Zucchini and apple bread with walnut streusel

I know it's only the first day of August, but I saw a Honeycrisp apple at the store last week. A honeycrisp, guys. Also known as the number one reason that fall is the best season. Ok, maybe not the number one reason. But pretty high up there. But it's not even close to fall so I pounced on those apples hard but then decided to mix them with the most overwhelming and underwhelming of summer produce: zucchini.

The most overwhelming because everyone and their mother with a vegetable garden is trying to pawn off bags of zucchini on every person they meet this time of year. But there is one thing that actually gets me all excited about those little green squashes and that is zucchini bread.

Zucchini works wonders in a quick bread because it makes it incredibly moist without imparting too much of a flavor, like banana does. Which means you can add in flavors from all over the place without sacrificing that dense, cakey texture. Maple syrup, cinnamon, walnuts and, of course, all sorts of apples. Top it off with a walnut and oat streusel and you might just want that bag of zucchini from so-and-so down the street with a vegetable garden.

This bread is full of oats and not too sweet, which puts it right into the breakfast category in my book. Not that being too sweet ever took something out of running for breakfast for me before, but you know what I mean. It's extra good warmed and loaded up with butter and maybe a drizzle of honey or maple syrup.

Makes a 9x5 loaf


  • 1 3/4 cup flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 2 tsp. cinnamon
  • 1/2 cup oats
  • 1/2 cup butter, melted
  • 3/4 cup brown sugar
  • 1/2 cup maple syrup
  • 2 tsp. vanilla
  • 2 eggs
  • 1 cup grated zucchini
  • 1 cup grated apple (any kind works. I am forever and always partial to honeycrisp)
  • 1/2 cup walnuts (optional)

For the streusel:

  • 1/2 cup oats
  • 1/4 cup flour
  • 1/4 cup brown sugar
  • 1/2 cup walnuts
  • 1/4 cup butter, chilled and cut into small pieces


  1. Preheat oven to 350. Butter and flour a 9x5 inch loaf pan and set aside.
  2. Combine dry ingredients, including oats, in a small bowl. Whisk to combine.
  3. In a larger bowl, whisk melted butter, brown sugar, maple syrup and vanilla until smooth. Add the eggs one at a time, whisking well after each addition.
  4. Add the dry ingredients to the wet and stir until just combined. Add the zucchini, apple and walnuts (if using) and stir to incorporate. Pour the batter into the prepared loaf pan.
  5. To make the streusel, combine the oats, flour, sugar and walnuts in a bowl. Add the butter and cut into the flour mixture with a pastry cutter or your fingertips until small clumps form. Add the streusel to the top of the bread, pressing down gently.
  6. Bake 55-60 minutes, until a tester inserted in the center comes out clean. Let cool in pan before removing. It's basically impossible to not lose a little streusel while getting the loaf out of the pan. Luckily there is plenty of streusel to go around. So if you feel like you are really loading it down before baking, just keep in mind that some of it is bound to fall off.

The article zucchini and apple bread with walnut streusel first appeared on The Whole Bite.

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