This Apple Cinnamon Zucchini Bread is incredibly moist, warmly spiced, and filled with sweet apple bits the kind of loaf that makes your whole kitchen smell cozy and comforting. It’s simple, tender, and perfect for using up extra zucchini while adding that irresistible apple-cinnamon charm.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1 1/2 cups grated zucchini (no need to peel)
- 1 cup finely diced apple (Honeycrisp or Gala work great)
- Optional: 1/2 cup chopped walnuts or pecans
Steps
- Prep the produce. Grate the zucchini and gently squeeze out a little moisture — not too much, just enough so the batter isn’t watery. Dice the apple into small pieces.
- Mix dry ingredients. In a bowl, whisk flour, both sugars, cinnamon, baking soda, baking powder, and salt.
- Mix wet ingredients. In another bowl, whisk eggs, oil, and vanilla until smooth.
- Combine. Add the wet mixture to the dry, stirring gently. Fold in zucchini and apples. Don’t worry if the batter seems thick the zucchini releases moisture as it bakes.
- Pour into a greased loaf pan. Smooth the top and sprinkle a little cinnamon sugar if you want a sweet crust.
- Bake at 350°F for 55–65 minutes, or until a toothpick comes out clean.
- Cool completely. This helps the loaf set and makes slicing easier.
Chef’s Tips
- Don’t oversqueeze the zucchini: A little moisture is key to that perfect, tender crumb.
- Cut apples small: Tiny pieces distribute evenly without weighing down the loaf.
- Let it rest overnight: The flavors deepen, and the texture becomes even softer.
Variations
- Apple crumble topping: Add a quick crumble of butter, flour, sugar, and cinnamon before baking.
- Maple glaze: Drizzle with a simple maple icing once cooled.
- Healthy twist: Replace half the oil with unsweetened applesauce.