This moist apple zucchini bread is a delicious treat packed with goodness! It combines sweet apples and fresh zucchini, making it moist and tasty in every bite.
Baking this bread fills my kitchen with a warm, inviting aroma, and I can’t resist having a slice (or two!). It’s perfect for breakfast or a snack—yummy and wholesome!
Key Ingredients & Substitutions
Zucchini: Grating zucchini adds moisture to the bread. If zucchini isn’t available, you can use shredded carrots instead for a different taste and texture.
Apples: I favor Granny Smith apples for their tartness, but you can use any apple you enjoy. Honeycrisp or Fuji work well too!
Flour: All-purpose flour is standard in this recipe. If you need a gluten-free option, use a gluten-free flour blend, and consider adding a bit of xanthan gum to help with texture.
Oil: While vegetable oil keeps the bread light, you can substitute with melted coconut oil for a tropical twist or even applesauce for a healthier option.
Nuts: I enjoy adding walnuts for crunch, but you can leave them out or replace them with chocolate chips if you prefer something sweeter.
How Can I Make Sure My Bread is Moist and Fluffy?
The key to a moist bread is balancing wet and dry ingredients. Ensure your zucchini and apple are well-grated so they mix evenly. Here’s how to achieve that perfect texture:
- Measure your grated vegetables carefully; too much can make the bread too moist. Aim for about 1 cup each of zucchini and apple.
- Don’t overmix the batter after adding dry ingredients—mix just until combined to keep your bread fluffy.
- Check for doneness by inserting a toothpick into the center; it should come out clean or with a few crumbs attached, not wet.
Cool the bread before slicing to help retain moisture. Enjoy every bite!
How to Make Moist Apple Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 1 cup peeled, grated zucchini (about 1 medium zucchini)
- 1 cup peeled, grated apple (about 1 medium apple, such as Granny Smith or Fuji)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This recipe will take you about 15 minutes to prepare and around 55-65 minutes to bake. You’ll want to let the bread cool for about 10 minutes in the pan before transferring it to a wire rack to cool completely. In total, you’re looking at about 1 hour and 25 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan:
Start by preheating your oven to 350°F (175°C). Next, grease and flour a 9×5-inch loaf pan, or you can line it with parchment paper for easy removal later.
2. Combine Dry Ingredients:
In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves (if you’re using them). This will ensure everything is evenly mixed and ready for the wet ingredients!
3. Mix Wet Ingredients:
In a separate bowl, beat the two large eggs. Then, add the granulated sugar, brown sugar, vegetable oil, and vanilla extract. Mix until everything is well combined and smooth.
4. Add Zucchini and Apple:
Now, stir the grated zucchini and apple into the wet mixture, making sure everything is well incorporated.
5. Combine Wet and Dry Mixtures:
Gradually fold the dry ingredients into the wet mixture. Be careful not to overmix; just mix until combined for the best texture.
6. Fold in Nuts (Optional):
If you’re adding nuts, fold them in gently now.
7. Pour and Spread in Pan:
Carefully pour the batter into your prepared loaf pan and spread it evenly.
8. Bake:
Place the loaf pan in the preheated oven and bake for 55-65 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean.
9. Cool:
Once baked, let the bread cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
10. Slice and Serve:
After the bread has cooled, slice it up! It’s delicious on its own or served with a bit of butter or cream cheese, and it pairs perfectly with a nice cup of tea or coffee.
Enjoy your delicious moist apple zucchini bread!
Frequently Asked Questions about Moist Apple Zucchini Bread
Can I Use Frozen Zucchini or Apples?
Yes! Just make sure to thaw them completely and drain any excess moisture before using. Patting them dry with a paper towel helps maintain the right consistency in your bread.
How Should I Store Leftover Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the fridge for up to a week or freeze individual slices for up to 3 months. Just remember to wrap them tightly!
Can I Substitute Ingredients?
Absolutely! You can swap vegetable oil with melted coconut oil for a different flavor. If you’d like a healthier version, substitute some or all of the sugar with mashed banana or applesauce. For gluten-free options, use a gluten-free all-purpose flour blend.
What Can I Add for Extra Flavor?
Feel free to experiment! Adding chocolate chips, dried cranberries, or even a sprinkle of lemon zest can elevate the flavors. You might also try adding a touch of ginger for a spicy kick!
