World's Best Apple Cinnamon Zucchini Bread
Ingredients
- Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg optional
- Wet Ingredients
- 1 cup grated zucchini well-drained
- 1 cup peeled and grated apple about 1 medium apple
- ½ cup unsweetened applesauce
- ½ cup vegetable oil or melted butter
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Optional Add-Ins
- ½ cup chopped walnuts or pecans
- ½ cup raisins or dried cranberries
- ½ cup chocolate chips for a sweeter version
Instructions
- Prepare the Zucchini and Apple
- Grate zucchini and apple using a box grater.
- Place zucchini in a clean kitchen towel and squeeze out excess moisture.
- Lightly drain apples if very juicy.
- Mix the Batter
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a large bowl, whisk sugar, oil, applesauce, eggs, and vanilla.
- Stir in grated zucchini and apple until evenly combined.
- Gradually fold dry ingredients into wet mixture until just combined.
- Fold in any optional add-ins like nuts, raisins, or chocolate chips. Avoid overmixing.
- Bake the Bread
- Preheat oven to 350°F (175°C).
- Grease and flour a 9×5-inch loaf pan or line with parchment paper.
- Pour batter into the pan and smooth the top.
- Bake 50–60 minutes, until a toothpick inserted comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Drain zucchini thoroughly to prevent soggy bread.
Use firm apples for the best texture.
Don’t overmix the batter for a light, tender loaf.
Check doneness with a toothpick; oven times may vary.
Let bread cool completely before slicing for clean pieces.