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Apple Cinnamon Zucchini Bread

Apple cinnamon zucchini bread with tender apple chunks, a cinnamon swirl baked through the golden crumb, and a simple quick-bread method. This apple zucchini loaf is warmly fragrant, sliceable straight from a 9x5 loaf pan, and topped with 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
Calories: 320
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
  • 1 cast iron skillet

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and grease a 9x5 loaf pan until lightly coated and ready to fill.
  2. Mix the cinnamon swirl ingredients together and set aside so the swirl stays pourable and evenly mixed.
Mix dry and wet batters
  1. Whisk the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg together until uniform with no visible streaks.
  2. Beat the brown sugar, eggs, vegetable oil, sour cream, and vanilla extract until smooth and glossy.
  3. Stir in the grated zucchini (squeezed dry) and the finely diced apple until distributed through the batter.
  4. Fold the dry ingredients into the wet ingredients just until combined, stopping as soon as no dry flour remains to keep the crumb tender.
Assemble with swirl
  1. Pour half of the batter into the prepared pan and level it into an even layer.
  2. Sprinkle the cinnamon swirl mixture over the batter in an even layer for visible swirls in the slice.
  3. Add the remaining batter and smooth the top lightly so the swirl layers set during baking.
  4. Swirl with a knife by making 3–5 gentle passes through the batter (not fully to the bottom) to create cinnamon ribbons.
Bake, cool, and finish
  1. Bake at 350°F for 55–65 minutes until a toothpick comes out clean or with a few moist crumbs.
  2. Cool in the pan for 15 minutes, then drizzle with caramel sauce if desired for a glossy finish.

Notes

Pro tip: squeeze the grated zucchini very dry—paper-towel pressure helps prevent a gummy loaf. Store tightly wrapped in the fridge for up to 5 days; slice and rewarm in the microwave for 10–15 seconds. Freezing is yes: wrap slices individually and freeze up to 2 months. Dietary swap: use plain Greek yogurt instead of sour cream for a slightly tangier, higher-protein loaf.