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Apple Zucchini Bread

Rated as 4.52 out of 5 Stars

"Since apples and zucchini are so abundant in this area, it's only natural that the two be used together in one recipe. I really don't know the origin of this bread, but I do know it's been one of my favorites for many years."
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1 h 5 m servings
Original recipe yields 48 servings


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  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. x 3-in. loaf pans. Bake at 350 degrees F for 50-55 minutes or until done. Cool in pans for 10 minutes before removing to a wire rack to cool completely.


Read all reviews 20
  1. 25 Ratings

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Most helpful positive review

Great recipe, I used applesauce instead of oil and used splenda instead of sugar. Tastes fantastic.

Most helpful critical review

I couldn't taste the apples at all in this bread. It was good, it tasted just like plain zucchini bread to me, but I will not make it again.

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Great recipe, I used applesauce instead of oil and used splenda instead of sugar. Tastes fantastic.

Good recipe using apples and zucchini! I changed the oil to applesauce to make it more apple like -- that was a good change. If I make it again, I would leave out the nutmeg.

Yum! Made with half whole wheat flour, 1/2 splenda in the sugar, added shredded carrots, golden raisins and fresh chopped pineapple. I only used 2 tbsp of oil and added yogurt and applesauce for...

AWESOME! I made it exactly as recipe called for but I made 6 mini loaves instead (5-3/4 X 3-1/4 X 2). Kept one for myself and gave the rest out as gifts. Everybody, including me, LOVED them. Esp...

I really like this recipe,it's almost the same as mine,instead i add raisins to it,if you use the raisins you will want to soak them in warm water first,also i call this apple raisin nut bread b...

This recipe was pretty good. Although, it was little dark after baking. I even cut the baking time by 10 minutes. I may change the sugar amounts next time.

This recipe was exactly what I wanted! It's golden brown on the outside and moist and yummy on the inside. Delicious!

This was my first ever attempt at zucchini bread and it was wonderful! Not too sweet, but that's what makes it a bread and not a cake.

This makes an excellent moist loaf. Changed the oil to unsweetened applesauce and didn't put in the pecans (personal preference). Got rave reviews from the wife, which is always good. Will be...