This moist apple zucchini bread is like a warm hug in loaf form! Packed with sweet apples and green zucchini, it’s yummy and a great way to sneak in some veggies.
I love how easy it is to whip up. Plus, my kitchen smells amazing while it’s baking. Enjoy a slice with your morning coffee or as a tasty snack any time!
Ingredients & Substitutions
All-Purpose Flour: This is the base of your bread. You can swap some of it for whole wheat flour for added nutrition, but the texture might be a bit denser.
Granulated and Brown Sugar: They add sweetness. For less sugar, consider using coconut sugar or a sugar substitute. Just be aware that it can affect the moisture level.
Zucchini: Fresh zucchini keeps your bread moist. If you don’t have zucchini, try using grated carrots instead for a different flavor.
Apples: Use any sweet variety you like! I recommend Honeycrisp or Fuji. If you’re out of apples, unsweetened applesauce can work too; just reduce the oil slightly.
Nuts: Walnuts or pecans add a nice crunch! If nut allergies are an issue, you can just leave them out or swap in pumpkin seeds.
How Do I Get My Bread to Be Extra Moist?
There are a couple of key steps to ensure your apple zucchini bread is perfectly moist:
- Use fresh zucchini and squeeze out excess moisture, but don’t drain it completely. Some moisture helps keep the bread soft.
- Make sure your apples are juicy! Cut them into small pieces so they mix into the batter evenly.
- Don’t overmix your batter; just stir until ingredients are combined, as this can lead to a tough texture.
- Allow your bread to cool slowly in the pan before transferring it to a wire rack. This helps maintain moisture.
Following these tips will help you achieve a soft and delicious loaf every time!
Moist Apple Zucchini Bread Recipe
Ingredients You’ll Need:
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Wet Ingredients:
- 2 large eggs
- ¾ cup granulated sugar
- ½ cup brown sugar, packed
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
Mix-Ins:
- 1 ½ cups shredded zucchini (about 1 medium zucchini)
- 1 cup peeled and finely chopped apple (about 1 medium apple)
- ½ cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This delightful recipe takes about 15 minutes of prep time and 55-65 minutes to bake. After baking, be sure to let it cool for a bit before slicing so you can enjoy its moist texture fully!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s warming up, grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This blend of dry ingredients will give your bread the perfect rise and flavor!
3. Combine the Wet Ingredients:
In a larger bowl, beat the eggs until well mixed. Then, add the granulated sugar, brown sugar, vegetable oil, and vanilla extract. Stir everything together until it’s nicely combined.
4. Combine Wet and Dry Mixtures:
Now, gradually add your dry mixture to the wet mixture. Stir gently until just combined. It’s important not to overmix, as this can make the bread tough.
5. Fold in the Good Stuff:
Gently fold in the shredded zucchini, chopped apple, and nuts (if you’re using them). This adds great texture and flavor to your bread!
6. Pour and Smooth:
Pour the batter into your prepared loaf pan, and smooth the top with a spatula to ensure an even bake.
7. Bake:
Place the loaf pan in your preheated oven and bake for about 55-65 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it towards the end so it doesn’t overbake!
8. Cool Down:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. This helps it stay soft and moist.
9. Slice and Enjoy:
When your bread is completely cool, slice it up and serve it as a delicious snack or breakfast treat. Enjoy the delightful flavors of apple and zucchini in every bite!
Frequently Asked Questions (FAQ)
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for some or all of the all-purpose flour for a healthier option. Just keep in mind that this may result in a denser texture, so consider using 50% whole wheat and 50% all-purpose flour for the best results.
Can I Add Other Fruits or Spices to This Recipe?
Absolutely! Feel free to customize your bread by adding other fruits like mashed bananas or crushed pineapple. You can also spice it up by adding extra cinnamon, ginger, or nutmeg to enhance the flavor.
How Should I Store Leftovers?
To store leftover apple zucchini bread, wrap it tightly in plastic wrap or place it in an airtight container. Keep it at room temperature for up to 3 days or refrigerate it for up to a week. You can also freeze it for up to 3 months; just make sure to slice it before freezing for convenience!
Can I Make This Recipe Vegan?
Yes! You can make this bread vegan by replacing the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg), and using a plant-based oil and sugar. Just ensure that your granulated sugar is vegan-friendly!
