Zucchini Apple Bread Recipe
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Zucchini Apple Bread Recipe

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“Help!” cries Kathy Strawser from Dunkirk, New York. “I love to bake Zucchini Apple Bread but since I've been diagnosed as diabetic, I think this recipe calls for too much sugar.”
TOTAL TIME: Prep: 30 min. Bake: 55 min. + cooling
MAKES:36 servings
TOTAL TIME: Prep: 30 min. Bake: 55 min. + cooling
MAKES: 36 servings


  • 4 cups all-purpose flour
  • 3 teaspoons baking soda
  • 1-1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 5 eggs
  • 1-1/2 cups vegetable oil
  • 2 cups sugar
  • 1 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 cups shredded zucchini
  • 1-1/2 cups chopped pecans
  • 1 cup grated peeled apples

Nutritional Facts

1 slice: 246 calories, 14g fat (2g saturated fat), 30mg cholesterol, 133mg sodium, 29g carbohydrate (18g sugars, 1g fiber), 3g protein.


  1. In a large bowl, combine the flour, baking soda, cinnamon, nutmeg and salt. In a large bowl, beat the eggs until frothy. Add the oil, sugars and vanilla; beat until blended. Stir into dry ingredients just until moistened. Fold in the zucchini, pecans and apples.
  2. Transfer to three greased 8-in. x 4-in. loaf pans. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 3 loaves (12 slices each).
Originally published as Zucchini Apple Bread in Light & Tasty August/September 2005

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Doris1407 User ID: 2771379 80575
Reviewed Oct. 9, 2008

"My Zucchini recipe dosen't call for apples either, but I do put drained crushed pineapple in mine (1/2 cup drained)


Francesbean User ID: 3101806 54066
Reviewed Jul. 31, 2008

"My recipe for zucchini bread doesn't call for apples, but I'm sure you can add them. This weekend I baked up 5 mini loaves for my parents - mom is 81 and just had her 2nd heart attack in 22 years and has been diagnosed diabetic, Dad has been diabetic for a few years now. I totally replaced the oil with unsweetened applesauce and dropped the sugar from 1 1/4 cups to 3/4 cup. It tasted just as good - adding grated apples would make it even sweeter. Using the mini loaves and freezing them gives my parents just enough to eat in a couple of days and they can pull one out of the freezer every couple weeks to a month to have a home baked bread."

nanellen49 User ID: 2708493 112668
Reviewed Mar. 7, 2008

"can you bake with splenda when you are diabetic?"

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