This moist apple zucchini bread is a tasty treat packed with flavors. It combines sweet apples and tender zucchini for a deliciously soft loaf that everyone will love!
I can’t resist a slice fresh out of the oven, especially with a pat of butter on top. It’s like a warm hug for your taste buds! Plus, it’s a sneaky way to get some veggies in. 😉
Key Ingredients & Substitutions
Zucchini: Fresh, grated zucchini keeps the bread moist. You can use yellow squash as a substitute if you can’t find zucchini. Just be sure to squeeze out any excess moisture before adding it to the batter.
Apples: Grated apples add sweetness and flavor. I love using Granny Smith for a bit of tartness. You can swap it for any apple that’s good for baking, like Honeycrisp or Fuji.
Flour: All-purpose flour is great here, but if you need a gluten-free option, try using a gluten-free all-purpose blend. Just check that it has xanthan gum in it for the best texture.
Oils: Vegetable oil keeps the bread light. If you want to add a subtle coconut flavor, go for melted coconut oil. You can also use applesauce to reduce fat if you’re looking for a lighter option!
How Can I Make Sure My Apple Zucchini Bread Is Moist?
To get that perfect moist texture, there are a few key tips to follow. First, be careful not to overmix the batter. Mixing too much can make the bread dense.
- Grate zucchini and apple finely for better distribution in the batter.
- Squeeze the grated zucchini to remove some moisture, but not all! This keeps the bread from being soggy.
- Measure your ingredients accurately, especially the flour. Too much flour can dry out the bread. Use the spoon-and-level method for the best results.
- Let it cool in the pan for 10 minutes before transferring it to a wire rack. This helps maintain its moisture.
Moist Apple Zucchini Bread Recipe
Ingredients You’ll Need:
- 1 cup 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
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1/2 cup vegetable oil (or melted coconut oil)
- 2 teaspoons vanilla extract
- Optional: 1/2 cup chopped nuts (walnuts or pecans) or raisins
How Much Time Will You Need?
This delicious moist apple zucchini bread takes about 15 minutes to prepare and approximately 55-65 minutes to bake. After that, be sure to let it cool for a little while so it’s easier to slice. Total time should be around 1 hour and 30 minutes from start to finish, plus cooling time!
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan:
Start by preheating your oven to 350°F (175°C). While the oven is heating, grease and flour a 9×5-inch loaf pan, or you can line it with parchment paper for easier removal later.
2. Mix the Dry Ingredients:
In a medium-sized bowl, whisk together the flour, baking soda, baking powder, salt, ground cinnamon, and nutmeg. This helps ensure that all the leavening agents and spices are evenly distributed in your batter.
3. Beat the Eggs and Sugars:
In a large mixing bowl, use a whisk or electric mixer to beat the eggs with both the granulated sugar and brown sugar until the mixture is well combined and creamy.
4. Add the Liquid Ingredients:
Pour in the vegetable oil and add the vanilla extract to the egg mixture. Stir well until everything is nicely mixed together.
5. Fold in the Fruits:
Gently fold in the grated zucchini and grated apple, making sure they’re evenly mixed into the batter. This adds moisture and flavor to your bread.
6. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the wet ingredients. Fold gently until just combined. It’s important not to overmix at this stage, as that can make the bread dense.
7. Optional Add-Ins:
If you want some added crunch or sweetness, now is the time to fold in the chopped nuts or raisins.
8. Pour and Smooth:
Pour the batter into your prepared loaf pan, smoothing out the top with a spatula to make sure it’s evenly spread.
9. Bake:
Place the loaf pan in the oven and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, you can cover it loosely with aluminum foil.
10. Cool and Serve:
Once the bread is done, remove it from the oven and let it cool in the pan for about 10 minutes. After that, transfer it to a wire rack to cool completely. Slice it up and enjoy it plain, or spread with butter or cream cheese!
Enjoy your moist apple zucchini bread as a delightful snack or breakfast treat! It’s perfect with a cup of tea or coffee!
FAQ for Moist Apple Zucchini Bread
Can I Use Frozen Zucchini or Apples?
Yes! If using frozen zucchini or apples, make sure to thaw them completely and drain any excess moisture before adding to the batter. This helps maintain the right texture in your bread!
How Can I Make This Recipe Healthier?
To make a healthier version, consider substituting half of the all-purpose flour with whole wheat flour for added fiber. You can also reduce the sugars by up to 1/4 cup or replace granulated sugar with honey or maple syrup, adjusting the liquid ingredients accordingly.
Can I Store Leftovers? How Long Do They Last?
Absolutely! Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, slice and freeze the bread, then wrap each slice tightly in plastic wrap and place it in a freezer bag for up to 3 months.
What Can I Substitute for Eggs?
If you need an egg substitute, you can use 1/4 cup unsweetened applesauce or 1/4 cup mashed banana per egg. This will help maintain moisture in the bread. Just keep in mind it may slightly change the flavor!
