This moist apple zucchini bread is a tasty treat full of sweet apples and healthy zucchini. It’s perfect for breakfast or as a snack!
Honestly, it’s like getting two vegetables in one yummy slice! Plus, your kitchen will smell amazing while it bakes—get ready for some serious cravings! 😄
I love to enjoy a slice warm with a little butter. It’s such a cozy snack, and it also freezes well, so you can save some for later—if it lasts that long! 🍏🥒
Key Ingredients & Substitutions
All-purpose flour: This is the base for our bread. You can use whole wheat flour for a heartier flavor and added fiber. Just remember to adjust the liquid slightly since whole wheat absorbs more moisture.
Zucchini: Grated zucchini adds moisture without a strong flavor. If you don’t have zucchini, you can use shredded carrots or even squash as a substitute!
Apples: For sweetness and texture, use tart apples like Granny Smith for balance. If you’re out of apples, sell sliced bananas or another fruit like pears can work well.
Sugars: The blend of granulated and brown sugar provides the best flavor. If you need a healthier alternative, substitute with honey or maple syrup—just adjust the liquid in the recipe accordingly.
Oil: Vegetable oil keeps the bread moist. You can swap it with melted coconut oil for a hint of coconut flavor. If you’re looking to cut down on fat, you can use unsweetened applesauce instead!
How Do You Achieve the Perfect Moistness in Your Bread?
The key to moist apple zucchini bread lies in balancing the wet and dry ingredients. Be sure to squeeze out excess moisture from the grated zucchini to prevent the batter from being too wet. Additionally, using both applesauce and oil helps keep the bread wonderfully moist.
- Mix the dry ingredients and wet ingredients separately first before gently folding them together.
- Avoid overmixing once you add the dry ingredients. Mix just until combined to keep the bread light and fluffy.
- Baking for the right amount of time is vital. Start checking for doneness at 55 minutes to prevent over-baking.
Moist Apple Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour (optional for more texture)
- 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)
Wet Ingredients:
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened applesauce (optional for extra moisture)
Add-ins:
- 1 cup grated zucchini (about 1 medium zucchini, squeezed dry)
- 1 cup peeled and grated apple (about 1 medium apple, such as Granny Smith or Fuji)
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This recipe takes approximately 15-20 minutes to prepare and about 55-65 minutes to bake. Once it’s in the oven, you can clean up or enjoy a cup of coffee while it bakes. Allow it to cool for about 10-15 minutes in the pan before transferring it to a wire rack to ensure it stays moist.
Step-by-Step Instructions:
1. Prepare The Oven and Pan:
First, preheat your oven to 350°F (175°C). While that’s warming up, grab a 9×5 inch loaf pan and grease it with butter or spray it with non-stick spray. You can also line it with parchment paper for easy removal later.
2. Mix The Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, whole wheat flour (if using), baking soda, baking powder, salt, and spices (cinnamon, nutmeg, and cloves). This helps ensure all the dry ingredients are evenly mixed.
3. Whisk The Wet Ingredients:
In a large mixing bowl, beat the eggs. Add in the granulated sugar, brown sugar, and oil. Mix all these together until they’re well combined and smooth.
4. Combine The Mixtures:
Now, stir in the vanilla extract and applesauce (if you’re using it). Next, gently fold the dry ingredient mixture into the wet mixture until just combined. Avoid overmixing, as this will keep your bread light and fluffy!
5. Add The Good Stuff:
Next, fold in the grated zucchini, grated apple, and nuts (if you’re adding them). Make sure everything is well distributed through the batter.
6. Pour and Bake:
Pour the batter into your prepared loaf pan, spreading it evenly. Pop it into the preheated oven and bake for 55-65 minutes. Check for doneness by inserting a toothpick in the center. If it comes out clean, your bread is ready. If the top starts to brown too quickly, tent it with aluminum foil.
7. Cool and Serve:
Once done, remove it from the oven and let the bread cool in the pan for about 10-15 minutes. Then transfer it to a wire rack to cool completely before slicing. Enjoy it warm or at room temperature, and store any leftovers in an airtight container!
Enjoy your delicious and moist apple zucchini bread!
FAQ for Moist Apple Zucchini Bread
Can I Use Different Types of Flour?
Absolutely! You can use all-purpose flour as the base, but feel free to substitute some with whole wheat flour for added texture and fiber. If you’re looking for a gluten-free option, try using a 1:1 gluten-free flour blend.
How Do I Store Leftovers?
Store leftover apple zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, you can wrap it tightly in plastic wrap and freeze it for up to 3 months. Just thaw it overnight in the fridge when you’re ready to enjoy it again!
Can I Add Other Ingredients?
Yes! You can mix in additional ingredients like chocolate chips, dried fruit, or other nuts to customize your bread. Just keep in mind that this might affect the moisture content, so adjust accordingly.
How Do I Know When It’s Done Baking?
Check for doneness by inserting a toothpick into the center of the bread. If it comes out clean or with a few moist crumbs (not wet batter), it’s ready to come out of the oven. If it’s still wet, give it a few more minutes but keep an eye on it!
