This moist apple zucchini bread is bursting with flavor! The mix of sweet apples and fresh zucchini makes it super tasty, plus it’s a great way to sneak in some veggies.
When I bake this, my kitchen smells heavenly! I love having a slice for breakfast or as an afternoon treat with my coffee. It never lasts long in my house! ☕🍏
Key Ingredients & Substitutions
All-Purpose Flour: This gives the bread structure. If you need a gluten-free option, you can substitute with a 1:1 gluten-free all-purpose flour blend.
Whole Wheat Flour: It adds extra fiber and depth. You can replace this with more all-purpose flour if you want a lighter texture.
Zucchini: Freshly grated zucchini keeps the bread moist and healthy! You can swap zucchini with grated carrots or apples if you prefer.
Apples: Granny Smith and Fuji are great for their tartness. You can use any apple you enjoy or even substitute with mashed bananas for a fun twist.
Nuts: I love adding walnuts for crunch, but feel free to skip them or use chocolate chips instead if you dislike nuts.
How Do I Get the Perfect Moistness in My Apple Zucchini Bread?
The secret to a moist bread is in how you prepare your ingredients. Start by grating the zucchini, then squeeze out any excess moisture using a clean kitchen towel. This helps prevent a soggy loaf.
- Mix your wet ingredients separately before folding them into the dry ones—this prevents overmixing, which can make the bread tough.
- Keep an eye on the baking time; each oven is different, so start checking at 55 minutes and use a toothpick to ensure it’s done.
Letting the bread cool in the pan for a bit helps it set and makes it easier to slice later. Enjoy your baking adventure!
Moist Apple Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients:
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Mix-Ins:
- 1 cup grated zucchini (about 1 medium zucchini), squeezed to remove excess moisture
- 1 cup peeled and finely chopped apple (such as Granny Smith or Fuji)
- 1/2 cup chopped walnuts or pecans (optional)
Time Needed:
This moist apple zucchini bread requires about 15 minutes of preparation time and 55-65 minutes of baking time. After baking, let it cool for another 15 minutes in the pan. Altogether, it will take roughly 1.5 hours from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Prepare your 9×5 inch loaf pan by greasing it lightly or lining it with parchment paper for easy removal later on.
2. Mix the Dry Ingredients:
In a large mixing bowl, combine the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Use a whisk to blend them together well. This ensures even distribution of the leavening agents and spices.
3. Combine the Wet Ingredients:
In another bowl, mix the granulated sugar, brown sugar, and vegetable oil until everything is well combined. This should take about a minute. Then, add the eggs one at a time while beating the mixture well. Finally, stir in the vanilla extract.
4. Add Zucchini and Apples:
Gently fold in the grated zucchini and chopped apples into the wet mixture. Be sure they are evenly distributed through the batter.
5. Combine Wet and Dry Ingredients:
Slowly fold the dry ingredients into the wet ingredients until just combined. Avoid overmixing, as this can lead to a dense bread.
6. Fold in Nuts (if using):
If you want to include nuts for added crunch, now is the time to gently fold them into the batter.
7. Bake the Bread:
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake in your preheated oven for 55-65 minutes. To check if it’s done, insert a toothpick in the center; it should come out clean when the bread is ready.
8. Cool and Slice:
Once baked, remove the loaf from the oven and let it cool in the pan for about 15 minutes. After that, transfer it to a wire rack to cool completely before slicing.
Enjoy your moist apple zucchini bread as a delightful snack or a wholesome breakfast treat! Every slice is packed with flavor and goodness! 🍏🥒🍞
FAQ for Moist Apple Zucchini Bread
Can I Use Frozen Zucchini in This Recipe?
Yes, you can use frozen zucchini! Just be sure to thaw it completely and squeeze out excess moisture before grating and adding it to the batter. This will help maintain the bread’s texture.
Can I Substitute the Sugar with a Sugar Alternative?
Certainly! You can use a sugar substitute, like coconut sugar or stevia, according to the conversion instructions on the package. Keep in mind that sweetness levels may vary, so taste your batter if you adjust the amounts.
How Do I Store Leftover Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly in plastic wrap and freeze it for up to 3 months. Thaw in the fridge overnight for the best texture.
Can I Add Additional Ingredients?
Absolutely! Feel free to get creative by adding mix-ins like chocolate chips, dried cranberries, or even spices like ginger or allspice for a flavor twist. Just keep the total volume of add-ins in check to maintain the proper batter consistency.
