Apple Zucchini Cinnamon Bread (Print)
Moist, cinnamon-spiced bread with apple, zucchini, and walnuts—ideal for brunch, snacks, or dessert moments.
# What You'll Need:
→ Dry Ingredients
01 -
3 cups all-purpose flour
02 -
3 teaspoons ground cinnamon
03 -
1 teaspoon salt
04 -
1 teaspoon baking powder
05 -
1 teaspoon baking soda
→ Wet Ingredients
06 -
1 cup white sugar
07 -
1 cup brown sugar
08 -
3 large eggs
09 -
1 cup vegetable oil or substitute half with applesauce
10 -
3 teaspoons vanilla extract
→ Fruits and Nuts
11 -
2 cups grated zucchini
12 -
1 cup apple, diced and peeled
13 -
1 cup chopped walnuts
# How to Make It:
01 -
Grease two 8 x 4-inch loaf pans or six mini loaf pans. Preheat the oven to 325°F (163°C).
02 -
Grate the zucchini using a box grater and set aside. Peel one medium apple, then dice it into small pieces and set aside.
03 -
In a large mixing bowl, combine the flour, cinnamon, salt, baking powder, and baking soda.
04 -
In a separate smaller bowl, beat together the eggs, vegetable oil (or applesauce), vanilla extract, white sugar, and brown sugar until well blended.
05 -
Add the wet ingredients to the bowl of dry ingredients and stir until just combined.
06 -
Gently fold the grated zucchini, diced apple, and chopped walnuts into the batter. Let the batter sit for 5 minutes.
07 -
Divide the batter evenly between the prepared loaf pans.
08 -
Place the pans in the preheated oven and bake. For mini loaves: bake for 35-40 minutes. For full-sized loaves: bake for about 55 minutes. Insert a toothpick or tester into the center of the bread. If it comes out clean, the bread is done.
09 -
Allow the bread to cool in the pan on a wire rack for 20 minutes. Then, remove the bread from the pan and let it cool completely before slicing.
# Additional Notes:
01 -
Store at room temperature for up to 5 days or freeze for up to 3 months.
02 -
Add raisins, dried cranberries, or swap walnuts for pecans for variety.
03 -
Slice the bread before freezing for convenient single-portion servings.