This moist apple zucchini bread is a delicious way to enjoy fruit and veggies in one tasty treat! With juicy apples and fresh zucchini, it’s soft and flavorful.
You won’t believe how easy it is to whip up! I love having a slice with my morning coffee—it’s like getting a little hug in your hand. Perfect for sharing, or keeping all to yourself! 😄
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of the bread. If you want a healthier option, consider whole wheat flour. Just remember, it might be a bit denser.
Zucchini: Fresh zucchini adds moisture. If you don’t have zucchini, you can substitute with shredded carrots, but they will alter the flavor slightly.
Apples: Granny Smith apples give a nice tartness, while Fuji adds sweetness. Feel free to use whatever apples you have on hand—just avoid ones that are too mealy.
Oils: Vegetable oil keeps the bread moist. You can use melted coconut oil for a hint of coconut flavor, or even applesauce for a lighter version.
Nuts: Chopped walnuts or pecans add a nice crunch. If you have nut allergies, feel free to skip them or replace with pumpkin seeds for a similar texture.
How Do I Make Sure My Bread Turns Out Moist and Not Dry?
One key to achieving moist apple zucchini bread is to properly prepare your zucchini and apples. Grating them finely is essential. Most importantly, squeeze out excess moisture from the zucchini to prevent soggy bread. Here’s how:
- Grate the zucchini and then place it in a clean dish towel. Twist the towel to remove extra moisture.
- Use a mixture of wet and dry ingredients as indicated in the recipe. Balance is essential to avoid dry spots.
- Avoid overmixing the batter. Gently fold the ingredients together until just combined.
Following these tips will help your bread rise beautifully and stay moist. Enjoy the success of your baking! 😄
Moist Apple Zucchini Bread Recipe
Ingredients You’ll Need:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 2 large eggs
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ⅓ cup vegetable oil (or melted coconut oil)
- 1 tsp vanilla extract
- 1 cup grated zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
- 1 cup peeled and grated apple (such as Granny Smith or Fuji)
- ½ cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 55-65 minutes of baking time. After baking, allow your apple zucchini bread to cool for about 15 minutes in the pan before transferring it to a wire rack. In total, you’re looking at about 1 hour and 30 minutes to enjoy this tasty treat!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or you can line it with parchment paper for easy removal later on.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This will help distribute the leavening agents and spices evenly throughout your bread. Set this bowl aside.
3. Combine the Wet Ingredients:
In a large bowl, crack the eggs and beat them well. Next, add granulated sugar, brown sugar, vegetable oil, and vanilla extract. Mix these ingredients together until everything is well blended and combined.
4. Add the Zucchini and Apple:
Now it’s time to stir in the grated zucchini and grated apple. Make sure they’re evenly distributed in the mixture, which adds moisture and wonderful flavor to your bread.
5. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients into the wet mixture. Gently stir until just combined—be careful not to overmix! This will keep your bread light and fluffy.
6. Fold in Nuts:
If you’re using nuts, fold in the chopped walnuts or pecans at this stage. They will provide a delightful crunch when you bite into the bread!
7. Pour and Spread the Batter:
Pour the prepared batter into your greased loaf pan, spreading it evenly so that it bakes uniformly.
8. Bake:
Place the loaf in the preheated oven and bake for 55-65 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Keep an eye on it towards the end to avoid overbaking.
9. Cool Down:
Once baked, allow the bread to cool in the pan for about 15 minutes. Then, carefully transfer it to a wire rack to cool completely. This helps it maintain a good texture.
10. Slice and Serve:
After it’s fully cooled, slice your delicious apple zucchini bread. It stays fresh for up to 3 days at room temperature, or a week in the refrigerator. Enjoy it plain or spread with butter or cream cheese for extra delight!
Enjoy your moist, flavorful apple zucchini bread!
Frequently Asked Questions (FAQ)
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! Just keep in mind that the bread may be denser. You might also want to add an extra tablespoon of liquid to keep it moist.
How Do I Store Leftover Bread?
Store any leftover apple zucchini bread in an airtight container at room temperature for up to 3 days. If you want it to last longer, refrigerate it, where it’ll stay fresh for up to a week. You can also freeze it for up to 3 months—just wrap it well in plastic wrap and aluminum foil.
Can I Make This Recipe Gluten-Free?
Absolutely! Use a 1:1 gluten-free flour blend, ensuring it has xanthan gum for structure. The texture might vary slightly, but it should still be delicious!
What Can I Substitute for Eggs?
If you need an egg substitute, you can use flaxseed meal or chia seeds. Mix 1 tablespoon of either with 3 tablespoons of water, let it sit for about 5 minutes until it thickens, and then add it to your wet ingredients. This will provide a similar binding effect!
