This Streusel Apple Zucchini Bread is exceptionally moist, hearty, and flavorful. It’s loaded with warm spices, both apple and zucchini shine prominently, and it’s topped generously with brown sugar streusel! This Streusel Apple Zucchini Bread is basically guaranteed to knock your socks off!
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I was talking to a friend about this, and we both agreed that we don’t normally like apple when it’s incorporated into baked goods – except straight-up apple desserts like Apple Pie or Apple Crisp, but just adding chopped apples to breads, muffins, or the like…. I’m not usually into it at all.
But this Streusel Apple Zucchini Bread is a HUGE exception. I don’t know what prompted me to make it in the first place, seeing as though I don’t like apple in that format, but I really wanted to make a new spin on zucchini bread, and I’d already exhausted the citrus route with this Lemon Blueberry Zucchini Bread and this Orange Zucchini Bread with Orange Glaze.
Come to think of it, I’d also exhausted banana as an option with this Zucchini Banana Bread with Streusel Topping.
In any event, I thought I’d give apple another shot in baked goods. I went into this with a “we’ll just see what happens” attitude, but I was blown away by this Streusel Apple Zucchini Bread.
Surprisingly, of the 4-5 zucchini recipes I made this summer, this is actually my favorite! I don’t love it only because it happened to exceed low expectations. No. It’s just that damn delicious. But you don’t have to take my opinion only!
My S.O. agreed. He raved and raved. Every time he had a slice, he raved more. A little bit of this bread was shared at his workplace with colleagues too so we could have outside feedback, but we mostly ended up keeping this Streusel Apple Zucchini Bread all to ourselves, and I’m making another loaf this weekend because we were OBSESSED with it.
Hate that word — obsessed — but it completely fits in this case.
This is NOT an ordinary zucchini bread recipe, to be sure. This Streusel Apple Zucchini Bread is insanely, unbelievably moist. Not mushy, just ridiculously moist. But it’s also dense and hearty, while still not being heavy. Perfect crumb.
There’s only 1 large apple in this bread, but it really shines, certainly with the help of apple pie spice and cinnamon too. The apple definitely comes through pretty prominently, so the bread is distinctly apple-y. And the zucchini adds a touch of fresh flavor as well, while also not making this bread taste like a veggie. It just makes it crazy moist!
Besides the addictive texture and awesome flavor, this Streusel Apple Zucchini Bread is no ordinary zucchini bread also due to the streusel! Sometimes I wonder why I bother to make any sort of bread or muffins without streusel. Like, why?
This Streusel Apple Zucchini Bread features a lot of apple flavor and spice, it’s moist, dense, and hearty, and it’s rather simple to whip up. Throw in a few cups of shredded zucchini too, and you get the bonus features of what zucchini does for baked goods.
Top it generously with sweet, crunchy, brown sugar streusel, and this is a recipe that will actually make you grateful that you’ve got zucchini coming out of your ears.
If you’re on the hunt for other zucchini recipes, perhaps brunch ones, I love this Chocolate Zucchini Coffee Cake. It’s like 4 inches tall, and it has a ribbon of chocolate streusel through the center and on top. These Blueberry Zucchini Bread Pancakes are the most gorgeous and tasty stack of pancakes you’ll ever experience. These Lemon Zucchini Muffins with Lemon Glaze or Almond Blueberry Zucchini Muffins are terrific. Such moist, sweet, fluffy muffins.
For a traditional combo of chocolate and zucchini, these Oatmeal Chocolate Chip Zucchini Cookies can be made really fast start-to-finish, and feel so decadent. I also suggest these Chocolate Zucchini Muffins with Chocolate Chips. They’re lightened up, but don’t sacrifice flavor or texture at all.
Looking for a savory zucchini recipe? This Parmesan Zucchini Cornbread is *the* cornbread of summer! You need it at your picnics and BBQs. And these Goat Cheese Zucchini Scones make the best egg sandwiches for breakfast.
Streusel Apple Zucchini Bread
This Streusel Apple Zucchini Bread is exceptionally moist, hearty, and flavorful. It's loaded with warm spices, both apple and zucchini shine prominently, and it's topped generously with brown sugar streusel! This Streusel Apple Zucchini Bread is basically guaranteed to knock your socks off.
- 3 large eggs
- 2 cups granulated sugar
- 1 cup vegetable or canola oil
- 1 1/2 tsp. vanilla extract
- 3 cups all-purpose flour
- 1 tsp. apple pie spice
- 1/2 tsp. cinnamon
- 1/2 tsp. salt
- 1/4 tsp. baking soda
- 2 cups grated zucchini
- 1 large gala apple peeled, finely chopped
- 1/2 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 tsp. apple pie spice
- 1/2 tsp. cinnamon
- 4-5 tbsp. butter melted
In a large bowl, whisk together eggs, sugar, oil, and vanilla.
In another large bowl, whisk together flour, apple pie spice, cinnamon, salt, and baking soda.
Add the wet ingredients to the dry ingredients, and stir until only just combined. Do not overmix.
Gently fold in grated zucchini and chopped apple. Again, do not overmix! Bread will be tough if overmixed.
Line a 9x5-inch loaf pan with foil or parchment paper, letting the edges hang over the pan. This is a MUST - bread wants to stick to pan, but also, it is easier to remove a streusel-topped bread when you can lift it out of a pan without needing to flip it out. Coat with non-stick spray.
Spread batter into prepared pan.
In a small bowl, whisk together flour, brown sugar, apple pie spice, and cinnamon.
Add 4 tbsp. melted butter, cutting it in with a fork or knife until crumbly. If needed, add an additional tablespoon of butter, stirring until mixture resembles mostly pea-sized crumbs. As it was forming crumbs, it was easiest to use my fingers to stir and crumble the mixture.
Scatter crumbs evenly over top of the batter, starting from the edges, and working toward the center.
Bake at 325 degrees for 60-75 minutes, or until top and edges are golden brown, and a toothpick inserted near the center comes out clean.
Remove bread from oven to a wire rack to cool for 15-20 minutes - do not cool bread in pan longer than this.
Run a knife along any edges that may have seeped and stuck to the pan.
Using the edges of the foil or parchment paper, carefully (so you don't lose crumbs from the topping) remove bread from the pan to cool completely on a wire rack.
Cut and serve. Enjoy!
Store in an airtight container, in a cool, dry place at room temperature for 4-5 days, or in the refrigerator for up to 10 days. Also, bread will freeze wonderfully if well-wrapped.
Instead of one massive 9x5 loaf, you can also make this bread as two 8x4 loaves, reducing baking time to about 40-50 minutes.