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Apple Cinnamon Zucchini Bread

Apple cinnamon zucchini bread with tender apple chunks and a cinnamon swirl baked through the golden crumb. This easy quick bread bakes until a toothpick comes out clean and cools into a sliceable loaf.
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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: 280
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 preheat
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan so the loaf releases cleanly after baking.
Mix cinnamon swirl and dry ingredients
  1. Stir together the cinnamon swirl ingredients until evenly combined, using a quick mix so no cinnamon clumps remain.
  2. Whisk the flour, baking soda, baking powder, salt, cinnamon, and nutmeg together until the dry ingredients look uniformly speckled.
Mix wet ingredients and fold in fruit
  1. Beat the brown sugar, eggs, vegetable oil, sour cream, and vanilla extract until smooth and glossy.
  2. Stir in the grated squeezed-dry zucchini and finely diced apple until the batter is evenly dotted with fruit.
  3. Fold the dry ingredients into the wet just until no streaks remain, stopping when the batter looks thick and cohesive.
Assemble and bake
  1. Pour half the batter into the pan and smooth it to an even layer for a consistent loaf.
  2. Sprinkle the cinnamon swirl mixture over the batter so it forms a visible layer before baking.
  3. Add the remaining batter, then swirl through the top with a knife to create marbled streaks.
  4. Bake at 350°F for 55–65 minutes until a toothpick inserted in the center comes out clean and the top is golden.
Cool and finish
  1. Cool the loaf for 15 minutes so it firms up for clean slices with minimal crumbling.
  2. Drizzle with caramel sauce if desired for a glossy finish right before serving.

Notes

For best texture, squeeze the grated zucchini very well so the loaf bakes up with a tender crumb instead of excess moisture. Store covered at room temperature for up to 3 days or refrigerate up to 5 days. Freezing is yes: wrap slices airtight and freeze up to 2 months, thaw overnight in the fridge. For a lighter option, substitute half the vegetable oil with unsweetened applesauce while keeping the sour cream.