Apple Cinnamon Zucchini Bread Recipe

Apple Cinnamon Zucchini Bread Recipe tastes like a cozy slice of apple pie met your favorite moist zucchini bread and decided to become breakfast, snack, and dessert all at once. It works perfectly for busy families, brunch lovers, and anyone who wants a not-too-sweet treat in about 1 hour and 15 minutes from start to finish. I tested this version in my tiny kitchen while my dog judged me from the couch, so you know it passed a tough audience.

Why You Should Try This Apple Cinnamon Zucchini Bread Recipe

This Apple Cinnamon Zucchini Bread Recipe gives you a super moist crumb, soft apple bits, and warm cinnamon in every bite. It tastes like fall comfort food but stays light enough for breakfast or an afternoon snack.

You sneak in veggies and fruit without anyone noticing, which makes this a great recipe for kids and picky adults. The batter comes together in one bowl, so you avoid a huge pile of dishes.

“This Apple Cinnamon Zucchini Bread Recipe tastes like a bakery treat, stays moist for days, and disappears in minutes at my house. ★★★★★”

Ingredients You’ll Need

Dry ingredients

• 2 cups all-purpose flour
  • Use unbleached if possible; King Arthur or Gold Medal both work great.
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon fine sea salt

Wet ingredients

• 2 large eggs, room temperature
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar, packed
  • Brown sugar adds moisture and a slight caramel note.
• 1/2 cup neutral oil
  • Use canola, vegetable, or light olive oil; avoid strong extra virgin flavors.
• 1 teaspoon vanilla extract

Fruit and veggie mix-ins

• 1 cup finely grated zucchini, lightly packed
  • Do not peel; the green flecks look pretty and stay tender.
• 1 cup peeled, finely chopped apple
  • Use a firm, slightly tart apple like Granny Smith, Honeycrisp, or Pink Lady.
• 1 tablespoon flour
  • Toss with the chopped apple to keep the pieces from sinking.

Optional flavor boosters

• 1/2 teaspoon ground cinnamon for sprinkling on top
• 1 tablespoon turbinado sugar or coarse sugar for a crunchy top
• 1/2 cup chopped walnuts or pecans
  • Toast them first in a dry skillet for extra flavor.

Pantry shortcuts and substitutions

• Swap half the all-purpose flour with white whole wheat flour for a heartier loaf.
• Use all brown sugar if you want deeper flavor and a slightly denser texture.
• Replace the oil with melted coconut oil for a light coconut note; cool it slightly before mixing.
• Use store-bought pre-shredded zucchini only if it looks fresh and moist; dry shreds lead to a crumbly loaf.

Equipment list

• 1 standard 9 x 5 inch loaf pan
• Parchment paper or nonstick spray
• 2 medium mixing bowls
• Whisk and rubber spatula
• Box grater for the zucchini
• Small knife and cutting board for the apple
• Cooling rack
• Toothpick or cake tester

Tips & Tricks

• Pat the grated zucchini gently with a paper towel, but keep some moisture so the bread stays tender.
• Chop the apple into small, pea-sized pieces so they soften fully and spread evenly.
• Toss the apple pieces with 1 tablespoon flour before folding them into the batter to keep them from sinking.
• Use room temperature eggs so they mix smoothly and give the bread a better texture.
• Do not overmix the batter; stir just until no dry streaks of flour remain.
• Line the loaf pan with parchment and leave a little overhang so you lift the bread out easily.
• Check the bread early at 45 minutes; ovens vary and you want a clean toothpick, not a dry loaf.
• Let the bread cool at least 20 to 30 minutes before slicing so it holds together and cuts cleanly.
• Slice with a serrated knife to avoid squishing the tender crumb.
• Double the recipe and bake two loaves if you want to freeze one for later.

How to Make Apple Cinnamon Zucchini Bread Recipe

Step 1: Prep the pan and oven

1. Preheat your oven to 350°F (175°C).
2. Grease a 9 x 5 inch loaf pan with nonstick spray or a thin layer of oil.
3. Line the pan with a strip of parchment that hangs over the long sides so you lift the loaf out easily.

Step 2: Prep the zucchini and apple

1. Wash the zucchini and trim the ends.
2. Grate it on the small or medium holes of a box grater.
3. Place the grated zucchini in a clean kitchen towel or paper towels and gently squeeze out excess moisture, but stop before it feels dry.
4. Peel the apple, core it, and chop it into small, even pieces about the size of peas.
5. Toss the chopped apple with 1 tablespoon flour and set it aside.

Step 3: Mix the dry ingredients

1. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
2. Break up any clumps so the mixture looks even and light.
3. Set the bowl aside while you mix the wet ingredients.

Step 4: Mix the wet ingredients

1. In a large bowl, whisk the eggs until they look slightly frothy.
2. Add the granulated sugar and brown sugar, then whisk until the mixture looks thick and smooth.
3. Pour in the oil and vanilla extract and whisk again until everything blends into a glossy mixture.

Step 5: Combine wet and dry

1. Add the dry ingredient mixture to the wet mixture in two batches.
2. Stir gently with a spatula after each addition until the flour almost disappears.
3. Stop mixing as soon as the batter looks mostly combined; a few small streaks of flour work fine at this stage.

Step 6: Fold in zucchini, apple, and nuts

1. Add the grated zucchini to the bowl and fold it in with a spatula.
2. Add the floured apple pieces and any nuts you use, then fold again until everything distributes evenly.
3. Scrape the bottom of the bowl to catch any pockets of flour, but avoid aggressive stirring.

Step 7: Fill the pan and add topping

1. Pour the batter into the prepared loaf pan and smooth the top with your spatula.
2. Sprinkle the top with extra cinnamon and turbinado sugar if you want a crunchy, sparkly crust.
3. Tap the pan lightly on the counter to release any large air bubbles.

Step 8: Bake

1. Place the loaf pan on the middle rack of the oven.
2. Bake for 50 to 60 minutes, depending on your oven.
3. Start checking at 45 minutes by inserting a toothpick in the center; it should come out clean or with a few moist crumbs, but no wet batter.
4. If the top browns too quickly, tent a piece of foil loosely over the pan for the last 10 to 15 minutes.

Step 9: Cool and slice

1. Remove the pan from the oven and set it on a cooling rack.
2. Let the bread cool in the pan for about 10 to 15 minutes.
3. Use the parchment overhang to lift the loaf out of the pan and place it directly on the rack.
4. Cool at least another 15 minutes before slicing so the crumb sets and the slices stay neat.

What to Serve with Apple Cinnamon Zucchini Bread Recipe

This Apple Cinnamon Zucchini Bread Recipe pairs beautifully with a hot mug of coffee, tea, or a chai latte for a cozy breakfast. Kids love it with a cold glass of milk or chocolate milk. You can add a swipe of salted butter, cream cheese, or almond butter for extra richness. Serve it as part of a brunch spread with yogurt, fresh fruit, and scrambled eggs for a balanced meal.

Storage Options

• Store leftover Apple Cinnamon Zucchini Bread at room temperature, wrapped tightly or in an airtight container, for up to 3 days.
• Keep it in the fridge for up to 1 week if your kitchen runs warm; bring slices to room temperature or warm them slightly before serving.
• Freeze individual slices or the whole loaf, tightly wrapped in plastic and then in a freezer bag, for up to 3 months.
• Reheat slices in the microwave for 10 to 15 seconds or in a 300°F oven for 5 to 8 minutes until warm and soft.

Apple Cinnamon Zucchini Bread

Apple Cinnamon Zucchini Bread is a moist, spiced quick bread that combines shredded zucchini with sweet apple and warm cinnamon.

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 12

Course: Dessert

Cuisine: American

Ingredients

  

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 large eggs
• 1/2 cup vegetable oil
• 1/4 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1 1/2 cups shredded zucchini, squeezed dry
• 1 cup peeled and finely chopped apple
• 1/2 cup chopped walnuts or pecans

Instructions

 

1. Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, and nutmeg until well combined.
3. In a separate bowl, whisk the eggs, vegetable oil, applesauce, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir just until combined; do not overmix.
5. Fold in the shredded zucchini, chopped apple, and nuts (if using) until evenly distributed in the batter.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
8. Allow the bread to cool in the pan for 10–15 minutes, then remove to a wire rack to cool completely before slicing.

Notes

Nutrition Information
Approximate per 1 slice (1/12 of loaf): 260 calories; fat 11 g; saturated fat 1.5 g; carbohydrates 38 g; fiber 2 g; sugars 22 g; protein 4 g; sodium 260 mg. Values will vary based on brands, add-ins, and portion size.