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Apple Cinnamon Zucchini Bread

Apple cinnamon zucchini bread that bakes up a golden, tender loaf with apple chunks and a cinnamon swirl baked through the crumb. This fall zucchini quick bread is an easy one-bowl quick bread with warm spice and optional caramel drizzle.
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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
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, packed
  • 1.5 tsp cinnamon
Caramel Drizzle
  • 0.25 cup caramel sauce (optional)

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 350°F and grease a 9x5 loaf pan so the bread releases cleanly after baking.
  2. Mix the cinnamon swirl ingredients together and set aside for quick assembly.
Make the batter
  1. Whisk the flour, baking soda, baking powder, salt, cinnamon, and nutmeg together until evenly combined.
  2. Beat the brown sugar, eggs, oil, sour cream, and vanilla until smooth and glossy.
  3. Stir in the grated squeezed zucchini and diced apple so the fruit spreads through the batter.
  4. Fold dry ingredients into wet until just combined to keep the loaf tender and not overmixed.
Assemble and bake
  1. Pour half the batter into the pan and sprinkle the cinnamon swirl over the top.
  2. Add the remaining batter and swirl with a knife to create a cinnamon pattern throughout the loaf.
  3. Bake 55–65 minutes at 350°F until a toothpick comes out clean, with a golden top and set center.
Cool and finish
  1. Cool the loaf for 15 minutes before slicing so the crumb firms up and the cinnamon stays suspended.
  2. Drizzle with caramel sauce if desired for a glossy caramel finish.

Notes

Pro tip: squeeze the grated zucchini very dry to prevent a soggy center and keep the crumb tender. Store tightly covered in the refrigerator for up to 4 days; freeze sliced bread (wrapped well) for up to 2 months and thaw overnight in the fridge. For a lighter swap, replace the sour cream with plain Greek yogurt using the same amount.