Spiced Apple Zucchini Bread with Cream Cheese Glaze

This Spiced Apple Zucchini Bread with Cream Cheese Glaze is moist, flavorful, and filled with cozy fall spices. I love how the zucchini keeps it tender, the apple adds sweetness, and the glaze makes it feel like a special treat. It’s the kind of bread I enjoy for breakfast, as a snack, or even as a dessert.

Why You’ll Love This Recipe

I love this recipe because it balances wholesome ingredients with indulgent flavors. The zucchini and apples keep the bread moist without being heavy, while the warm spices make every bite comforting. I also like the texture from the nuts, and the cream cheese glaze takes it to bakery-quality level. It’s perfect for fall gatherings, holiday breakfasts, or just to enjoy with coffee or tea.

Ingredients

Wet ingredients:
1 cup shredded zucchini (from 1 medium zucchini)
1 cup (250g) unsweetened applesauce
2 eggs
½ cup (156g) pure maple syrup
1 teaspoon vanilla extract
¼ cup (56g) virgin coconut oil, melted and cooled (melted butter will also work)

Dry ingredients:
1 ¾ cup (210g) all purpose flour (or sub gf all purpose flour)
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon allspice
½ teaspoon ginger
¼ teaspoon nutmeg
¼ teaspoon salt

Mix-ins:
1 medium apple, peeled, cored and roughly chopped into ¼ inch pieces (about 1 cup chopped apple)
⅓ cup (37g) chopped pecans or walnuts, if desired

For the cream cheese glaze:
4 ounces cream cheese, softened
2 tablespoons butter, at room temperature
¾ cup (85g) powdered sugar
1 teaspoon vanilla extract
¼ teaspoon cinnamon
1-3 teaspoons milk of choice, to thin glaze

To garnish:
Extra chopped pecans

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I preheat my oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
2. In a large bowl, I whisk together the zucchini, applesauce, eggs, maple syrup, vanilla, and melted coconut oil until smooth.
3. In another bowl, I combine the flour, baking soda, cinnamon, allspice, ginger, nutmeg, and salt.
4. I add the dry ingredients to the wet mixture and stir gently until just combined.
5. I fold in the chopped apple and nuts, making sure not to overmix.
6. I pour the batter into the prepared loaf pan and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
7. While the bread cools, I beat the cream cheese, butter, powdered sugar, vanilla, and cinnamon until creamy. I add just enough milk to reach a drizzle consistency.
8. Once the bread has cooled completely, I drizzle the glaze over the top and sprinkle with extra chopped pecans.

Servings and Timing

This recipe makes about 10 slices. The prep time is around 15 minutes, and the baking takes 50–60 minutes. Cooling and glazing add another 20 minutes.

Variations

I sometimes swap the apple for pears or add raisins for extra sweetness. If I want a lighter glaze, I just drizzle a simple powdered sugar and milk mixture instead of cream cheese glaze. For a dairy-free option, I use vegan cream cheese and coconut oil.

Storage/Reheating

I store the bread in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. For longer storage, I freeze slices individually and thaw as needed. To reheat, I warm a slice in the microwave for 20–30 seconds.

FAQs

Can I make this bread without the glaze?

Yes, I often serve it plain or with just a dusting of powdered sugar.

Do I need to squeeze the water out of the zucchini?

Yes, I usually blot or squeeze the zucchini slightly to prevent too much moisture.

Can I use whole wheat flour?

Yes, I sometimes use half whole wheat and half all-purpose for a heartier texture.

Can I skip the nuts?

Yes, the bread is delicious without nuts, but I like the crunch they add.

Can I make this bread into muffins?

Yes, I bake the batter in a muffin tin for about 20–25 minutes.

What type of apple works best?

I like using Honeycrisp or Granny Smith for their flavor and texture.

Can I make it gluten-free?

Yes, I use a 1:1 gluten-free all-purpose flour substitute.

How do I prevent the bread from sinking in the middle?

I make sure not to overmix the batter and check that my baking soda is fresh.

Can I reduce the sugar?

Yes, I sometimes cut back the maple syrup slightly, especially if my apples are very sweet.

Can I freeze the bread with the glaze?

I prefer freezing it without glaze and adding it fresh after thawing.

Conclusion

This Spiced Apple Zucchini Bread with Cream Cheese Glaze is one of my favorite fall recipes because it’s moist, flavorful, and comforting. I love the blend of zucchini, apple, and spices, and the glaze makes it irresistible. It’s versatile, easy to make, and always a hit whether I serve it for breakfast, dessert, or a cozy afternoon snack.

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