a small loaf and some muffins and both were so moist and such a hit with everyone! I’m going to make it again this week.

  9. Verna

    Absolutely delicious Tori! This is the third recipe I’ve tried in a week from your blog! All of the ingredients work beautifully together. I will make this on a regular basis! Thank you so much for sharing! 😊💞

    1. Tori Wesszer

      I’m so happy you liked it Verna and thanks for the valuable feedback, it’s always so nice when people take the precious time out of their days to comment:). Have a great day! Tori

  10. Gwen

    Hi Tori,
    I want to try this recipe. Just wondering if I can use olive oil instead. I don’t have All spice, would it taste different if I don’t add it? Thanks!

    1. Tori Wesszer

      You bet! I am just re-working the recipe to make a vegan version and used olive oil to see, and it was perfect! No worries about the allspice I would just add a bit more of the other spices!

  11. Janice

    Just made this recipe into mini muffins to store in the freezer for school lunches. Let my six year old son taste test them, and I’ve never seen him so excited over a food, safe to say they were a hit! Thanks Tori!!

    1. Tori Wesszer

      That’s fabulous, love that feedback!!! It doesn’t get any more honest than coming from a 6 year old!
      Thanks for writing me the note Janice it means a lot to me! Take care! Tori

  12. Steph

    I just recently discovered this recipe as I have an over abundance of zucchini from my little backyard garden and I have to say it is a huge hit in my household! I’ve made it twice now in the last 2 weeks and even doubled it the second time so I could make both bread and muffins because my hubby loved it so much the first time! I omit the pecans and the all spice because I don’t have any and just added slightly more cinnamon & nutmeg. Thanks for the great recipe 🙂

  13. Karen

    I made this and there was too much batter for the size of tin you recommended. It tasted great, but it oozes out the loaf pan during cooking.

  14. Krystal

    Hi Tori,
    Is there anyway to make this gluten free? Have you tried using any other types of flour?

  15. Kristy Redding

    Tori THANK YOU so much for this yummy recipe. I recently had a boatload of apples given to me and this was the perfect thing to make for the family. I omitted the pecans to make it lunch friendly for the kids but look forward to making it with the pecans for myself 🙂 Also wanted to thank you for making such a terrific blog with really delicious and easy to make recipes. Your recipes and instagram posts are such good inspiration for cooking and baking. Any chance you would know an easy pumpkin scone recipe I could make?

    1. Tori Wesszer

      Hi Kristy! Thank you so so much for the lovely message that just made my day! I actually do have a pumpkin scone recipe- just search for ‘pumpkin’ on the site (the search function is in the menu) and it should come up! Happy Baking! Tori

  16. Jimena

    Hi Tory, tried this recipe this week and I loved it but my loaf didn’t fully cook through with the heat and time requirements. Do you find that you have to leave it in longer than 40mins? Would like to make a few more loafs this weekend 🙂 Thank you!

    1. Tori Wesszer

      Hi Jimena! I had modified the recipe to use two smaller loaf pans if you don’t have an oversized one – even at that it was really full on mine. Do you have smaller loaf pans? If not I would recommend just filling your regular loaf pan to the 3/4 mark and making muffins out of the rest!

  17. Julie

    These are delicious and I got my 3 year old to help me mix the different ingredients. I didn’t use any nutmeg (since I didn’t have any). But next time, I’m definitely going to buy and use nutmeg. It’ll make it even better! Thanks for the recipe.

  18. Georgina

    Can’t wait to try it my sister in law shared it with me…. we are both bakers in heaven. I noticed I can use olive oil but what about grapeseed oil ?

  19. Melanie

    Great day in Kelowna to bake. In the oven as I speak. I made a double batch as I have a lot of zucchini and transparent apples from a family farm.
    2 loafs and 12 muffins made.
    Yummy, so moist with a crispy edge. Adding to my recipe box. Thanks Tori!

  20. Kathy

    Finally made this recipe today. Realized I forgot to add the sugar, but honestly it didn’t need it. It was plenty sweet without it! Also took quite a lot longer than the 40 mins suggested for baking, but I made one large loaf. Will definitely do this one again!

  21. Meaghan

    Hi Tori!

    I was at the farmer’s market this weekend and they had baking apples available already (I’m from Ontario). I made this recipe into muffins and my family loved it! (and it was a hit with my 1 1/2 year old niece). I didn’t have pecans so I added a cup of oats.

    Looking forward to making it again!

    Thanks 🙂

  22. Raelene

    I read in the comments you’re tweaking the recipe to make a vegan one. We have an egg allergy, do you think I can just substitute with apple applesauce or should I do a “flax/chia seed + water egg”?

  23. Leanne

    I just tried both this recipe and your double chocolate omega 3 loaf! Very good and very well received by all of my family!

  24. Gwen

    Can I add hemp seeds in this recipe too? Your double chocolate zucchini recipe turned out delicious! Also wondering if I can add more hemp seeds to that recipe.

  25. Karen

    Made the apple zucchini bread on the weekend and it was 5☆. Thanks for another great recipe! Can’t wait for my cookbook!

  26. Carisa

    Sadly, I planted yellow summer squash instead of zucchini this year. Have you ever substituted summer squash for zucchini in these types of recipes? I’m missing zucchini this time of year 🙁

  27. Leanne Sokolov

    So moist and delicious. I halved the sugar and left out the nuts (for school lunches) and they were still delicious! Thanks for another delicious recipe Tori.

  28. Melanie

    Hi Tori,

    Have you tried this recipe with maple syrup instead of sugar? If so, how did it go and what ratio would I use?


    1. Tori Wesszer

      Hi Melanie, no I haven’t. I would love to try at some point, but it would impact the ratio of ingredients (dry:wet). In the meantime you could use coconut sugar if you are looking for a different option!

  29. Amanda

    Made this today it’s delicious! We doubled the recipe and made a loaf and muffins. Would you say if you froze the muffins they would still be good after ?

  30. Genevieve

    Amazing recipe for fall, made them into muffins so delicous!! Will definitely be doing this recipe very soon.

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