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Apple Cinnamon Zucchini Bread

Apple cinnamon zucchini bread is a tender quick loaf with apple chunks and a cinnamon swirl baked through a golden crumb. Grated, squeezed-dry zucchini keeps the loaf moist without heaviness, while the swirl adds visible cinnamon ribbons in every slice.
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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: 340
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
  • 1 9x5 loaf pan

Method
 

Prep the loaf pan and swirl
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan, then set it aside. Your kitchen should be fully preheated before batter goes in.
  2. Mix the cinnamon swirl ingredients (brown sugar and cinnamon) in a small bowl and set aside. The mixture should look like a fragrant, sand-like cinnamon sugar.
Make the quick bread batter
  1. Whisk the dry ingredients together—flour, baking soda, baking powder, salt, cinnamon, and nutmeg—in a bowl until evenly combined. No streaks of baking soda or spice should remain.
  2. Beat the wet ingredients together—brown sugar, eggs, vegetable oil, sour cream, and vanilla extract—until smooth. The mixture should look glossy and well blended.
  3. Stir in the grated, squeezed-dry zucchini and the diced apple until the batter is evenly speckled. The batter should thicken slightly as fruit and zucchini distribute.
  4. Fold the dry ingredients into the wet ingredients until just combined. Stop mixing as soon as you no longer see dry flour for a tender loaf.
Swirl and bake
  1. Pour half the batter into the prepared loaf pan, then sprinkle the cinnamon swirl over the surface. The swirl layer should be spread so it’s visible across the top.
  2. Add the remaining batter on top and swirl with a knife in gentle figure-eight motions. You should see cinnamon ribbons starting to run through the batter.
  3. Bake at 350°F for 55–65 minutes, until a toothpick comes out clean. The loaf should be golden and spring back lightly when pressed.
Cool and drizzle
  1. Cool the loaf in the pan for about 15 minutes, then remove and cool until drizzle-ready. The crumb should set so slices don’t tear.
  2. Drizzle with caramel sauce if desired after the loaf has cooled slightly. Use a thin zigzag so it soaks into the warm top.

Notes

For best moisture without sogginess, squeeze the grated zucchini very dry before mixing, and measure it after squeezing. Store wrapped at room temperature for 2 days or refrigerate for up to 5 days; freeze slices for up to 3 months (thaw overnight in the fridge). For a lighter option, use low-fat sour cream (or plain Greek yogurt) in place of sour cream while keeping the same bake time.