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Apple Cinnamon Zucchini Bread

Heavenly Apple Cinnamon Zucchini Bread for Cozy Days

This Apple Cinnamon Zucchini Bread is a moist, tender loaf packed with apples and zucchini, perfect for breakfast or a cozy snack.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: Breakfast
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups all-purpose flour Can substitute with gluten-free flour.
  • 1 teaspoon baking soda Essential for rise.
  • 1 teaspoon baking powder Do not omit; both leavening agents are necessary.
  • 0.5 teaspoon salt Necessary for taste.
  • 2 teaspoons ground cinnamon Feel free to adjust based on preference.
  • 0.25 teaspoon ground nutmeg Omit if nutmeg is not available.
  • 0.5 cups vegetable oil Can be replaced with canola oil or melted coconut oil.
  • 0.5 cups granulated sugar Brown sugar can be adjusted for moisture.
  • 0.5 cups light brown sugar Can replace with more granulated sugar if necessary.
  • 2 large eggs Alternative: two flax eggs for a vegan version.
  • 1 teaspoon vanilla extract Optional but recommended.
For the Add-Ins
  • 1.5 cups shredded zucchini Do not peel before shredding for better texture.
  • 1 cup peeled and diced apple Any apple variety can be used.
  • 0.5 cups chopped walnuts or pecans Can be omitted or substituted with chocolate chips.

Equipment

  • 9x5-inch loaf pan
  • Mixing Bowls
  • whisk
  • spatula
  • Toothpick

Method
 

Step-by-Step Instructions for Apple Cinnamon Zucchini Bread
  1. Preheat your oven to 350°F (175°C) and prepare a 9×5-inch loaf pan by greasing or lining with parchment paper.
  2. In a medium mixing bowl, whisk together the flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg.
  3. In a large bowl, beat together the vegetable oil, granulated sugar, and light brown sugar until smooth and creamy.
  4. Incorporate the eggs into the wet mixture one at a time, mixing well after each addition.
  5. Gently fold in the shredded zucchini and diced apple into the wet mixture until evenly distributed.
  6. Gradually add the dry ingredients to the wet mixture and stir until just combined.
  7. Fold in the chopped walnuts or pecans if desired.
  8. Pour the batter into the prepared loaf pan and smooth the top.
  9. Bake for 50-60 minutes, or until a toothpick inserted comes out clean.
  10. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 10gVitamin A: 2IUVitamin C: 5mgCalcium: 2mgIron: 5mg

Notes

Store your Apple Cinnamon Zucchini Bread in a sealed container for up to 3 days at room temperature. For longer preservation, refrigerate in an airtight container for up to 1 week, or freeze slices for up to 3 months.

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