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Classic Apple Cinnamon Zucchini Bread

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A moist and flavorful fall bread combining shredded zucchini and diced apples with warm cinnamon and nutmeg spices. Perfect for a cozy breakfast or snack with a wholesome twist.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (190g) – can swap half for whole wheat flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon (Ceylon cinnamon preferred)
  • ½ teaspoon ground nutmeg (optional)
  • ½ teaspoon salt
  • 2 large eggs, room temperature
  • ½ cup vegetable oil (can substitute with melted coconut oil)
  • ¾ cup granulated sugar
  • ¼ cup brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini (about 1 medium zucchini), squeezed dry
  • 1 cup peeled and diced apple (Honeycrisp or Granny Smith preferred)
  • Optional: ½ cup chopped walnuts or pecans
  • Optional: ½ cup raisins or dried cranberries

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray.
  2. Shred zucchini using a grater, then squeeze out excess moisture using a clean kitchen towel. Peel and dice apple into small pieces.
  3. In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg (if using), and salt.
  4. In a separate medium bowl, whisk eggs, then add vegetable oil, granulated sugar, brown sugar, and vanilla extract. Mix until smooth and glossy.
  5. Slowly add dry ingredients to wet ingredients, folding gently with a spatula until just combined. Fold in shredded zucchini, diced apples, and optional nuts or dried fruit.
  6. Pour batter into prepared loaf pan and smooth the surface with a spatula.
  7. Bake for 55-60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
  8. Cool bread in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Squeeze zucchini dry to prevent soggy bread. Use room temperature eggs and wet ingredients for better mixing and rising. Do not overmix batter to avoid tough crumb. Check oven temperature with thermometer if possible. Test for doneness starting at 55 minutes. Let bread cool completely before slicing. Optional: sprinkle turbinado sugar on top before baking for a crunchy, caramelized finish.

Nutrition

Keywords: apple cinnamon zucchini bread, fall bread recipe, moist zucchini bread, healthy fall treat, easy zucchini bread, autumn baking

Find it online: https://cooltastes.com/classic-apple-cinnamon-zucchini-bread-recipe-5-easy-steps-for-fall-treat/