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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
This sounds amazing! I’m going to make it soon! Can I give you a couple of hints?
I add a cup of toasted, chopped walnuts or pecans. Also, my grandmother used to cut her nut breads into thin slices, spread one side with softened cream cheese, and make a sandwich, cut into thirds, they are delicious, and go fast on a buffet table! The cream cheese adds a subtle tang to the nut breads!
Thank you for this delicious recipe😊
Hi Pamela! That sounds super yummy to add some chopped nuts! Thanks for the tip! 🙂 xT
Asking for the second time…when you say “maple” are you meaning maple butter, maple syrup, maple extract…? It would be helpful moving forward for you to clarify what type of maple you’re referring to, instead of just always saying “maple.” Thank you!!
Hi Alice! When the term “maple” is used, it refers specifically to maple syrup. This is clarified in the section for the cinnamon maple butter, where the ingredients are listed as salted butter, maple syrup, vanilla, cinnamon, and sea salt. Thank you for your feedback! It’s always helpful to have clear ingredient specifications, and your suggestion is appreciated! xT
Made this tonight and it was so good. I used Bob’s gluten free baking flour and you can’t tell the difference. I added walnuts too.
Thanks so much Jodi! So glad you enjoyed this bread, looove to hear that it was a hit! xT
Hello! Could I add some chopped apple? The photography is amazing on your site🤗
Hi Gail! I think chopped apple would be super yummy! Thank you so much, so sweet of you to compliment the photography! I always try to capture the little details! xT
Are you able to ship any of these bread/cakes to an address in Denver?
Hi Karen! I’m so sorry I don’t ship any of my baked goods, so sorry! 🙂 xT
Very dry on the outside and a bit sunken/raw in the center. I’m trying to test this for a baby shower I have coming up at altitude but I can’t get it to work right. Any tips?
Hi Sammy! I would cover the loaf with foil starting at around 45 minutes, then bake for 60-70 minutes to cook the middle throughout. I would also make sure your baking powder is active and not expired! Hope you enjoy, I’m so sorry this isn’t turning out for you! xT
When you say “maple” are you meaning maple butter, maple syrup, maple extract…? It’s a little confusing when you just say “maple” all the time without the descriptive of what type of “maple” at the end!
Hi there! When the term “maple” is used, it refers specifically to maple syrup. This is clarified in the section for the cinnamon maple butter, where the ingredients are listed as salted butter, maple syrup, vanilla, cinnamon, and sea salt. Thank you for your feedback! It’s always helpful to have clear ingredient specifications, and your suggestion is appreciated! xT
No one says “maple” in legitimate cooking descriptions. Just specify what you are using.
Tieghan, Sammy is my sister in law and she’s been trying to get an answer from you about this. You responded with something that didn’t make any sense, then she followed up with you. You’ve now deleted your original response and never published her follow-up.
Please respect your followers when questions come up. Put thought into your response and don’t pick and choose what to post when it’s a genuine, kind question/issue. The question still stands and we’d like an answer please.
Hi Julia! I’m really sorry for the confusion and for missing Sammy’s follow-up, that’s on me. I removed my earlier reply because it wasn’t clear, not to avoid the question. I value thoughtful feedback and never want anyone to feel ignored! I’ve shared a response with her so hopefully that clears things up! Hope you have a great weekend! 🙂 xT
Are you able to use almond or coconut flour? If yes, would be the amount please?
Thank you
Hi Lisa! You can use almond or coconut flour, but you’ll need to adjust the amounts: use about 1½ cups almond flour or ¼ cup coconut flour for every 1 cup of all-purpose flour. Almond flour may make the bread a bit crumbly, so adding an extra egg helps, while coconut flour needs more eggs and liquid to keep the batter moist. These swaps will change the texture and flavor, so it’s best to follow a recipe made specifically for these flours if you can! xT
Hi! Dumb question but it says to bake for 60-65 min or until the center has set? How do I know it is set? I’d hate to overcook something!
Hey Sal! To know if your zucchini bread is set, insert a toothpick into the center, it should come out clean or with just a few crumbs. The top should be golden and spring back when pressed gently. If the bread is browning too fast but the center isn’t done, cover it loosely with foil and keep baking until fully cooked! Hope this helps! Enjoy 🙂 xT
You said in the sentence above that you don’t even know the apple butter is there, but then you said that it makes it so flavorful. Is it OK to omit? I don’t have apple butter near me.
Hi Rachel! You can definitely leave out the apple butter if you don’t have it, it adds nice flavor but isn’t essential. To keep the bread moist and sweet, you can substitute with applesauce or a bit of maple syrup! xT
Summer ends on September 22nd. We are not in late summer. Just because it has zucchini doesn’t mean it’s suitable for summer. You thank people for their feedback and say you’re open to their suggestions. But, are you really? You are still creating unseasonal recipes.
Hey Stephen! Thanks for sharing your thoughts! I understand not every recipe feels seasonal to everyone, but I enjoy mixing flavors and ingredients year round. I’ll keep your feedback in mind as I plan future recipes! xT
In Colorado, where Tieghen grew up,
it is closer to the end of the summer,
especially those of us who live at high altitude. This recipe is perfectly timed!
About how many zucchini is 1 cup grated?
Hi Angel! Depending on the size of the zucchini, you will likely you need one or two whole zucchinis to equal 1 cup grated! 🙂 xT
Never thought zucchini bread could get better, but the apple butter takes it to another level!
Hey Emily! Thank you SO much! Love to hear that you’re enjoying this zucchini bread! 🙂 xT
Do you leave the zucchini as is after grating or squeeze the excess water out ?
Hi Sandy! You can just leave the zucchini after grating! Hope you enjoy! 🙂 xT
I’m anxious to try this recipe. It sounds delicious. Do you have the carb and sugar numbers?
Hey Liz! I’m so sorry, I don’t have the macros for this recipe! Hope you enjoy! 🙂 xT
Hi, thank you and I can’t wait to try this recipe! Apple butter doesn’t exist where I live, is there a substitute? Thank you 🙂
Hi Flo! Thank you so much! You could definitely use apple sauce if you’d like! Hope you enjoy! xT