Apple Cinnamon Zucchini Bread
Apple Cinnamon Zucchini Bread is a delightful and moist quick bread that blends the natural sweetness of apples with the warmth of cinnamon, all while staying incredibly soft thanks to the addition of zucchini. This flavorful loaf is perfect for breakfast, a snack, or even dessert. The zucchini ensures the bread remains tender and moist, while the apples provide a burst of natural sweetness. The cinnamon elevates the flavors to create a comforting, aromatic experience. Whether enjoyed fresh or stored for later, this bread is a true crowd-pleaser.
Equipment
- 1 loaf pan (9x5 inches)
- 1 Box Grater or Food Processor (for grating zucchini and apples)
- 2 Mixing Bowls (1 large for dry ingredients, 1 medium for wet ingredients)
- 1 Whisk (for dry ingredients)
- 1 Spatula (for mixing batter)
- 1 Toothpick or Cake Tester (to check doneness)
- 1 Parchment Paper (optional, for lining the loaf pan)
- 1 Oven (preheated to 350°F/175°C)
Ingredients
- 2 medium zucchinis about 2 cups, grated
- 1 large apple peeled and grated, about 1 ½ cups
- 2 cups all-purpose flour 240g
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 2 large eggs
- ¾ cup granulated sugar
- ¾ cup brown sugar packed
- ½ cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- Optional: ½ cup chopped walnuts or pecans for added crunch
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
- Prepare the zucchini and apple: Grate the zucchinis and apple. Squeeze out excess moisture from the grated zucchini using a clean kitchen towel or paper towels.
- Mix the dry ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
- Combine the wet ingredients: In a separate bowl, whisk together the eggs, granulated sugar, brown sugar, vegetable oil (or melted butter), and vanilla extract. Stir in the grated zucchini and apple.
- Combine wet and dry ingredients: Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing to ensure a light, fluffy texture.
- Add optional mix-ins: If you’re using walnuts or pecans, fold them into the batter now.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. If the top starts to brown too quickly, cover it loosely with aluminum foil.
- Cool in the pan for 10 minutes before transferring the loaf to a wire rack to cool completely.
- Serve once fully cooled and enjoy!
Notes
Recipe Notes
- Moisture control: Be sure to drain the zucchini thoroughly before adding it to the batter. Excess moisture can make the bread soggy.
- Sweetness adjustment: If you prefer a less sweet bread, you can reduce the amount of sugar slightly, especially if your apples are very sweet.
- Freezing: This bread freezes well for up to 3 months. Wrap it tightly in plastic wrap and store it in an airtight container or freezer bag.
- Egg substitutes: For an egg-free version, you can use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water = 1 egg).
- Add-ins: Customize your bread by adding raisins, dried cranberries, or seeds. These additions can be mixed in with the dry ingredients before combining with the wet ingredients.