This moist apple zucchini bread is a delightful blend of sweet apples and fresh zucchini, creating a tasty loaf that’s perfect for breakfast or a snack. It’s super easy to make, too!
When I bake this bread, my whole kitchen smells amazing! I love having a slice with a cup of tea. Plus, it’s a sneaky way to enjoy some veggies and fruit in one delicious bite! 🍏🥒
Key Ingredients & Substitutions
All-purpose flour: This is the base of the bread. If you’re looking for a gluten-free option, try a 1:1 gluten-free flour blend. I’ve used spelt flour, and it adds a nice nutty flavor, too!
Granulated & brown sugar: Together, they bring sweetness and moisture. You can swap coconut sugar for a lower glycemic option or use honey or maple syrup, but you’ll need to adjust the liquid in the recipe.
Vegetable oil: This keeps the bread moist. You can substitute melted coconut oil for a different flavor, or use applesauce for an even healthier choice, which reduces fat!
Zucchini & Apple: Fresh zucchini adds moisture without a strong flavor. Use a medium zucchini and a sweet apple like Fuji or Honeycrisp. If you’re short on apples, try mashed bananas for a change!
How Do I Ensure the Perfect Moist Texture?
To keep your apple zucchini bread moist, follow these important tips:
- Grate the zucchini and apples finely, then squeeze out a bit of excess moisture. This ensures they blend well without making the batter too wet.
- Avoid overmixing the batter! Mix until just combined to keep the bread tender.
- Keeping an eye on the bake time is key—check for doneness around the 55-minute mark. Every oven is a little different, and overbaking will dry it out!
- Let it cool in the pan for 15 minutes, then cool completely on a rack for the best texture.
Enjoy your baking adventure! This recipe is foolproof, and you’ll love the results every time!
Moist Apple Zucchini Bread
Ingredients You’ll Need:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 2 large eggs
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (about 1 medium zucchini, unpeeled)
- 1 cup peeled, grated apple (about 1 medium apple)
- ½ cup chopped walnuts or pecans (optional)
- ½ cup raisins or dried cranberries (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and 55-65 minutes for baking. Plus, allow an additional 15 minutes for cooling in the pan. You’ll be able to enjoy this delicious bread in under two hours!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Greasing a 9×5-inch loaf pan or lining it with parchment paper will ensure easy removal later.
2. Combine Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This mix adds flavor and helps the bread rise. Set aside so it’s ready to combine later.
3. Mix Wet Ingredients:
In a large bowl, beat the eggs, granulated sugar, and brown sugar together until the mixture is smooth and slightly fluffy. This is the base of your batter!
4. Add Oil and Vanilla:
Stir in the vegetable oil (or melted coconut oil) and vanilla extract until everything is well combined. This adds moisture and flavor!
5. Fold in Zucchini and Apple:
Gently fold in the grated zucchini and apple until they’re evenly distributed. They’ll add moisture and natural sweetness to the bread.
6. Combine the Mixtures:
Gradually add the dry ingredients to the wet mixture, mixing gently with a spatula until it’s just combined. Be careful not to overmix; we want a tender bread!
7. Optional Ingredients:
If you like, fold in the chopped nuts and dried fruit for an extra crunch and texture. This is a great way to customize your bread!
8. Pour the Batter:
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
9. Bake the Bread:
Bake your bread for 55 to 65 minutes. It’s done when a toothpick inserted into the center comes out clean. You’ll know it’s ready by the delicious smell wafting through your kitchen!
10. Cooling Time:
Allow the bread to cool in the pan for about 15 minutes. After that, transfer it to a wire rack to cool completely.
11. Slice and Serve:
Once cooled, slice the bread and enjoy! This moist apple zucchini bread is perfect for breakfast, snacks, or dessert. It stays fresh for several days and is wonderful toasted with a little butter.
Enjoy your delicious creation! This moist bread offers delightful flavors, perfect for any time of day.
FAQ for Moist Apple Zucchini Bread
Can I Substitute Different Flours in This Recipe?
Yes, you can! If you prefer a gluten-free option, try using a 1:1 gluten-free flour blend. Spelt flour also works well for a nuttier flavor. Just keep in mind that different flours may alter the texture slightly.
What Can I Use Instead of Eggs?
If you’re looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or a “flax egg” made by mixing 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes to thicken before adding it to the mixture.
How Should I Store Leftover Bread?
Store any leftover bread 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, freeze slices wrapped tightly in plastic wrap and placed in a freezer bag for up to 3 months. Thaw at room temperature or toast from frozen!
Can I Add Other Mix-Ins?
Absolutely! Feel free to add other mix-ins like chocolate chips, shredded coconut, or different dried fruits. Just remember to adjust the quantities to keep the batter from getting too heavy. Enjoy experimenting with flavors!
