Apple Walnut Zucchini Bread

apple walnut zucchini bread

Apple Walnut Zucchini Bread ~ if you could pack late summer/early fall into a bundt pan and bake it up, this is what you’d get, a moist cake loaded with shredded zucchini, crunchy walnuts, and chunks of tart Granny Smith apple. A sweet nutmeg glaze finishes it off.

apple walnut zucchini bread, with a slice on a plate

I don’t know about you but when I start to crave fall and it’s still a month or more away I start to bake in an effort to will it into existence. Kind of like doing a little rain dance to bring on the cooler weather. The downside is that this doesn’t usually work. The upside is you get some pretty nice things to snack on while you wait for the temps to drop.

An apple walnut zucchini bread with dripping nutmeg glaze on a wooden table

Apples, walnuts, zucchini, some pantry staples and a bundt pan are just about all you need to turn your kitchen into a fall wonderland. You can whip it up in one (big!) bowl, which makes this zucchini bread recipe clean up friendly, too.

Making the batter for apple walnut zucchini bread

An apple walnut zucchini bread with dripping nutmeg glaze

Bundt cakes are ideal for brunch or lunch entertaining because they make a pretty presentation and they can serve a crowd.

An apple walnut zucchini bread cooling

apple cake pin



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Tips for making the best apple walnut zucchini bread ~

  • Use a standard sized bundt pan, I used this one from Wilton.
  • Prep your pan well. Mine was new, so all I needed was a light spray, but if yours is older, butter it well, and dust with flour.
  • If possible, grate your zucchini with the grating blade of your food processor rather than a box grater, because the shreds are bigger, dryer, and show up better in the baked bread.
  • Chop your apple into a small dice…I chopped mine a little too big and I didn’t like the random chunks in the cake.
apple walnut zucchini bread
3.40 from 101 votes

Apple Walnut Zucchini Bread

Apple Walnut Zucchini Bread ~ if you could pack late summer/early fall into a bundt pan and bake it up, this is what you’d get, a moist cake loaded with shredded zucchini, crunchy walnuts, and chunks of tart Granny Smith apple. A sweet nutmeg glaze finishes it off.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Yield 16 servings
Calories 457kcal
Author Sue Moran


  • 3 large eggs
  • 2 cups granulated sugar
  • 1 cup vegetable oil (you can also use a nut oil (I love walnut oil)
  • 1 1/2 tsp cinnamon
  • 1/4 tsp freshly ground nutmeg, more if you love it
  • 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3 cups all purpose flour, remember to fluff it first, then scoop, then level for an accurate measurement.
  • 4 cups shredded zucchini
  • 1 Granny Smith apple, cored and diced (do not peel)
  • 1 1/2 cup rough chopped walnuts


  • 2 cups confectioner's sugar
  • milk or cream to thin, several tablespoons
  • freshly grated nutmeg


  • chopped walnuts


  • Preheat oven to 350F Spray a nonstick bundt pan with cooking spray, or lightly butter and flour the pan, tapping off any excess flour.
  • In a very large bowl whisk the eggs, sugar, and oil together. Blend in the spices, baking powder, baking soda, and salt.
  • Fold in the flour, then zucchini, apple, and walnuts. Turn into the bundt pan and smooth out if necessary.
  • Bake for 60 minutes, or until golden and a toothpick inserted near the center comes out without wet batter clinging to it (moist crumbs are fine.)
  • Let cool 10 minutes, then loosen the cake around all edges with a blunt knife, and invert onto a platter or cooling rack. Let cool completely before glazing.
  • To make the glaze, whisk the sugar with enough milk or cream to make a pourable glaze. Start with 3 Tbsp and work up from there. Add freshly grated nutmeg to taste.
  • Pour the glaze over the cooled cake and top with a dusting of crushed walnuts.


Calories: 457kcal
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.


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    Please rate this recipe!

  • Reply
    August 2, 2021 at 1:27 pm

    Sue I just made the Apple Walnut Zucchini bread and it is so good. I’m enjoying a big slice with my tea. Thank you for this amazing recipe!

  • Reply
    September 15, 2020 at 12:53 pm

    5 stars
    Great base recipe! To make it healthier I used 1 cup of sugar instead of 2, cut the oil to 1/2 cup by substituting 1/2 cup of unsweetened applesauce for the rest, & used 1 cup of white whole wheat flour in place of 1 cup of all purpose. I also added a teaspoon of vanilla, & 1/2 a teaspoon of cardamom for extra flavor. It turned out really moist & yummy. Thank you for sharing this recipe !

  • Reply
    August 23, 2020 at 12:09 pm

    5 stars
    Amazing! I used a flax egg to make it vegan and turned them into muffins (cooked about 20-25 min) and they were fantastic!! My husband said they are his new favorite. Thank you!

  • Reply
    July 18, 2020 at 11:01 am

    5 stars
    I made this today and it was delicious. I used 1 1/3 cups of sugar and did not glaze since I made 2 loaves instead.

    • Reply
      July 18, 2020 at 12:34 pm

      I bet it’s nice in loaf form 🙂

  • Reply
    July 3, 2020 at 10:19 am

    5 stars
    Can’t wait to try this later. I did some subs to make it healthier. I’ll post the exchanges if it tastes good haha. Thanks for the great pictures and easy to finite directions.

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