This Moist Apple Zucchini Bread is the perfect treat! It’s soft and sweet with bits of apples and green zucchini mixed in, making it super tasty and a bit healthy, too.
Whenever I bake this bread, my kitchen smells amazing—like fall hugs! 🍏🥒 Plus, it’s a great way to sneak some veggies into your snacks. You won’t even notice them!
Key Ingredients & Substitutions
All-purpose Flour: Essential for structure, but you can replace half with whole wheat flour for added nutrition. If you’re gluten-free, try a gluten-free flour blend!
Zucchini: Fresh grated zucchini makes this bread moist. If you don’t have zucchini, try swapping in shredded carrots or even apples for a different flavor.
Apples: I love using Granny Smith for their tartness, but sweet apples like Fuji or Honeycrisp work great too. Use what you have on hand!
Oils: Vegetable oil keeps the bread light. Coconut oil adds a subtle flavor. If you’re looking for a healthier fat, consider using applesauce in place of some oil.
Nuts and Dried Fruit: Optional but recommended for extra texture! If you have nut allergies, just leave them out. You can use chocolate chips as a fun alternative.
How Do I Make Sure My Zucchini Bread is Moist?
Getting the perfect moisture balance in zucchini bread is crucial. Here’s how to achieve it:
- **Grate and Squeeze**: Grate the zucchini and then squeeze out the excess moisture using a clean dish towel. Too much moisture can make the bread soggy.
- **Don’t Overmix**: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to denser bread.
- **Check for Doneness**: Every oven is different. Start checking at 55 minutes. A toothpick inserted in the center should come out clean.
Following these tips will help ensure your bread turns out perfectly moist every time!
Moist Apple Zucchini Bread Recipe
Ingredients You’ll Need:
For the Bread:
- 1 ½ cups all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 2 large eggs
- ½ cup vegetable oil or melted coconut oil
- ¾ cup granulated sugar
- ½ cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini (about 1 medium zucchini), excess moisture squeezed out
- 1 cup peeled and finely chopped apple (such as Granny Smith or Fuji)
Optional Add-Ins:
- ½ cup chopped walnuts or pecans
- ½ cup raisins or dried cranberries
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and about 60 minutes to bake. Including cooling time, you can expect the entire process to take around 1 hour and 30 minutes before you can enjoy your delicious bread. Perfect for a cozy afternoon or to share with friends!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). This ensures your bread will bake evenly. 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 large bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg. This combination gives your bread its wonderful flavor and texture. Set this bowl aside.
3. Combine the Wet Ingredients:
In a separate bowl, beat the two eggs. Add in the oil, granulated sugar, brown sugar, and vanilla extract. Mix everything together until it’s well combined and smooth.
4. Combine Wet and Dry Ingredients:
Gently stir the wet mixture into the dry ingredients. Mix just until everything is combined. Be careful not to overmix, as this can make your bread dense.
5. Fold in Zucchini and Apples:
Now, it’s time to make it fruity and veggie-packed! Carefully fold in the grated zucchini and chopped apples. If you’re using nuts or dried fruits, fold them in gently as well to avoid breaking the pieces apart.
6. Pour and Smooth the Batter:
Pour the batter into your prepared loaf pan. Using a spatula, smooth the top so it bakes evenly.
7. Bake Time!
Place your loaf pan in the preheated oven and bake for 55 to 65 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean. Enjoy the lovely smells wafting through your kitchen!
8. Cool and Slice:
Once baked, remove the bread 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 before slicing. Patience is key!
Enjoy your moist, flavorful apple and zucchini bread with a cup of tea or coffee! It’s a delightful treat any time of day!
FAQ for Moist Apple Zucchini Bread
Can I Use Frozen Zucchini or Apples?
Yes, you can use frozen zucchini or apples! Just make sure to thaw them completely and drain any excess moisture before adding to the batter. This helps prevent the bread from becoming too soggy.
How Should I Store Leftover Bread?
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 for up to 3 months. Just thaw in the refrigerator overnight before enjoying again!
Can I Substitute the Sugars?
Certainly! You can use all granulated sugar if you prefer not to use brown sugar. For a healthier option, try using coconut sugar or a sugar substitute like maple syrup; just adjust the liquids in your recipe to compensate for any extra moisture.
What Variations Can I Try?
You can customize this recipe by adding ingredients like chocolate chips, shredded carrots, or even swapping the spices with pumpkin pie spice for a fall twist. Get creative and make it your own!
