This moist apple zucchini bread is a tasty treat packed with sweet apples and fresh zucchini. It’s the perfect snack for a cozy afternoon!
Every time I make this bread, my kitchen smells heavenly! I love to enjoy a slice with my morning coffee or munch on it after dinner—so good! 😋
Key Ingredients & Substitutions
All-Purpose Flour: This is your base ingredient. You can swap it for whole wheat flour for added nutrients or a gluten-free blend if you’re avoiding gluten.
Vegetable Oil: I recommend using vegetable oil for moisture, but melted coconut oil or applesauce can be healthier alternatives. If you’re looking to reduce fat, applesauce works well!
Zucchini: Fresh zucchini is key for moisture. If you don’t have it, shredded carrots can be a good substitute, adding a subtle sweetness.
Apples: Sweet apples like Fuji or Gala work beautifully here. If you’re out of fresh apples, unsweetened applesauce can also be used to add moisture and sweetness.
Nuts and Dried Fruits: Walnuts or pecans add a nice crunch. Feel free to leave them out if you want a smoother texture, or replace them with chocolate chips for a fun twist!
How Do I Make Sure My Bread is Moist and Not Dense?
The secret to moist and fluffy apple zucchini bread lies in properly mixing the ingredients and not overmixing.
- Combine wet and dry ingredients gently; overmixing can create dense bread.
- Adding grated zucchini helps retain moisture, so don’t squeeze out the water! It should be added directly to the mix.
- Make sure to check for doneness with a toothpick; if it comes out clean, you’ve got perfect bread!
- Allow the bread to cool before slicing to keep in that delicious moisture!
Moist Apple Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- ¼ teaspoon ground cloves (optional)
- 2 large eggs
- ½ cup vegetable oil (or melted coconut oil)
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 cup peeled and grated zucchini (about 1 medium zucchini)
- 1 cup peeled and chopped apple (preferably a sweet variety like Fuji or Gala)
- ½ cup chopped walnuts or pecans (optional)
- ½ cup raisins or dried cranberries (optional)
How Much Time Will You Need?
This recipe requires about 15 minutes of prep time, plus 55-65 minutes for baking. Overall, including cooling, you’ll need around 1 hour and 30 minutes before you can enjoy a slice of this delicious bread!
Step-by-Step Instructions:
1. Prepping the Oven and Pan:
First things first, preheat your oven to 350°F (175°C). While the oven is heating, get your loaf pan ready by greasing it with butter or oil and then dusting it with flour. You can also line it with parchment paper for easy removal later.
2. Combining the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, ground cinnamon, nutmeg, salt, and cloves (if you’re using them). Mixing these dry ingredients well helps to distribute the leavening agents evenly throughout the batter.
3. Mixing the Wet Ingredients:
In a large mixing bowl, beat the eggs until frothy. Then, add in the vegetable oil, granulated sugar, brown sugar, and vanilla extract. Mix everything together until it’s smooth and well combined; this will create a lovely sweet base for your bread.
4. Bringing It Together:
Now, slowly add in the dry mixture to the wet ingredients, stirring just until combined. It’s important not to overmix here—just blend it enough to incorporate the flour. Overmixing can make your bread tough instead of tender.
5. Adding the Fruits and Nuts:
Next, gently fold in the grated zucchini, chopped apple, and any nuts or dried fruits if you’re using them. This adds a delicious texture and flavor to the bread!
6. Baking the Bread:
Pour the batter into your prepared loaf pan, spreading it out evenly. Pop it into the oven and bake for about 55-65 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
7. Cooling Time:
Once baked, take the bread out of the oven and let it cool in the pan for about 10 minutes. After that, carefully remove it from the pan and place it on a wire rack to cool completely before slicing.
8. Serving Suggestions:
Slice the bread and enjoy it plain, or treat yourself with a spread of butter or cream cheese. It’s also wonderful with a cup of tea or coffee!
This moist apple zucchini bread is truly a delightful blend of flavors and textures. Enjoy every bite!
Frequently Asked Questions (FAQ)
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can use whole wheat flour for a heartier texture! Keep in mind that it may absorb more moisture, so consider adding an extra tablespoon of oil or a splash of milk to keep the bread moist.
How Can I Store Leftover Bread?
Store leftover apple zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week or freeze for up to 3 months!
What If I Don’t Have Zucchini on Hand?
No worries! You can substitute grated carrots for a similar texture and sweetness. Just make sure to squeeze out excess moisture from the carrots before adding them to the batter.
Can I Add Other Mix-Ins or Spices?
Absolutely! Feel free to add chocolate chips, nuts, or dried fruits of your choice. You can also experiment with spices like ginger or cardamom for a different flavor profile.