Beautiful spiced apple zucchini bread made with fresh zucchini, bites of juicy apple and plenty of cozy spices. This fluffy, healthy apple zucchini bread recipe is naturally sweetened with pure maple syrup and topped with a warm, luxurious cinnamon cream cheese glaze! The perfect loaf to transition from summer to fall.
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It’s peak zucchini season here and we’re, of course, on a huge zucchini kick. I originally posted this incredible bread last summer as a way to transition from summer into fall, and I had to share it again because it’s just too perfect this time of year.
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My deliciously moist, fluffy spiced apple zucchini bread with luscious cream cheese glaze is just a beauty if I do say so myself.
I knew I wanted to make a twist on my famous healthy zucchini bread and with September around the corner, it’s time for us to get excited for all things fall. SO we’ve got a whole fresh zucchini in this gorgeous loaf, plus sweet chunks of apple and tons of warming spices like cinnamon and nutmeg. Don’t forget the crunchy chopped pecans and, of course, that thick, wonderful cinnamon cream cheese glaze!
Not into glaze? Enjoy a warm slice with a pat of butter on top. OMG so good. I included plenty of options for making this healthier apple zucchini bread gluten free, nut free & dairy free, so be sure to read the full post before baking and devouring. I know you’ll love this one!
Zucchini Spice Cake #bundtamonth
Get ready to fall in LOVE with the flavor and texture of this apple zucchini bread. It’s filled with cozy spices and deliciously moist thanks to zucchini and applesauce. Here’s everything you’ll need to make it:
I haven’t tested this zucchini apple bread using egg alternatives like flax eggs, but let me know if you give it a try in the comments! Be sure to also use vegan butter and vegan cream cheese in the glaze.
Feel free to store this healthy apple zucchini bread in an airtight container at room temp for one day, then transfer it to the fridge for up to 5 days.
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I hope you love this delicious spiced apple zucchini bread! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
Serving: 1 slice (with glaze) Calories: 270 cal Carbohydrates: 36.2 g Protein: 3.9 g Fat: 12.7 g Saturated Fat: 7.2 g Fiber: 1.4 g Sugar: 19.8 gEver find yourself staring at a summer’s bounty of zucchini, wondering, ‘What next?’ You’re not alone! I’ve got you covered with over a dozen zucchini recipes on this site, from zucchini muffins and zucchini fritters to wholesome zucchini soup. But the recipe that takes the cake, quite literally, is this classic zucchini bread (and, of course, its decadent cousin, chocolate zucchini bread). Despite the generous portion of shredded zucchini in the batter, it mysteriously vanishes during baking, creating a bread that tastes more like a snack cake than anything else. It’s a snap to prepare, and if you’ve got little ones around, it’s a fantastic way to sneak some veggies into their diet. Swap the nuts and currants for chocolate chips, and they’ll be none the wiser while happily asking for seconds!
If you’d like to use chocolate chips instead of nuts and currants, add about 1 cup; just be sure total add-ins (nuts, currants, chocolate chips) do not exceed 1½ cups.
Zucchini Spice Cake With Cream Cheese Frosting
Begin by grating the zucchini. I use a food processor, but a box grater works well too. There is no need to wring out the liquid.
Zucchini bread can be frozen for up to three months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap, or place in a freezer bag. Thaw the bread overnight in the refrigerator before serving. Lightly toast individual slices for best results.
I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @.
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This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.The zucchini in this loaf keeps the bread moist and light while adding the perfect texture! Much like Banana Bread, this quick bread is even better on day 2!
It is not necessary to peel zucchini when you’re making a zucchini loaf. Zucchini skin is thin and softens while baking and it is not noticeable in flavor or texture in the loaf. The skin also contains lots of vitamins and minerals.
Grate zucchini with the larger size of a box grater or food processor (don’t dice or chop it). You want shreds of moisture in every bite! Once grated, if can be added to the batter, do not squeeze the zucchini dry.
Vegan Gluten Free Zucchini Bread
Like most quick bread recipes, this is easy to make and requires just a few minutes to prep. I line my loaf pans with parchment paper to make the bread extra easy to remove.
Keep zucchini bread on the counter for up to 2 days. It’s very moist so if you’ll be keeping it longer you’ll want to freeze it.
Freezer: Like most quick bread, you can freeze zucchini bread. Be sure to cool completely first. Freeze it in slices wrapped in plastic wrap and then aluminum foil. Freezing in slices makes it easy to thaw just as much as you’d like to eat.
Zucchini Bread Recipe
Use the larger side of a cheese grater to shred the zucchini. There is no need to peel it first unless it is a very large garden zucchini with thick skin.
Calories: 208 | Carbohydrates: 22 g | Protein: 3 g | Fat: 12 g | Saturated Fat: 1 g | Cholesterol: 20 mg | Sodium: 197 mg | Potassium: 78 mg | Fiber: 1 g | Sugar: 13 g | Vitamin A: 50 IU | Vitamin C: 2 mg | Calcium: 17 mg | Iron: 1 mg
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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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