Apple Zucchini Bread

Breakfast, Desserts & Baking, 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?

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! 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).

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!

Apple Zucchini Bread

Makes 1 loaf


Wet Ingredients:

  • 1 c. tightly packed grated zucchini
  • 1 ¼ c. tightly packed grated apple (I used Granny Smith)
  • 2 eggs, beaten
  • ½ c. vegetable oil
  • 3 Tbsp. honey
  • 1 tsp. vanilla


Dry Ingredients:

  • 1 c. whole wheat flour
  • 1 c. all-purpose flour
  • 1 c. toasted pecans, chopped
  • 3/4 c. sugar
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • ½ tsp. allspice
  • dash nutmeg
  • ½ tsp. salt



  1. Preheat the oven to 350F and grease and flour the Paderno Professional loaf pan.
  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 and bake until it is golden brown and a toothpick inserted into the centre comes out clean, approximately 40 minutes.
  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 finish cooling 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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26 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 🙂

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