Spiced Apple Zucchini Bread with Cream Cheese Glaze is the ultimate comfort bake for that cozy “sweater weather” season. Imagine this: the scent of cinnamon, nutmeg, and apples drifting through your kitchen while the loaf slowly rises in the oven. It’s that perfect in-between recipe—just enough sweetness to feel like a treat, but still packed with wholesome ingredients like shredded zucchini, applesauce, and maple syrup. The best part? That creamy, cinnamon-kissed glaze drizzled right on top. Whether you’re baking for brunch, an afternoon snack, or to use up late-summer zucchini, this Spiced Apple Zucchini Bread with Cream Cheese Glaze never disappoints. It’s as fluffy and moist as a bakery loaf, only lighter, cleaner, and homemade with love.
Table of Contents
What is Spiced Apple Zucchini Bread with Cream Cheese Glaze?
Spiced Apple Zucchini Bread with Cream Cheese Glaze is a soft, tender loaf made with shredded zucchini, chunks of juicy apple, and warm fall spices like cinnamon, nutmeg, and allspice. It’s a balanced recipe that bridges two seasons—fresh zucchini from summer and cozy apples from fall. Naturally sweetened with maple syrup and applesauce, this bread skips the refined sugar without skimping on flavor. And then there’s the glaze: a silky blend of cream cheese, butter, vanilla, and cinnamon that adds the perfect finishing touch. Think banana bread’s fancier, spicier cousin with a drizzle that feels like dessert.
Reasons to Try Spiced Apple Zucchini Bread with Cream Cheese Glaze
This loaf isn’t just delicious—it’s practical, comforting, and honestly, kind of a show-off. First, it’s naturally sweetened and full of fiber, so it satisfies without the sugar crash. Second, it’s versatile: serve it at brunch, bring it to a fall potluck, or sneak a slice with your morning coffee. And third, it’s foolproof—no fancy equipment or culinary degree required. Plus, that cream cheese glaze? It takes this humble bread from “snack-worthy” to “why didn’t I make two loaves?” level. It’s also a great way to sneak in some veggies (no one ever guesses there’s zucchini in there).
Ingredients Needed to Make Spiced Apple Zucchini Bread with Cream Cheese Glaze
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 (or butter)
Dry Ingredients:
- 1 ¾ cup (210g) all-purpose flour (or gluten-free alternative)
- 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 and chopped (about 1 cup)
- ⅓ cup (37g) chopped pecans or walnuts (optional)
Cream Cheese Glaze:
- 4 ounces cream cheese, softened
- 2 tablespoons butter, room temperature
- ¾ cup (85g) powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon cinnamon
- 1–3 teaspoons milk (to thin)
To garnish:
- Extra chopped pecans
Instructions to Make Spiced Apple Zucchini Bread with Cream Cheese Glaze
This Step-by-Step guide will walk you through making the most tender, perfectly spiced apple zucchini bread that feels like a cozy fall hug in loaf form. Grab your apron and let’s bake something truly special!
Step 1: Prep Your Pan and Preheat the Oven
Let’s start this Step by Step baking adventure by setting yourself up for success. Preheat your oven to 350°F (175°C)—because a well-heated oven ensures that perfect, even rise. Line an 8¼ x 4½ inch loaf pan with parchment paper and lightly spray it with nonstick cooking spray. This little trick makes removing your bread a breeze later on (because no one likes half their loaf stuck to the pan).
If you’re new to lining pans, you can check out my easy parchment technique in recipes like Crock Pot Candied Yams—it’s simple, clean, and saves you from sticky messes every time.
Step 2: Prepare the Zucchini Like a Pro
Here’s a Step-by-Step secret: perfectly squeezed zucchini makes or breaks your bread. Grate one medium zucchini (you’ll get about one heaping cup), then wrap it in a clean dish towel or paper towel. Now, squeeze—hard! You want to remove every bit of excess moisture so your bread stays light and fluffy instead of dense or soggy.
If you’ve got leftover zucchini, don’t toss it! Try it in my Creamy Broccoli Pasta for a hidden veggie boost.
Step 3: Mix the Wet Ingredients (Smells Like Fall Already)
In a large mixing bowl, whisk together your shredded zucchini, applesauce, eggs, maple syrup, and vanilla extract until smooth and combined. This blend creates the moist, naturally sweet base for your loaf.
Next, pour in your melted coconut oil (or butter if that’s your preference). Give it a good stir until it’s fully mixed. The batter should look glossy and smell faintly of vanilla and maple—like the promise of something delicious about to happen.
Pro Tip: If you’re using coconut oil, make sure it’s cooled slightly so it doesn’t cook the eggs.
Step 4: Combine the Dry Ingredients (The Spice Symphony)
In another bowl, whisk together the flour, baking soda, cinnamon, allspice, ginger, nutmeg, and salt. This is where the “spiced apple” magic truly begins.
Now, gently fold your dry ingredients into the wet mixture. You’ll want to stir just until the flour disappears—no overmixing! Overdoing it can make your bread tough instead of tender. Think of it like folding love into the batter, not whisking the life out of it.
If you love spice-forward recipes, you might also enjoy my Thai Coconut Pumpkin Soup—it’s another cozy fall favorite with warm, balanced flavors.
Step 5: Add the Apples and Nuts (Little Bursts of Joy)
Fold in your chopped apples and optional pecans or walnuts. The apple chunks add sweetness and texture, while the nuts bring a satisfying crunch.
If you’re baking for kids or nut-free guests, you can simply skip the nuts—the bread will still be irresistibly moist and flavorful. I often make it both ways and can confirm: either version disappears fast.
Step 6: Bake to Golden Perfection
Pour your batter into the prepared loaf pan and smooth the top with a spatula. Slide it into your preheated oven and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean (a few crumbs are fine—it means it’s moist).
The hardest part? Waiting while your kitchen fills with the smell of cinnamon and apples. Once baked, let the loaf cool in the pan for 15 minutes, then gently transfer it to a wire rack to cool completely.
If you love slow-baked comfort dishes, you’ll adore my Slow Cooker Chicken Stew—another recipe that fills your home with that same heartwarming aroma.
Step 7: Make the Cream Cheese Glaze (The Crown Jewel)
Now for the grand finale of our Step-by-Step guide—the luscious glaze! In a medium bowl, beat together the softened cream cheese, butter, powdered sugar, vanilla, and cinnamon until silky smooth. Add milk, one teaspoon at a time, until you reach your desired consistency.
For a warm drizzle, pop it in the microwave for 10–15 seconds, stirring until it’s pourable but not runny. Then, gently drizzle it over your cooled bread. Watching the glaze flow down the sides is almost as satisfying as that first bite.
Want more creamy inspiration? My Creamy Mushroom Wild Rice Soup delivers the same cozy, rich satisfaction.
Step 8: Slice, Serve, and Savor the Moment
Once glazed, sprinkle extra pecans on top for crunch and slice your loaf into 10–12 thick pieces. Each slice has that perfect balance—spiced, sweet, and moist with just a hint of creamy tang from the glaze.
This Step-by-Step Spiced Apple Zucchini Bread with Cream Cheese Glaze is best enjoyed fresh, but it’s also amazing the next day once the flavors settle even deeper. Pair it with coffee in the morning or a steaming mug of Creamy Vegan Potato Soup for a cozy lunch combo.
Step 9: Storage and Make-Ahead Tips (Bonus Step-by-Step)
Store your bread in an airtight container in the fridge for up to five days. It tastes even better slightly chilled, but if you prefer it warm, just microwave a slice for 10–15 seconds. For longer storage, freeze individual slices (unglazed) for up to 3 months, then glaze fresh before serving.
This is one of those Step-by-Step recipes you’ll come back to every fall. Easy, reliable, and guaranteed to make your kitchen smell like happiness.
What to Serve with Spiced Apple Zucchini Bread with Cream Cheese Glaze
This bread pairs beautifully with a cozy cup of tea or coffee. For brunch, serve it alongside something hearty like a bowl of Autumn Harvest Beef Stew or a light Carrot and Lentil Soup. It’s also a wonderful dessert with a scoop of vanilla ice cream or Greek yogurt on the side. If you’re serving it at a fall gathering, add a few slices of crisp pear or roasted nuts for texture.
Key Tips for Making Spiced Apple Zucchini Bread with Cream Cheese Glaze
- Squeeze the zucchini dry. Seriously—extra water will make the bread dense.
- Don’t overmix. Stir until the flour disappears, and no more.
- Use fresh baking soda. Old baking soda can make your bread flat.
- Cool before glazing. The glaze will melt right off if the bread’s too warm.
- Play with mix-ins. Try raisins, dried cranberries, or even chocolate chips for a twist.
Storage and Reheating Tips for Spiced Apple Zucchini Bread with Cream Cheese Glaze
Store leftovers in an airtight container in the fridge for up to 5 days. The cream cheese glaze makes it best kept chilled. To reheat, warm slices in the microwave for 10–15 seconds—just enough to soften the glaze and make the bread feel freshly baked. For longer storage, freeze unglazed slices individually wrapped for up to 3 months, then glaze once thawed.
FAQs
Can I make this gluten-free?
Yes! Use a 1:1 gluten-free all-purpose flour blend.
Can I skip the nuts?
Absolutely. This bread is just as delicious without them.
Can I make it dairy-free?
Use vegan butter and vegan cream cheese for the glaze.
Can I use honey instead of maple syrup?
Yes, but the flavor will be slightly different—richer and less caramel-like.
Final Thoughts
Spiced Apple Zucchini Bread with Cream Cheese Glaze is everything cozy baking should be—sweet, moist, and full of fall warmth. It’s proof that simple ingredients can create something truly special. Bake it once, and you’ll be making it again every year when the leaves start to turn.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
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Spiced Apple Zucchini Bread with Cream Cheese Glaze – Cozy Fall Favorite
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Beautiful spiced apple zucchini bread made with fresh zucchini, juicy apple chunks, cozy spices, and naturally sweetened with maple syrup. Topped with a luscious cinnamon cream cheese glaze, this fluffy, healthy loaf is perfect for transitioning from summer to fall.
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 (or melted butter)
Dry ingredients:
- 1 ¾ cup (210g) all purpose flour (or gluten free 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 chopped into ¼-inch pieces (about 1 cup)
- ⅓ cup (37g) chopped pecans or walnuts (optional)
Cream cheese glaze:
- 4 ounces cream cheese, softened
- 2 tablespoons butter, 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 (optional)
Instructions
1. Preheat the oven to 350°F. Line an 8 ¼ x 4 ½ inch loaf pan with parchment paper and spray with nonstick cooking spray. Set aside.
2. Shred zucchini and squeeze out all excess moisture using a towel or cheesecloth.
3. In a large bowl, mix together zucchini, applesauce, eggs, maple syrup, and vanilla extract. Add melted coconut oil and mix again until well combined.
4. Add flour, baking soda, cinnamon, allspice, ginger, nutmeg, and salt to the wet ingredients. Mix until just combined.
5. Fold in the chopped apples and nuts, if using.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 50–60 minutes, or until a toothpick inserted comes out clean. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
8. To make the glaze, beat cream cheese, butter, powdered sugar, vanilla, cinnamon, and milk until smooth. Warm slightly if desired.
9. Spread or drizzle glaze over cooled bread. Top with extra chopped pecans.
10. Slice into 10–12 pieces and enjoy.
Notes
To make gluten free: use a 1:1 gluten free all purpose flour blend.
To make nut free: omit the pecans or walnuts.
To make dairy free: use vegan butter and vegan cream cheese in the glaze.
Let bread cool fully before glazing for best texture and appearance.
Bread freezes well—wrap tightly and store up to 3 months.
