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
3.4 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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    Leave a Reply

    Please rate this recipe!

  • Reply
    Diane Dennis
    May 28, 2020 at 9:41 pm

    Soooo unhealthy with 2 cups of sugar! I had to stop it right there…

    • Reply
      May 29, 2020 at 6:35 am

      Remember it’s a large bundt cake, and meant to be a treat! But you might experiment with lowering the sugar, it’s usually safe to reduce by 1/3 in a recipe without affecting things too much.

  • Reply
    April 4, 2020 at 10:40 am

    I am anxious to try this wonderful combination of apple and zucchini. Can you make this in a 9 x 13 pan??

    • Reply
      April 4, 2020 at 11:06 am

      You could, but I think it would make a thin cake, so watch the baking time. I also have a classic zucchini cake that bakes in a 9×13 pan, here, which you might add apples to.

  • Reply
    September 1, 2019 at 1:27 am

    Fairly straightforward recipe. Pretty easy too. My complaint is around the amount of oil and sugar. I wish I had apple sauce on hand! I also over grated my zucchini with the kitchen aid. The bundt cake came out very moist. Overall, lovely bundt cake. Would make again with minimal changes. Thanks for sharing.

  • Reply
    August 8, 2019 at 8:14 pm

    5 stars
    This was most excellent. I made a few changes. 1- 1/2 cups sugar, 2/3 cup oil. Added 1/2 cup of my homemade applesauce and instead of cinnamon, I used cinnamon chips. I also roasted my walnuts before chopping.

  • Reply
    October 18, 2018 at 8:46 pm

    Can this be made with almond flour?

    • Reply
      October 18, 2018 at 8:54 pm

      I haven’t tried that Ricci, I think you’d have to blend in another gf flour with the almond to give it enough structure.

  • Reply
    September 24, 2018 at 8:27 pm

    5 stars
    Delicious! A real hit at a pot luck I attended. Thank you!

  • Reply
    September 14, 2018 at 8:37 pm

    5 stars
    Sue! You’ve done it again! My kid would never eat zucchini muffins. But I really wanted to give this a try-if anything just to bring the fall season around faster here at our home. Needless to say, this was fast to mix up and it won over my picky kid and husband! I used cream in the glaze as milk, to me, doesn’t give it a creamy taste. Nutmeg in the glaze was a hit too. Thank you for all of your fabulous recipes,

    • Reply
      September 14, 2018 at 8:44 pm

      You’re so welcome Genevieve, and I don’t know where you live, but here in Los Angeles Fall always needs to be coaxed along too…

  • Reply
    September 9, 2018 at 12:59 pm

    When you say “whisk” do you mean a hand held whisk or the whisk attachment on an electric kitchen aid mixer. Many recipes I see use this term, and I’m not sure how to “whisk”. I can’t wait to make this

    • Reply
      September 9, 2018 at 1:49 pm

      Sorry for the confusion, I mean a hand held whisk Jabeve.

  • Reply
    September 5, 2018 at 6:51 pm

    Can you use regular loaf pans instead? If so will this do 1 or 2 loaves?

    • Reply
      September 5, 2018 at 6:52 pm

      It would definitely be 2 loaves, Kat, just watch the cooking time, I haven’t done it so I can’t tell you for sure how long to bake.

  • Reply
    September 4, 2018 at 7:08 pm

    5 stars
    This cake was delicious! I made as is, except I used sprouted wheat flour, only 1 cup of sugar in the batter and I left out the nuts. It was so moist amd delicious. I’m about to make it again, except trying as muffins.

    • Reply
      September 4, 2018 at 9:21 pm

      Let us know how the muffins turn out Tammy 🙂

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