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Freshly baked apple cinnamon zucchini bread with a slice cut out

Apple Cinnamon Zucchini Bread

A warm, moist bread combining the flavors of cinnamon, apples, and zucchini, perfect for breakfast or a sweet snack.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 170
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
Wet Ingredients
  • 1/2 cup vegetable oil Can substitute with coconut oil for a different flavor
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 2 large eggs Can substitute with applesauce for a vegan option
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini Around 1 medium zucchini, unpeeled
  • 1 cup peeled and diced apple About 1 medium apple
  • 1/2 cup chopped walnuts or pecans Optional

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set this aside for later.
Mixing Wet Ingredients
  1. In a large bowl, beat together vegetable oil, granulated sugar, and brown sugar until smooth and well combined.
  2. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  3. Gently fold in the shredded zucchini and diced apple until evenly mixed.
Combining Ingredients
  1. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix!
  2. If using, fold in the chopped walnuts or pecans.
Baking
  1. Pour the batter into the prepared loaf pan, spreading it evenly.
  2. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
  3. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Serve warm with butter or drizzle with honey or maple syrup. Store in an airtight container at room temperature for up to 3 days, refrigerate for up to a week, or freeze for up to 3 months.