Apple Cinnamon Zucchini Bread Recipe tastes like cozy fall in a loaf pan, with tender crumbs, warm spice, and juicy apple bits in every slice. It works perfectly for busy families, meal preppers, and anyone who wants a not-too-sweet breakfast or snack in about 1 hour and 15 minutes from start to finish. I baked a version of this during a heatwave once, and my neighbors still talk about it more than the weather.
Why You Should Try This Apple Cinnamon Zucchini Bread Recipe
This Apple Cinnamon Zucchini Bread Recipe gives you a moist, soft loaf with a crunchy top and pockets of apple in every bite. The zucchini keeps it tender, the cinnamon adds warmth, and the apples bring gentle sweetness without turning the bread into cake.
You can mix this batter in one bowl with simple pantry ingredients. The recipe uses oil instead of butter, so the bread stays soft for days and freezes beautifully for future snacks.
“This Apple Cinnamon Zucchini Bread Recipe tastes like apple pie met zucchini bread and decided to become my new favorite breakfast. ★★★★★”
Ingredients You’ll Need
Use room temperature ingredients when possible so the batter mixes smoothly and bakes evenly.
Dry ingredients
- 2 cups all-purpose flour
- Use a standard unbleached flour like King Arthur or Gold Medal.
- You can swap up to 1/2 cup with whole wheat flour for a heartier texture.
- 1 cup granulated sugar
- You can use half brown sugar and half white sugar for deeper flavor.
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
Wet ingredients
- 2 large eggs
- 1/2 cup neutral oil
- Use canola, vegetable, or light olive oil.
- 1/3 cup plain yogurt or sour cream
- Greek yogurt works great and adds protein.
- 2 teaspoons vanilla extract
Fruit and veggie mix-ins
- 1 1/2 cups grated zucchini, lightly packed
- Do not peel the zucchini. The green flecks look pretty and add nutrients.
- Pat very wet zucchini with a paper towel if it drips liquid.
- 1 1/2 cups peeled and finely chopped apple
- Use a firm apple like Honeycrisp, Granny Smith, Pink Lady, or Fuji.
- Chop the apple small so it softens fully while baking.
Optional add-ins
- 1/2 cup chopped walnuts or pecans
- 1/3 cup raisins or dried cranberries
- 2 tablespoons coarse sugar for sprinkling on top
Equipment
- 1 standard 9 x 5 inch loaf pan
- Parchment paper or nonstick spray
- Large mixing bowl
- Medium bowl
- Whisk
- Rubber spatula or wooden spoon
- Box grater for zucchini
- Small knife and cutting board for apples
- Cooling rack
- Toothpick or skewer for doneness check
Tips & Tricks
- Squeeze very wet zucchini gently with a paper towel so the batter does not turn soupy.
- Chop apples into small, even pieces so they soften and distribute nicely in the bread.
- Whisk dry ingredients well before adding wet ingredients so baking soda and baking powder spread evenly.
- Stir the batter gently and stop as soon as no dry flour streaks remain to avoid tough bread.
- Line the loaf pan with a parchment sling so you can lift the bread out easily.
- Sprinkle coarse sugar on top of the batter for a crunchy, bakery-style crust.
- Check doneness early at about 45 minutes since every oven runs a little different.
- Tent the loaf loosely with foil if the top browns too quickly while the center still needs time.
- Let the bread cool at least 20 to 30 minutes before slicing so it holds its shape.
- Use a serrated knife for clean slices, especially when the bread still feels slightly warm.
How to Make Apple Cinnamon Zucchini Bread Recipe
Step 1: Prep the pan and oven
Preheat your oven to 350°F. Grease a 9 x 5 inch loaf pan and line it with a parchment sling that hangs over the long sides. Grease the parchment lightly so the bread releases without drama.
Step 2: Grate the zucchini and chop the apples
Wash and dry the zucchini, then grate it on the medium holes of a box grater. Spread the grated zucchini on a plate and pat it gently with a paper towel if it looks very wet. Peel the apples, remove the cores, and chop the flesh into small cubes about pea size.
Step 3: Mix the dry ingredients
In a large mixing bowl, whisk together the flour, sugar, cinnamon, nutmeg, baking soda, baking powder, and salt. Break up any sugar or flour clumps with the whisk. Set this bowl aside while you mix the wet ingredients.
Step 4: Mix the wet ingredients
In a medium bowl, whisk the eggs until they look smooth and slightly frothy. Add the oil, yogurt or sour cream, and vanilla, then whisk until the mixture looks creamy and fully combined. Scrape the sides of the bowl so no streaks of egg or yogurt hide at the bottom.
Step 5: Combine wet and dry
Pour the wet mixture into the bowl with the dry ingredients. Use a spatula to fold the batter together with gentle strokes. Stop stirring once you see no dry flour pockets, even if the batter looks slightly lumpy.
Step 6: Fold in zucchini, apples, and add-ins
Add the grated zucchini and chopped apples to the bowl. If you use nuts or dried fruit, add them now. Fold everything together until the fruit and zucchini spread evenly through the batter.
Step 7: Fill the pan and top the batter
Scrape the batter into the prepared loaf pan and smooth the top with your spatula. Sprinkle coarse sugar over the surface if you want a crunchy top. Tap the pan lightly on the counter to release any large air bubbles.
Step 8: Bake the bread
Place the pan on the middle rack of the oven. Bake for 50 to 65 minutes, depending on your oven and how juicy the apples and zucchini feel. Start checking at 45 minutes by inserting a toothpick in the center; it should come out with a few moist crumbs but no wet batter.
Step 9: Cool before slicing
Set the pan on a cooling rack and let the bread sit for 10 to 15 minutes. Lift the bread out using the parchment sling and place it directly on the rack. Cool at least another 20 minutes before slicing so the loaf sets and slices cleanly.
Step 10: Slice and serve
Use a serrated knife to cut the bread into thick slices. Serve it warm, at room temperature, or lightly toasted. Add a swipe of butter, cream cheese, or nut butter if you want extra richness.
What to Serve with Apple Cinnamon Zucchini Bread Recipe
Serve this Apple Cinnamon Zucchini Bread Recipe with a mug of hot coffee, tea, or a chai latte for a cozy breakfast. Kids love it with a glass of cold milk or a warm mug of cocoa. Pair a slice with scrambled eggs or Greek yogurt and berries for a more balanced meal. You can also pack slices in lunchboxes as a sweet but not over-the-top treat.
Storage Options
- Keep the bread at room temperature, wrapped tightly or in an airtight container, for up to 3 days.
- Store slices in the fridge for up to 1 week; warm them briefly in the microwave or toaster oven to bring back softness.
- Freeze individual slices or the whole loaf, wrapped in plastic and then in a freezer bag, for up to 3 months.
- Thaw slices at room temperature or in the fridge, then reheat in a 300°F oven for 8 to 10 minutes or in a toaster oven until warm and fragrant.
Apple Cinnamon Zucchini Bread Recipe
Ingredients
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
- In a separate bowl, beat the eggs, then whisk in the vegetable oil, applesauce, and vanilla extract until smooth.
- Add the wet ingredients to the dry ingredients and stir just until no dry streaks of flour remain; do not overmix.
- Fold in the shredded zucchini, chopped apple, and nuts (if using) until evenly distributed in the batter.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
- Allow the bread to cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Approximate per 1 slice (1/12 loaf): 250–270 calories; fat 10–12 g; saturated fat 1.5–2 g; carbohydrates 38–40 g; fiber 2 g; sugars 22–24 g; protein 4–5 g; sodium 170–200 mg. Values will vary based on specific ingredients, add-ins, and portion size.
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