This moist apple zucchini bread is a delicious treat! Packed with tender zucchini and sweet apples, it’s perfect for breakfast or a snack.
Making this bread feels like a cozy hug in the kitchen. I love adding a sprinkle of cinnamon for extra warmth. Enjoy a slice with butter, and you’re in for a real treat!
Key Ingredients & Substitutions
Zucchini: Fresh zucchini is key to moisture. If you don’t have zucchini, you can use shredded carrots for a sweet twist. Just make sure to squeeze out excess moisture!
Apples: I love using Granny Smith apples for their tart flavor, but you can substitute with any apple you prefer. Honeycrisp or Fuji work well too!
Sugars: The mix of granulated and brown sugar gives great flavor. You could swap the sugars for coconut sugar or use a sugar alternative if you’re looking to cut calories.
Nuts: Walnuts are my favorite, but pecans or even leaving them out is fine for a nut-free option. If you’re allergic, try adding pumpkin seeds instead.
Vegetable Oil: I usually use vegetable oil for its neutral flavor, but melted coconut oil adds a nice touch. You could also use applesauce in place of oil to make it healthier!
How Can I Make Sure My Bread is Moist and Not Dense?
Getting that perfect moist texture can be tricky, but here are some tips:
- Grate the zucchini and apple finely; this helps them blend into the batter smoothly.
- Don’t overmix! Stir just until the dry ingredients are incorporated to keep the bread light and airy.
- Make sure to check for doneness using a toothpick. If it comes out clean, your bread is good to go!
Let it cool only slightly before slicing; this keeps it moist. Enjoy this great bread fresh out of the oven or at room temperature!
How to Make Moist Apple Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 2 cups grated zucchini (about 2 medium zucchinis)
- 1 large apple, peeled, cored, and finely chopped or grated
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg (optional)
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- ½ cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This delicious recipe will take about 15 minutes for prep and 55-65 minutes for baking, so you can expect a total of around 1 hour and 15 minutes before your bread is ready to enjoy. Make sure to let it cool for a bit before slicing into it!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Grab a 9×5 inch loaf pan and grease it well with butter or cooking spray, then sprinkle some flour inside to prevent sticking.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg (if using). This helps even out the leavening agents and spices throughout the bread.
3. Beat the Eggs and Sugars:
In a large mixing bowl, beat the two eggs together with the granulated sugar and brown sugar until everything is well combined and the mixture looks a bit fluffy.
4. Add Oil and Vanilla:
Next, stir in the vegetable oil and vanilla extract into the egg mixture until you have a smooth consistency.
5. Combine the Mixtures:
Now, carefully add the dry ingredients from the first bowl into the wet mixture. Stir gently until just combined—don’t overmix, as this can make your bread dense.
6. Fold in the Zucchini, Apple, and Nuts:
Gently fold in the grated zucchini and chopped apple. If you like, add chopped walnuts or pecans here too. Mix just enough so everything is evenly distributed but still moist.
7. Pour and Smooth the Batter:
Pour the batter into your greased loaf pan and use a spatula to smooth the top so it bakes evenly.
8. Bake the Bread:
Put the loaf pan in the preheated oven and bake for 55 to 65 minutes. Keep an eye on it, and check doneness by inserting a toothpick; it should come out clean when done.
9. Cool Down:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. After that, transfer it to a wire rack to cool completely.
10. Slice and Serve:
Finally, slice your delicious apple zucchini bread. It’s wonderful warm, but also tastes amazing at room temperature. Enjoy with a little butter or just on its own!
Frequently Asked Questions (FAQ)
Can I Use Frozen Zucchini or Apples in This Recipe?
Yes, you can use frozen zucchini or apples! Just ensure they are thoroughly thawed and drained of excess moisture before adding them to the mixture, as this can help maintain the bread’s texture.
How Should I Store Leftover Apple Zucchini Bread?
Store leftovers in an airtight container at room temperature for up to 3 days. You can also refrigerate it for longer freshness, but be sure to keep it well-wrapped. It can also be frozen for up to 3 months! Just slice it and wrap each piece tightly before freezing.
Can I Substitute All-Purpose Flour with Whole Wheat Flour?
Absolutely! You can swap in whole wheat flour for half or all of the all-purpose flour. Keep in mind that using whole wheat flour may result in a denser texture, so you might need a little extra moisture, like adding an extra tablespoon of oil or applesauce.
Is There a Dairy-Free Option For This Recipe?
Yes! This recipe is dairy-free as written, thanks to using vegetable oil and not including any dairy products. Just make sure any optional ingredients, like added nuts or other mix-ins, are also dairy-free!
