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Easy Apple Butter Zucchini Bread—a simple zucchini bread topped with clusters of cinnamon sugar and served with whipped cinnamon maple butter. This is not your average loaf. The secret? A little apple butter baked right into the batter. You don’t really know it’s there, but it’s what makes each slice extra soft, perfectly sweet, and so flavorful.
I’ve been in such an end-of-summer baking mood lately. I think it’s the light right now—the way it filters through the trees feels so warm and a little autumn-like. It just makes me want to bake!
Last week, with a pile of zucchini on the counter, I decided to make a loaf. No chocolate this time (even though, yes, that would be amazing). I wanted something simple and cozy… but still special. The apple butter was kind of a spur-of-the-moment decision, but it’s what ended up making this bread so delicious.
We might not be in apple season just yet, but this loaf has me counting down the days. It’s that perfect in-between recipe—late summer zucchini meets the warm, spiced flavors of early fall.
These are the details
Ingredients
- Zucchini
- salted butter
- brown sugar
- plain Greek yogurt
- apple butter – you could also use maple, but apple butter is best
- eggs
- vanilla extract
- whole wheat or all-purpose flour
- baking powder
- salt
- salted butter
Ingredients – for the Cinnamon Maple Butter
- salted butter
- maple syrup
- vanilla
- cinnamon
- sea salt
Steps
Step 1: grate the zucchini
Grate the zucchini on a box grater using the smaller holes. This gives you fine zucchini pieces that melt right into the batter for a smoother, softer loaf—no big chunks. You’ll hardly even notice it’s there!
Step 2: make the batter
Start with melted butter. I melt mine on the stove until it’s just lightly browned (so good). In a large bowl, whisk together the butter, yogurt, brown sugar, apple butter, eggs, and vanilla. Stir in the grated zucchini.
Add the flour, baking powder, and salt (or a gluten-free blend if needed) and mix until just combined. Spoon the batter into your loaf pan, then swirl 2–3 tablespoons of apple butter over the top. You don’t have to do this—but that sweet apple swirl is so delicious, I wouldn’t skip it.
Step 3: the cinnamon on top
Mix together brown sugar, cinnamon, flour, and butter until clumps form. Arrange these cinnamon clusters over the swirled apple butter.
Bake for about 1 hour, maybe a touch longer—yes, it’s a wait, but so worth it!
Make the maple butter
While the bread bakes, whip butter with maple syrup, then add vanilla, cinnamon, and a pinch of sea salt. Whip until light and creamy. Trust me—if you love pumpkin spice, you’re going to love this butter.
Enjoy the bread warm or cooled (though it’s hard not to dig in right away). Leftover slices are great lightly toasted with a generous slather of maple butter.
So good!
Looking for other baking recipes? Here are my favorites:
Chocolate Chip Espresso Yogurt Cake
5 Minute Chocolate Chunk Banana Bread Mug Cake
Maple Banana Bread with Cinnamon Spice Butter
Earl Grey Blueberry Lemon Cake
Lemon Strawberry Dutch Baby with Ricotta Cream
Tahini Butter Chocolate Chip Cookies
Lastly, if you make this Easy Apple Butter Zucchini Bread, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Easy Apple Butter Zucchini Bread
Servings: 1 loaf (10 slices)
Calories Per Serving: 216 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 stick (8 tablespoons) salted butter, melted
- 1/2 cup brown sugar
- 1/4 cup apple butter
- 1/2 cup plain Greek yogurt, at room temperature
- 3 eggs, at room temperature
- 1 tablespoon vanilla extract
- 1 cup grated zucchini
- 1 3/4 cups whole wheat or all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
Swirl
- 1/4 cup dark brown sugar
- 1 tablespoon all-purpose flour
- 2 teaspoons cinnamon
- 1 tablespoon salted butter, melted
Cinnamon Butter
- 1 stick (8 tablespoons) salted butter, at room temperature
- 1/4 cup maple syrup or honey
- 1/2 teaspoon vanilla extract
- 1 teaspoon cinnamon
- sea salt
Instructions
- 1. Preheat the oven to 350°F. Line a 9×5 inch bread pan with parchment paper.2. In a bowl, whisk together the melted butter, brown sugar, apple butter, yogurt, eggs, and vanilla. Stir in the shredded zucchini. Add the flour, baking powder, and salt. Mix until combined. 3. Pour the batter into the prepared pan. If desired, swirl in 2-3 tablespoons apple butter, leaving streaks of apple butter throughout the batter.5. To make the cinnamon dollops. Mix the butter, brown sugar, flour, and cinnamon. Arrange the clumps over the batter. Bake for 60-65 minutes or until the center is just set.6. To make the cinnamon butter. In a bowl, beat the butter, maple syrup, vanilla, cinnamon, and a pinch of salt. Serve with the warm zucchini bread.
This post was originally published on August 12, 2025
Perfect sweet bread loaf! I’ll steal the cinnamon topper for other breads and muffins.
Hey MJ,
Love to hear this! Thanks a bunch for making this recipe and your feedback! Have a great day!
This was perfect for my first quick bread. My family loved this and it was super moist and delicious. Thanks!
Hi Courtney,
Love to hear this! Thanks a bunch for making this recipe and your feedback! Have a great day!
What a beautiful recipe ❤️ . This bread was easy to make, was absolutely delicious.
Hi Tracy,
I’m grateful you tried the recipe and took the time to comment. Delighted it turned out! Happy Sunday!
I loved this recipe, I was nervous to try it because I saw the other comments say it came out really dry. I am not sure what they did but mine was very moist, currently on day 2 and still soft! I was a little shy on flour by maybe 1/4 of a cup but other than that followed the recipe and it was delicious. I did not try it with cinnamon butter like suggested, did not want to do another dish.
I’m sure it makes it even better!
Hi Madeline,
Thanks for testing this recipe out, I’m thrilled it was a success for you. Have a nice day!
I was so looking forward to enjoying this bread but it was a bit of a dud. Was delish hot out of the oven with the compound butter then it turned into a dense, flavorless brick. It’s only saving grace was the topping and swirls of apple butter.
I usually have such good luck with HBH recipes.
Hi Kristen,
Thanks so much for trying this recipe and sharing your feedback, so sorry to hear it did not turn out for you!
Is there a substitution for apple butter? Would applesauce work?
Hi Chantal,
Yes, apple sauce would work for you! Please let me know if you give this recipe a try, I hope you love it!
This Apple Butter Zucchini Bread looks so cozy and perfect for late summer baking! Love the touch of apple butter—it makes each slice so soft and flavorful. I usually start my mornings with donuts in Denton/
, but this loaf with cinnamon maple butter might just be my new favorite treat!
Thanks so much, I hope you love this recipe!!
In case anyone is wondering if you can make this recipe dairy-free, you can! I used Culina plain coconut yogurt in place of the yogurt and Mykonos butter in place of butter. Came out delicious with a great crumb! Thank you for the recipe!
Thanks so much for sharing what worked well for you, Leila!! Have a nice week!
Perfection! My family LOVED this and I will definitely make again. For those saying it is dry or dense, do NOT squeeze the moisture out of your zucchini. The point of the zucchini is to bring moisture. I used whole wheat flour and the texture was spot on. We loved it! Thank you, Tieghan! Yet another home run!
Hey Lisa,
Amazing! So glad to hear you enjoyed this zucchini bread, I appreciate you giving it a try!
Have a great week!
I made the bread today, and it came out so-so. I followed the recipe but replaced the greek yogurt with sour cream since we don’t use yogurt. I also added walnuts. When I removed it from the pan, it felt heavy. Once it cooled and I cut it, you could see how dense it was. I also think that had I not added the topping, it would have been bland as there was almost no sweetness to the bread. I did swirl 3 tablespoons of apple butter after I poured the batter in the pan. You couldn’t tell there was apple butter in it. I would like to try it again but which some changes so it doesn’t turn out so dense.
Hey Elaine! Thank you so much for the input, I really appreciate all these notes! Have a great day! xT
This bread turned out well. Cook time was exact for me. I freshly grated the zucchini and di not have to ring it out but I think if I did the bread would have been a little less dense. It had great flavor with homemade apple butter from halfbakedharvest recipe.
Hi Brooke! Thank you so much for the input! So happy to hear you enjoyed the homemade apple butter as well! 🙂 xT