This is a towering brick of a 2.5-pound zucchini bread, easily 1.5x of most standard recipes, so please don’t balk at the oil or sugar levels — they’re all to scale, and the result is just moderately sweet. If you have a scale, this is a one-bowl recipe. You can use any kind of cocoa powder here, but my preference is Dutch-processed, or basically the kind you’d get from any European brand. Just a heads up: The baking time is long. It’s taken me 1 hour 25 minutes the last three tests, but I know that ovens range. You can cut into it right away but I really like it better on day two, when the moisture settles into an even crumb and the top is extra crunchy.

Easy Apple Butter Zucchini Bread—a simple zucchini bread topped with clusters of cinnamon sugar and served with whipped cinnamon maple butter. This is not your average loaf. The secret? A little apple butter baked right into the batter. You don’t really know it’s there, but it’s what makes each slice extra soft, perfectly sweet, and so flavorful.

I’ve been in such an end-of-summer baking mood lately. I think it’s the light right now—the way it filters through the trees feels so warm and a little autumn-like. It just makes me want to bake!

Last week, with a pile of zucchini on the counter, I decided to make a loaf. No chocolate this time (even though, yes, that would be amazing). I wanted something simple and cozy… but still special. The apple butter was kind of a spur-of-the-moment decision, but it’s what ended up making this bread so delicious.

We might not be in apple season just yet, but this loaf has me counting down the days. It’s that perfect in-between recipe—late summer zucchini meets the warm, spiced flavors of early fall.

These are the details

Ingredients

• Zucchini
• salted butter
• brown sugar
• plain Greek yogurt
• apple butter – you could also use maple, but apple butter is best
• eggs
• vanilla extract
• whole wheat or all-purpose flour
• baking powder
• salt
• salted butter

Ingredients – for the Cinnamon Maple Butter

• salted butter
• maple syrup
• vanilla
• cinnamon
• sea salt

Steps

Looking for other baking recipes? Here are my favorites:

Chocolate Chip Espresso Yogurt Cake

5 Minute Chocolate Chunk Banana Bread Mug Cake

Maple Banana Bread with Cinnamon Spice Butter

Vanilla Chai Hot Chocolate

Lemon Chai Cake

Earl Grey Blueberry Lemon Cake

Lemon Key Lime Pie Bars

Lemon Strawberry Dutch Baby with Ricotta Cream

Tahini Butter Chocolate Chip Cookies

Lastly, if you make this Easy Apple Butter Zucchini Bread, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

This easy zucchini bread recipe is the best I’ve tried! Packed with zucchini and cinnamon, it’s super moist and flavorful. Plan on having a second slice.

Meet my best zucchini bread recipe! It’s ultra-moist, warmly spiced with cinnamon, and studded with crunchy walnuts. Plus, it’s PACKED with shredded zucchini, so you can use up a good portion of your summer squash haul in one go.

I make this zucchini bread recipe every single summer. I love that all the ingredients are pantry basics, that the batter is a breeze to stir together, and that the recipe yields two loaves. Freeze one for later or share it with a friend…if you can resist devouring it as soon as it comes out of the oven.

How to Make Zucchini Bread

Just like my other quick bread recipes (see my banana bread or pumpkin bread), this zucchini bread is easy to make! You don’t need any special equipment—just a box grater, a couple of mixing bowls, and two loaf pans. The ingredients are simple too.

Zucchini Bread Ingredients

• Zucchini, of course! It makes this quick bread amazingly moist.
• All-purpose flour – Spoon and level it to avoid packing too much into your measuring cup.
• Baking powder, baking soda, and eggs – They help the loaves rise.
• Cinnamon and vanilla extract – For warm, cozy depth of flavor.
• Cane sugar – It sweetens the zucchini bread. Granulated sugar works too. Several readers have also had success using brown sugar!
• Vegetable oil – It adds moisture and richness.
• Walnuts – For crunch.
• And sea salt – To make all the flavors pop!

Find the complete recipe with measurements below.

How to Prep Zucchini for Bread

To make this recipe, you’ll need 3 cups of shredded zucchini, from about 2 medium squash.

If you’ve never grated zucchini before, it’s super easy—just shred it on the large holes of a box grater. There’s no need to peel the zucchini or remove the seeds. You also shouldn’t press or squeeze any of the excess moisture out of it. You want all that to go into the bread!

Once you grate the zucchini, make the batter. Mix together the dry ingredients in one bowl and the wet ingredients in another. Add the zucchini to the wet mixture and fold to combine.

Add the dry ingredients to the wet ingredients and mix until just combined. Careful not to overmix! If you do, the quick bread will be dense.

Fold in the chopped nuts.

Next, pour the batter into two greased loaf pans. It’s ok if the two pans aren’t the same size or material, but keep in mind that the loaves might bake at different rates. I recommend checking them early to avoid over-baking.

Sprinkle more nuts over the tops of the loaves…

And bake at 325°F for 40 to 55 minutes, or until a toothpick inserted into the center comes out clean. The tops of the loaves should spring back to the touch.

Find the complete recipe with measurements below.

Best Zucchini Bread Recipe Tips

• Don’t overmix. When you add the dry ingredients to the wet, stir just until they’re combined. Overmixing the batter will develop the gluten in the flour, which can make the loaves dense. We want them to be light and tender instead!
• Give it time to cool. If you’re anything like me, you’re going to want to slice into the bread as soon as it comes out of the oven (heads up: your kitchen will smell amazing). But it actually tastes better after it cools. The texture becomes moister, and the warm flavor from the vanilla and spices deepens.
• Use a different summer squash. Green zucchini isn’t the only type of squash that will work in this bread! Sub in yellow zucchini, striped zucchini, or yellow squash instead. They’ll all yield a delicious, moist zucchini bread.
• Change up the mix-ins. Not feeling walnuts? Replace them with pecans, or swap in dried cherries, dried cranberries, raisins, or chocolate chips. A walnut/chocolate chip combo is fantastic too!

More Favorite Zucchini Recipes

If you love this recipe, try one of these easy zucchini treats next:

Best Zucchini Bread

Prep Time: 20 minutes mins

Cook Time: 40 minutes mins

Total Time: 1 hour hr

Serves 16

Our best zucchini bread recipe! This easy quick bread is super moist, warmly spiced, and studded with crunchy walnuts. It’s the perfect breakfast or snack.

Cook ModePrevent your screen from going dark

• Preheat the oven to 325°F and grease two 8×4 or 9×5-inch loaf pans.

• In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.

• In another large bowl, whisk together the sugar, vegetable oil, eggs, and vanilla. Add the grated zucchini and fold to combine.

• Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the walnuts.

• Divide the batter between the prepared pans and sprinkle with walnuts. Bake for 40 to 55 minutes, or until a toothpick inserted comes out clean and the tops of the loaves spring back to the touch.