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Apple Cinnamon Zucchini Bread

Apple cinnamon zucchini bread baked into a tender apple-studded loaf with a cinnamon swirl baked through the golden crumb. This spiced apple zucchini quick bread uses grated, squeezed-dry zucchini for a moist texture without heaviness.
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Prep Time 20 minutes
Cook Time 1 hour
cooling 15 minutes
Total Time 1 hour 35 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Bread
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.75 cup brown sugar packed
  • 2 eggs
  • 0.333 cup vegetable oil
  • 0.25 cup sour cream
  • 1 tsp vanilla extract
  • 1 cup zucchini grated and squeezed dry
  • 1 cup apple peeled and finely diced
Cinnamon Swirl
  • 3 tbsp brown sugar
  • 1.5 tsp cinnamon
Caramel Drizzle
  • 0.25 cup caramel sauce optional

Equipment

  • 1 sheet pan

Method
 

Prep the loaf pan and swirl
  1. Preheat oven to 350°F and grease a 9x5 loaf pan. Set the pan aside while you assemble the batter.
  2. Mix the cinnamon swirl ingredients together and set aside. Stir until the brown sugar and cinnamon form a uniform, crumbly mixture.
Make the batter
  1. Whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg together. Whisk until the dry ingredients are evenly combined.
  2. Beat brown sugar, eggs, vegetable oil, sour cream, and vanilla extract until smooth. Continue beating until the mixture looks glossy and fully blended.
  3. Stir in grated, squeezed-dry zucchini and finely diced apple. Mix just until the zucchini and apple are evenly distributed.
  4. Fold dry ingredients into the wet until just combined. Stop mixing as soon as no dry streaks remain to keep the crumb tender.
Assemble and bake
  1. Pour half the batter into the greased loaf pan. Spread it into an even layer so the swirl bakes through.
  2. Sprinkle the cinnamon swirl over the batter. Distribute it evenly for consistent cinnamon ribbons.
  3. Add the remaining batter on top and swirl with a knife. Drag the knife through the batter in gentle S-shapes without overmixing.
  4. Bake at 350°F for 55–65 minutes until a toothpick comes out clean. Look for a golden top and a set center when gently tested.
Cool and finish
  1. Cool the loaf for 15 minutes. Let it rest so slices hold their shape.
  2. Drizzle with caramel sauce if desired. Finish when the loaf is just warm so the drizzle lightly sets.

Notes

Squeeze the grated zucchini very well so the loaf bakes up tender instead of gummy. Store airtight at room temperature for up to 3 days or refrigerate for up to 5 days; freeze sliced portions for up to 2 months (thaw overnight in the fridge). For a dairy-light option, swap sour cream for an equal amount of plain Greek yogurt or dairy-free yogurt.