This moist apple zucchini bread is a wonderful treat that mixes sweet apples and tender zucchini in a soft, fluffy loaf. It’s perfect for breakfast or a snack!
Baking this bread always fills my kitchen with a lovely smell! It’s so easy to make, and who can resist a slice (or two) with a cup of coffee? Enjoy it fresh from the oven! 😄
Key Ingredients & Substitutions
All-Purpose Flour: This forms the base of the bread. If you want something gluten-free, you can use a 1:1 gluten-free flour blend. It’s a great way to make the bread accessible for more diets!
Zucchini: Grated zucchini gives moisture and helps keep the bread tender. If you don’t have zucchini, shredded carrots can be a sweet alternative, though it changes the flavor a bit.
Apples: Fresh apples add a delightful sweetness. I recommend using Granny Smith for a tart kick, but any apple variety will work. You could also try unsweetened applesauce to cut back on sugar.
Nuts: Walnuts or pecans add a nice crunch, but feel free to leave them out if you prefer a nut-free version. I love adding a bit of chocolate chips instead when I’m in the mood for something sweeter!
How Do I Keep My Apple Zucchini Bread Moist?
Keeping your bread moist is key! Here are a few tips to help you achieve that perfect texture:
- Make sure to squeeze excess moisture from the grated zucchini. This helps prevent a soggy bread.
- Using vegetable oil instead of butter keeps the bread moist and fluffy. You can also use applesauce for part of the oil for an even healthier twist.
- Avoid overmixing your batter; mix just until combined to keep it light.
- Check your bread a few minutes before the timer goes off. If a toothpick comes out with a few crumbs, your bread is done!
How to Make Moist Apple Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
Wet Ingredients:
- 2 large eggs
- ¾ cup granulated sugar
- ½ cup vegetable oil
- 1 tsp vanilla extract
Fruit and Nuts:
- 1 cup grated zucchini (about 1 small-medium zucchini, squeezed dry)
- 1 cup peeled and grated apple (about 1 medium apple)
- ½ cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time, followed by 55-65 minutes baking time. Additionally, allow time for the bread to cool before slicing. Altogether, plan for around 1 hour and 30 minutes to enjoy this delicious treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Prepare your 9×5 inch loaf pan by greasing it with butter or cooking spray, and then dust it with flour. If you prefer, you can line it with parchment paper instead for easy removal.
2. Mix the Dry Ingredients:
In a medium mixing bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Whisk them together until they are well mixed. This helps evenly distribute the leavening agents, which is key for an even rise!
3. Prepare the Wet Mixture:
In a separate large bowl, beat the eggs and sugar together until smooth and creamy. Gradually whisk in the vegetable oil and vanilla extract until the mixture is well combined. Don’t worry if it seems a little thick; that’s what you want!
4. Combine the Ingredients:
Now, gently stir the dry ingredients into the wet mixture. Mix until just combined; it’s okay if there are a few lumps. Overmixing can lead to a denser bread, and we want it light and fluffy!
5. Fold in the Goodies:
Next, lovingly fold in the grated zucchini and grated apple. If you’re using nuts, add them in now as well. This is what makes the bread so moist and tasty!
6. Bake the Bread:
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 55-65 minutes, or until a toothpick or cake tester inserted into the center comes out clean. Don’t open the oven door too soon, or your bread may sink!
7. Cool and Serve:
Once baked, let the bread cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. This is the hardest part! Once it’s cool, slice and enjoy your moist apple zucchini bread.
Perfect as a snack or breakfast treat, this bread is sure to be a hit with family and friends!
Short FAQ for Moist Apple Zucchini Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that the texture may be denser. You might want to use half whole wheat and half all-purpose for a lighter loaf!
What Type of Apples Are Best for This Recipe?
Sweet varieties like Honeycrisp or Fuji work great, but tart apples like Granny Smith will add a nice contrast to the sweetness of the bread. Feel free to experiment with your favorites!
How Should I Store Leftover Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week. For longer storage, slice and freeze the bread wrapped in plastic wrap and aluminum foil for up to 3 months. Just thaw at room temperature when you’re ready to enjoy!
Can I Add Other Ingredients Like Chocolate Chips or Dried Fruit?
Absolutely! Feel free to mix in chocolate chips, raisins, or dried cranberries to add more flavor and texture. Just keep the total mix-ins to about 1 cup to ensure the bread bakes properly.
