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Apple Cinnamon Zucchini Bread

Apple cinnamon zucchini bread made as a tender quick loaf with juicy apple chunks and a cinnamon swirl baked through the golden crumb. This easy American-style quick bread uses grated, squeezed-dry zucchini for a moist texture without excess moisture.
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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
  • 0.33 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 and mix
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan, leaving the pan ready for batter. You should see the pan fully coated with a thin film of grease.
  2. Mix the cinnamon swirl ingredients together and set aside. The mixture should look like a thick, dry cinnamon-brown sugar blend.
  3. Whisk the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg together. Stop when the dry spices are evenly speckled through the flour.
  4. Beat the brown sugar, eggs, vegetable oil, sour cream, and vanilla extract until smooth. The batter should appear glossy and fully combined with no streaks.
  5. Stir in the grated, squeezed-dry zucchini and the diced apple. Keep going until the apple and zucchini are distributed throughout the batter.
  6. Fold the dry ingredients into the wet ingredients until just combined. The batter should be thick and slightly lumpy—avoid overmixing.
Assemble and bake
  1. Pour half of the batter into the loaf pan and sprinkle the cinnamon swirl mixture over it. Spread the swirl evenly so it forms a visible layer.
  2. Add the remaining batter on top and swirl with a knife to create ribbons. You should see curved cinnamon streaks running through the top layer.
  3. Bake at 350°F for 55–65 minutes, until a toothpick comes out clean. The loaf should look golden and set in the center without wet batter clinging to the toothpick.
Cool and finish
  1. Cool the loaf for 15 minutes before slicing. It should feel firm enough that slices hold their shape.
  2. Drizzle caramel sauce over the top if desired. Use a light zigzag so the caramel contrasts with the golden crumb.

Notes

Key pro tip: squeeze the grated zucchini well so the loaf stays tender, not gummy. Store tightly wrapped in the fridge for up to 4 days; rewarm slices in the oven at 300°F for 5–8 minutes. Freeze for up to 2 months, wrapped, then thaw overnight in the fridge. Dietary swap: for a lower-sugar version, reduce the brown sugar by about 1/4 cup total and use unsweetened caramel sauce if you drizzle it.