Can I Make Apple Cinnamon Zucchini Bread Ahead of Time?

Yes. Apple Cinnamon Zucchini Bread is an excellent make-ahead recipe because its moist texture holds up well after baking. In fact, the apple and warm spice flavors become even more noticeable after the loaf has rested. Allow the bread to cool completely before covering it. Store it at room temperature for up to 5 days or refrigerate it for up to 1 week.

Do I Need to Remove Moisture From the Zucchini?

No. Do not squeeze or blot the shredded zucchini for this Apple Cinnamon Zucchini Bread. The zucchini's natural moisture helps produce the tender, soft crumb that makes this recipe so appealing. Simply grate the zucchini and add it directly to the batter. Peeling is optional because the thin skin softens during baking.

Can I Freeze Apple Cinnamon Zucchini Bread?

Yes. Once completely cooled, wrap the loaf securely and freeze it for up to 3 months. You can freeze the entire Apple Cinnamon Zucchini Bread or divide it into individual slices for convenient portions. Thaw the loaf overnight in the refrigerator. Individual slices can be thawed as needed, making this an easy make-ahead breakfast or snack.

Easy Apple Cinnamon Zucchini Bread

Name: Apple Cinnamon Zucchini Bread
Prep time: 20 min
Cook time: 1 h
Total time: 2 h 20 min
Cuisine: American
Ingredients: 1 3/4 cups (219 g) all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 1/2 teaspoons ground cinnamon, plus 1/8 teaspoon for the apples; 1/2 teaspoon ground allspice; 1/4 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/2 cup (120 ml) vegetable oil or avocado oil; 1/2 cup (120 g) unsweetened applesauce; 1/2 cup (100 g) granulated sugar, plus 1 tablespoon for the apples; 1/3 cup (67 g) packed light or dark brown sugar; 2 large eggs; 1 teaspoon pure vanilla extract; 1 1/4 cups (150 g) shredded zucchini, not blotted; 1 heaping cup (125 g) peeled and chopped apple; Coarse sparkling sugar for topping, optional

Description

Moist and warmly spiced Apple Cinnamon Zucchini Bread made with fresh zucchini, crisp apples, applesauce, cinnamon, nutmeg, ginger, and allspice. This easy no-mixer quick bread is tender, flavorful, freezer-friendly, and perfect for breakfast, snacks, or dessert.

Ingredients

Scale

1 3/4 cups (219 g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon, plus 1/8 teaspoon for the apples
1/2 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup (120 ml) vegetable oil or avocado oil
1/2 cup (120 g) unsweetened applesauce
1/2 cup (100 g) granulated sugar, plus 1 tablespoon for the apples
1/3 cup (67 g) packed light or dark brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/4 cups (150 g) shredded zucchini, not blotted
1 heaping cup (125 g) peeled and chopped apple
Coarse sparkling sugar for topping, optional

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Instructions

Preheat the oven to 350°F (177°C). Grease a 9 x 5-inch loaf pan with nonstick spray or lightly grease it with oil.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, 1 1/2 teaspoons cinnamon, allspice, ginger, and nutmeg.
In a separate medium bowl, whisk the oil, applesauce, 1/2 cup granulated sugar, brown sugar, eggs, and vanilla until smooth and combined.
Pour the wet ingredients into the dry ingredients and add the shredded zucchini. Gently stir until just combined. Do not overmix.
Toss the chopped apple with 1 tablespoon granulated sugar and 1/8 teaspoon cinnamon.
Gently fold the cinnamon-sugar apples into the batter with a spatula until evenly distributed.
Spread the batter evenly in the prepared loaf pan. Sprinkle with coarse sparkling sugar if desired.
Bake for 55 to 65 minutes. After about 30 minutes, loosely cover the loaf with aluminum foil if the top is browning too quickly.
Check for doneness by inserting a toothpick into the center. The bread is ready when it comes out clean or with only a few moist crumbs.
Cool the bread in the pan on a wire rack for 1 hour. Remove it from the pan and continue cooling on the rack. For the cleanest slices, allow the loaf to cool completely before cutting.

Notes

Do not squeeze or blot the shredded zucchini; its natural moisture helps keep the bread soft and tender.
Honeycrisp, Granny Smith, Fuji, Jazz, Jonagold, and Pink Lady apples are good choices for baking.
Chopped apples provide better texture than shredded apples in this quick bread.
Unsweetened applesauce may be replaced with an equal amount of Greek yogurt, sour cream, or mashed banana.
Whole wheat flour can replace all-purpose flour, but the loaf will be denser. A half whole wheat and half all-purpose blend provides a lighter texture.
Store covered at room temperature for up to 5 days or refrigerated for up to 1 week.
Freeze a fully cooled and tightly wrapped loaf for up to 3 months. Thaw overnight in the refrigerator before serving.
For muffins, divide the batter among about 16 muffin cups. Bake at 425°F (218°C) for 5 minutes, then reduce the oven to 350°F (177°C) and bake for another 16 to 18 minutes.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Quick Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 285 kcal
Sugar: 21 g
Sodium: 245 mg
Fat: 13 g
Saturated Fat: 2 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 37 mg