Crumb Apple Zucchini Bread + VIDEO
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Crumb Apple Zucchini Bread ~ Easy, Quick Bread Recipe Filled with Fresh Grated Zucchini and Sweet Apples then Topped with Cinnamon Brown Sugar Crumb Topping! Zucchini Apple Bread is moist and delicious!
PIN IT HERE!
Apple Zucchini Bread
I’ve always loved the idea of having my own vegetable and herb garden. When I picture it in my mind, I see myself pulling an Ina Garten and heading outside to grab my gorgeous, homegrown herbs to sprinkle over my fancy dishes. I’d make sure I planted a lot of zucchini and a few apple trees in my yard so I could enjoy this Apple Zucchini Bread as much as I wanted! It’s full of juicy, tender apples and it’s so moist and delicious from the zucchini, plus did we talk about that crumb topping. If you are like me and think crumb topping is LIFE then this one is for you!
Yeah. There’s a little bit of a disconnect between my imagination and reality. The garden, the fact I want to eat the whole loaf of this Zucchini Apple Bread and get away with it….
Not only am I slightly green-thumb impaired (so, obviously, right off the bat we can assume my garden will never look like Ina’s), my idea of a fancy meal is using a different cheese besides cheddar on my stovetop mac and cheese recipe (clearly, I’m more of a casual, comfort-food kind of girl).
Zucchini Apple Bread
So, no, the zucchini in this recipe is not homegrown (for those of you with zucchini gardens, teach me your ways! But really though…), but the mixture of the fresh zucchini with the sweet apples makes this quick bread recipe a total crowd pleaser.
Do you have to peel zucchini to make apple zucchini bread?
No need to peel the zucchini, the skin melts right into this sweet zucchini apple bread!
And that crumb topping! Am I right?! It’s a pretty similar recipe to the one I used on this coffee cake banana bread, and it was my greatest decision all week long. I’m not even joking.
If you are looking for a staple Zucchini Bread Recipe this one is great!
I have a bit of a thing for sweet and simple breads. Whenever I’m in a cafe or coffee shop, my willpower gets a workout as I try to refrain from tacking on a muffin, apple turnover, a small slice of lemon loaf cake, or pound cake (okay, okay, I know pound cake is technically a cake rather than a bread, but when it’s shaped like a bread loaf, I’m calling it a bread so I can justify my dessert later 😉 ).
Grocery list for Apple Zucchini Bread
- Apples
- Zucchini
- Brown sugar
- Butter
- Cinnamon
- Flour
- Granulated sugar
- Baking powder
- Salt
- Canola or vegetable oil
- Milk
- Eggs
- Vanilla extract
And, because there are apples in this ‘lil baby, I totally had a slice of this breakfast. Oatmeal’s got nothing on you, Zucchini Apple Crumb Bread.
It’s sweet, has a nice crunch from the cinnamon brown sugar topping, and takes only a few minutes to whip up the batter.
How to make Zucchini Apple Bread
- Start by cooking the apples with brown sugar, butter, and cinnamon, stirring occasionally. Remove from heat and allow to cool.
- For the bread – Sift flour, sugar, baking powder, salt, and cinnamon.
- In a another bowl, mix oil, milk, eggs, and vanilla together.
- Pour in the wet ingredients and stir until combined.
- Add in grated zucchini. Fold into the batter.
- Pour batter into prepared bread pan.
- For the Crumb Topping – Prepare the crumb topping. Sprinkle coating evenly over the batter.
- Bake for 55-60 minutes, or until a cake tester comes out clean
- Allow bread to cool
Plus, I even made a video for you to watch me making this Zucchini Apple Bread!
<iframe width=”560″ height=”315″ src=”https://www.youtube.com/embed/dwnLlz1-dgA” frameborder=”0″ allow=”autoplay; encrypted-media” allowfullscreen></iframe>
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Are you looking for more delicious recipes for homemade bread?
- Double Chocolate Zucchini Bread
- Buttermilk Rhubarb Bread
- Cinnamon Swirl Zucchini Pumpkin Bread
- Pumpkin Bread Recipe with Caramel Glaze
- Pumpkin Chocolate Chip Bread
- Apple Pull Apart Bread
I’m pretty sure I hear this zucchini apple bread calling your name, 😉
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!

Crumb Apple Zucchini Bread
Ingredients
Bread
- 1 1/2 cups all purpose flour
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/3 cup canola or vegetable oil
- 1/2 cup milk
- 2 eggs
- 1 tsp vanilla extract
- 1 cup grated zucchini
Apples
- 1 cup chopped apples
- 2 Tbsp brown sugar
- 1 Tbsp butter
- 1 tsp cinnamon
Crumb Topping
- 1 tsp cinnamon
- 1 cup flour
- 1 cup brown sugar
- 6 Tbsp cubed butter cold
Instructions
- Preheat the oven to 350 degrees and grease an 8 1/2 x 4 1/2 bread pan. Set aside.
Apples
- In a small saucepan over med-low heat, cook chopped apples with 2 Tbsp of brown sugar, 1 Tbsp butter, and 1 tsp of cinnamon, for 5-7 minutes, stirring occasionally, or until apples have begun to soften. Pull off heat and allow to cool.
Bread
- In a large bowl, sift together flour, sugar, baking powder, salt, and cinnamon.
- In a another bowl, mix oil, milk, eggs, and vanilla extract together.
- Making a well in the center of the dry ingredients, pour in the wet ingredients and stir until combined.
- Add in grated zucchini (zucchini is a very wet vegetable, so try to pat off as much excess water as possible with a paper towel before adding to the batter) and cooled apples. Fold into the batter.
- Pour batter into prepared bread pan.
Crumb Topping
- Combine cinnamon, flour, and brown sugar. Cut in butter with a pastry cutter, and mix until the topping looks like coarse crumbs. Sprinkle coating evenly over the batter.
- Bake for 55-60 minutes, or until a cake tester comes out clean (My oven took exactly 55 minutes; around the 40-minute mark, I usually cover the bread with a piece of foil to keep the top from browning too much).
- Allow bread to cool before removing from pan.
- Enjoy!
Video
Nutrition Information
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Diana says
Have made several times, very very good. Negative reviews for needing to cook longer always leave me scratching my head. If it’s not done, don’t take it out yet, pretty basic concept. Leftover topping is always put to use on other baking projects.
Thanks for the recipe, we’ll be enjoying it yet again this season.
Julie Evink says
I’m so glad you enjoy this recipe Diana!! 😉
Rhonda says
I’m fairly new to Pinterest and have made this recipe in muffin form. They freeze beautifully and the only change is I add the apples directly in the batter!
Julie Evink says
Wonderful to hear and a great tip!
Kathy says
I tried this today and it took forever to cook. After hours I finally called it done. The flavor was awesome. I think next time I make it, and I will, I’ll make it in muffin pans. Thank you or your recipe.
Michelle Sperr says
Hi Kathy! What a great idea to make it in a muffin pan – sounds delicious!
Louise Dubrule says
I listened to the others. Baked for the suggested 55 minutes PLUS another 18 minutes, and even left it in the turned-off oven for another 20 minutes. It was worth it: moist, flavorful. My dinner guest thought it was great. And I used only half of the topping…will save that for something else.
Michelle Sperr says
Awesome Louise! Glad you enjoyed this recipe.
Kris Janisch says
I made this today but I added walnuts, used only half of the crumb topping and made it into muffins. They turned out awesome!! Definitely will make this again.
Julie says
Perfect! Thanks so much for reviewing and rating the recipe, I’m glad you enjoyed it! I might have to try it as muffins.
Shelli Shepherd says
I made three mini loaves instead of one full size one. Still took nearly the full time to cook. I think it had to do with the apples. =( I had such high hopes for this recipe, and am so disappointed! Also left off the crumb topping because the amount of carbohydrates is crazy for this recipe.
Julie says
Hi Shelli, sorry it wasn’t a favorite for you. Thanks for trying it!
Audrey Gutierrez says
I had the same problems as Sheila, it did not cook thoroughly, still very wet when out of the loaf pan. I cut it in chunks put it into a baking dish and tried to fix the raw dough by baking at 350 for another 10-15 minutes. Still too raw to eat.
I knew I was likely going to be a questionable batter with milk. I have made hundreds of loafs of zucchini breads and this is the first to ask for milk and I never had to “dry” the zucchini. I usually only see milk in cake batters.
I went back to the Better Homes and Gardens New Cook Book recipe for zucchini bread, always yummy.
Thanks Julie for posting this recipe, it didn’t work for me, but whenever I try something new I know it has risks and when it doesn’t work for me, it is something to add to my baking knowledge bank
AG
May I make a suggestion: Do not add milk and try recipe with 1 egg.
Julie says
Thanks for giving it a shot Audrey! Sorry it didn’t turn out for you.
Tommy says
I agree. Milk was questionable. I would not add milk to this. ALso, as many other people have commented, WAY too much crumble for the top
Julie says
I’m sorry it didn’t work out for you, Tommy!
Nancy Stringer says
This recipes sounds so yummy! I would like to make this recipe for the ladies in my church small group but we don’t meet again until the middle of September, any experience with freezing the loafs?
Love in Christ,
Nancy S
Julie says
Hi Nancy – Yes, you could freeze it. If you do, make sure to wrap it up tight! However, it will definitely be better fresh!
Kate says
Great recipe. It took FOREVER to bake
Added nutmeg too great flavor
Left in for an hour and then checked it every 5 minutes after with toothpick.
Sheila says
I cooked mine for an hour. The tester came out clean but it was still so raw we couldn’t eat it. What a waste. I’m so disappointed. I wonder if one of the reasons is I used all the crumb topping and the heat didn’t penetrate? I got as much water as I could from the zucchini.
Julie Evink says
I’m sorry it didn’t turn out! I’ve made it many times and I haven’t had this problem! Did you leave it in to finish baking?
Jessica says
Making this because it sounds delicious and I have zucchini to use up. The crumb topping amount, though, seems extremely high. I made the entire recipe but only used a fraction of the topping.
Julie says
I hope you enjoyed it!
Judy says
Can this recipe be used to make muffins?
Julie Evink says
I would think it would work fine!
Marcia says
I doubled the recipe and made three loaves instead of two. Baked them for an hour and they turned out amazing. Will definitely make again.
Julie Evink says
Awesome! So glad you enjoyed it!
Charlotte says
Amazing recipe, I made a glaze for the top. Charlotte
Julie Evink says
Great addition Charlotte! Thanks for commenting and rating!
Mariea says
Love the apple zucchini bread. Just made it. ???
Julie Evink says
So glad you enjoyed it! Such a great fall flavor combo!
Nellie Tracy says
Every thing about this recipe is amazing! It all comes together so nicely into complete deliciousness!
Julie Evink says
So glad you enjoyed it!