Apple Walnut Zucchini Bread-This easy recipe is a great way to use up your summer zucchini harvest! Delicious zucchini bread made with just a few simple ingredients, is the perfect treat with a hot cup of coffee for a cool fall morning. The combination of tart apples, the nice crunch of roasted walnuts, and cozy spices make this zucchini apple bread a must try recipe this fall season!
All home gardeners run into the quandary of having more zucchini than they can use for personal consumption! This easy zucchini bread recipe makes sharing with your friends and family a welcome prospect.
Next time you are looking for the perfect way to use up your garden zucchinis, we have you covered with our peach pecan zucchini bread recipe and our decadent dark chocolate zucchini brownies.
Jump to:
What You're Going to Need!
- Apples - we selected a honey crisp apple for this recipe, but you could use any kind of apple variety including granny smith.
- Eggs - this recipe is based on using large eggs.
- Walnuts - roasted pieces to add some texture to this delicious bread.
- Greek Yogurt - using this instead of sour cream gives an extra lift from the active culture.
- Butter - unsalted and softened.
- Cinnamon - ground.
- Shredded zucchini - for best results, shred this up last minute to avoid excess liquid leeching out.
See recipe card for quantities.
Recipe
Apple Walnut Zucchini Bread
Ingredients
Equipment
Method
- Preheat the oven to 350℉. Using a food processor or box grater, shred the fresh zucchini.
- Crack the eggs into a large mixing bowl. Add the sugar and using a wire whisk mix until the mixture turns lighter in color and texture.
- Add the shredded zucchini and using the same wire whisk mix to combine.
- Add the walnuts mix to combine and set aside.
- In a separate bowl using a rubber spatula, combine the flour, salt, baking soda, baking powder, and ground cinnamon.
- Add ⅓ of the flour mixture to the egg mixture and using the wire whisk stir to combine.
- Add ⅓ of the Greek yogurt and stir to combine. Repeat this process until all of the flour and yogurt are used, ending the process with the yogurt.
- Place the sliced apples in a small mixing bowl and toss with sugar and remaining ground cinnamon. Using about 1 tbsp. of butter spread it evenly onto the bottom of the pan. Spray the entire pan with pan release spray.
- Place the sliced apples on to the bottom of the pan creating a design of your choice! Place pats of the remaining softened butter on top of the apples.
- Carefully spread the batter on top of the sliced apples and butter, place the springe form pan onto a parchment paper lined baking sheet pan.
- Place into a 350 ℉ oven for 1 hour or until a toothpick placed into the center comes out clean. Place the springe form pan onto a cooling rack and cool the bread for 25 minutes.
- While the bread is still warm place a large plate on top of the springe form pan and flip it. Carefully remove the springe form pan revealing the apples now on top.
- Cool for a few more minutes, slice, and enjoy!
Nutrition
Tried this recipe?
Let us know how it was!Chef Tip
For the best results we recommend shredding the zucchini right before using it. You can shred your excess zucchini harvest, portion it into cup measurements, vacuum seal it and freeze it with good success. Make sure if you are using defrosted zucchini, to place it into a kitchen towel and squeeze out the excess liquid before using it.
The Story Behind Zucchini Bread
The original story behind zucchini bread goes way back to the Middle Ages, with the tradition of vegetable puddings. However, during World War ll zucchini was a prolific vegetable in the nations victory gardens. After the war Americans continued to grow the vegetable. The hippie movement of the 1960's placed a new focus on eating healthier foods including more vegetables. A sweet quick bread was an easy and delicious way to achieve those goals! Our story behind zucchini bread is that like many home gardeners we grow way too many zucchinis every year! I love the challenge of creating a new and delicious zucchini bread recipe each fall season.
How to Make an Apple Walnut Zucchini Bread
- Preheat the oven to 350 degrees F. Shred the zucchini, measure the sugar and eggs in separate bowls.
2. Using a wire whisk, combine the eggs and sugar until incorporated and light in color and texture.
3. Add the shredded zucchini and using the same wire whisk stir to combine.
4, Add the walnut pieces and stir to combine.
5. In a separate bowl, combine the flour, salt, baking soda, baking powder, and ground cinnamon.
6. Add ⅓ 0f the flour mixture to the egg mixture and stir to combine.
7. Then add ⅓ of the Greek yogurt and stir to combine. Repeat this process using the rest of the flour mixture and yogurt, ending with the Greek yogurt.
8. In a small bowl toss the sliced apples with sugar and cinnamon. Spray a springe form pan with pan release spray. Use a pat of butter to coat the bottom of the pan.
9. Get ready to start the creative process and use the sliced seasoned apples to create a pattern on the bottom of the pan.
10. Use the remaining softened butter to pat onto the sliced apples.
11. Carefully spread the batter on to the apple slices. Place the pan onto a parchment paper lined baking sheet pan and bake at 350 degrees for 60 minutes or until a toothpick inserted into the center of the loaf comes out clean.
12. Remove from the oven and allow to cool for 25 minutes. While the bread is still warm, carefully place a large plate over the top of the pan. Then flip the bread over and remove the springe form pan.
Substitutions &Variations
- White sugar - for a healthier version of this bread you could substitute white sugar with honey or even agave syrup.
- All-purpose flour - can be substituted with a gluten free one to one flour mixture. I would recommend increasing the bake time by at least 10 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Dairy free - yogurt and butter spread can be used in place of the Greek yogurt and unsalted butter.
- Pecans - can be used instead of walnuts or eliminated entirely.
- Fesh cranberries - add an elegant festive touch!
- Sour cream - can be used in in place of Greek yogurt.
- Pumpkin spice - can be substituted for ground cinnamon.
Storage & Helpful Hints
Using a springe form pan for this zucchini bread recipe is important to the success of the layer of sliced apples on top of the bread. Not only are the apples beautiful to look at, but the flavor and added texture can't be beat!
Store the finished bread in the refrigerator, wrapped tightly in plastic wrap or an airtight container for 5 days. we don't recommend freezing this bread because the sliced apples on top will become soggy when defrosted.
Newest Recipe!
Leftover Corned Beef, Cabbage, & Potato Hash
Every St. Patrick's Day we cook two corned beef brisket roasts, so we have one leftover to make our favorite corned beef and potato hash.
I have not tested this recipe with gluten free 1 to 1 ratio flour. But I would substitute the flour with gluten free 1 to 1 mix and increase the baking time by 10 minutes.
Jason Miller says
Great idea for what to do with garden surplus!