As the cool breezes of autumn begin to weave through the air, there’s no better way to capture the season’s essence than with the rich, aromatic flavors of baked goods. One recipe that encapsulates the warmth of fall perfectly is Cinnamon Apple Zucchini Bread. This delightful loaf combines the comforting spices of cinnamon and nutmeg, the sweetness of apples, and the subtle freshness of zucchini to create a treat that is both hearty and satisfying.

A Seasonal Favorite

The combination of zucchini and apple might seem unconventional at first, but it’s a match made in heaven. Zucchini adds moisture and a soft texture, while the apple brings natural sweetness and a hint of tartness. Together, they make this bread wonderfully moist without being overly dense. Perfect for breakfast with a warm cup of tea or as a cozy afternoon snack, this loaf is sure to become a seasonal staple.

The Ingredients You’ll Need

Creating this aromatic bread only requires some basic pantry staples and fresh produce:

1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
3/4 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup grated zucchini
1/2 cup grated apple
1/2 cup buttermilk

Topping:

3 tablespoons granulated sugar
1 1/2 teaspoons ground cinnamon

Step-by-Step Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to ensure easy release.
Mix the dry ingredients. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Cream the butter and sugars. In a large bowl, use an electric mixer or a whisk to cream the softened butter with the granulated and brown sugars until light and fluffy.
Incorporate the eggs and vanilla. Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract.
Combine wet and dry ingredients. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk to ensure a smooth batter.
Fold in the zucchini and apple. Gently incorporate the grated zucchini and apple, making sure not to overmix.
Prepare for baking. Pour the batter into the prepared loaf pan and level the top. Mix the topping ingredients and sprinkle them evenly over the batter.
Bake. Place the pan in the oven and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Cool and enjoy. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and savor each delicious bite.

Tips for the Perfect Loaf

Use fresh produce. Fresh zucchini and crisp apples yield the best results.
Avoid overmixing. When combining the ingredients, mix just until they come together to keep the bread tender.
Add extra warmth. For a deeper flavor, consider adding a pinch of ground cloves or allspice.

Why You’ll Love This Bread

The Cinnamon Apple Zucchini Bread isn’t just about taste; it’s about the experience. The aroma that fills your kitchen as it bakes is nothing short of heavenly. Each slice offers a balanced combination of sweet, spiced, and subtly earthy flavors, making it perfect for autumn gatherings, holiday brunches, or simply as a special treat to enjoy on a quiet day.

Take a moment this season to bake a loaf—or two—of this irresistible bread. Your taste buds, and anyone lucky enough to share it, will thank you!

Cinnamon Apple Zucchini Bread

Author: Alice

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Description

Dive into autumn flavors with this delightful cinnamon apple zucchini bread. Infused with a blend of warm spices, this soft and moist loaf combines the freshness of zucchini with the sweetness of apples. Perfect for breakfast or a cozy afternoon snack!

Ingredients

Scale

1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
3/4 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup grated zucchini
1/2 cup grated apple
1/2 cup buttermilk

Topping:
3 tablespoons granulated sugar
1 1/2 teaspoons ground cinnamon

Instructions

1. Preheat your oven to 350F (175C). Grease and flour a 9×5 inch loaf pan.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Gently fold in the grated zucchini and apple.
5. Pour the batter into the prepared loaf pan. Mix the topping ingredients and sprinkle them evenly over the batter.
6. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!

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