This Moist Apple Zucchini Bread is a fantastic treat made with fresh apples and shredded zucchini, creating a sweet and soft texture that you’ll love. It’s perfect for breakfast or a snack!
I love how this bread is a sneaky way to get some veggies in. Plus, it always smells amazing while baking—can’t resist taking a slice (or two) right away! 🥰
Key Ingredients & Substitutions
All-Purpose Flour: This is essential for structure. If you want to make it gluten-free, try using a gluten-free all-purpose blend, but be sure to check the packaging for measurements as they may differ.
Zucchini: Fresh zucchini is key for moisture. If it’s out of season, you can use shredded carrots or even finely chopped spinach as a substitution, keeping in mind that flavors will vary.
Apples: Grated apples add sweetness and texture. I usually go for Granny Smith for a tart kick, but feel free to use whatever apples you prefer—Fuji or Honeycrisp are sweet and work great, too!
Vegetable Oil: This keeps the bread moist. Instead, you can use melted butter or applesauce for a healthier twist; this will slightly change the flavor, but it’s very yummy!
How Do I Make Sure My Bread Is Moist and Not Dense?
The secret to keeping your apple zucchini bread moist is not to overmix the batter. Here’s how to do it right:
- Combine wet and dry ingredients until just mixed. A few lumps are okay!
- Be sure to drain your grated zucchini well to remove excess water.
- Check your baking time; ovens may vary. If a toothpick comes out clean, it’s ready!
- Let it cool in the pan for a few minutes before moving it to a wire rack—this helps firm it up without drying out.
Try these tips, and your bread will turn out beautifully every time!
How to Make Moist Apple Zucchini Bread
Ingredients You’ll Need
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger (optional)
- 1/2 cup vegetable oil (or melted coconut oil)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (about 1 medium zucchini, grated and drained)
- 1 cup peeled, grated apple (about 1 medium apple)
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This delicious apple zucchini bread takes about 15 minutes to prepare and then 55 to 65 minutes to bake. After baking, allow it to cool for about 10-15 minutes in the pan, then it can cool completely on a wire rack. In total, you’re looking at under 2 hours from start to finish! Perfect for a weekend baking project!
Step-by-Step Instructions:
1. Preheat the Oven
Start by preheating your oven to 350°F (175°C). While it’s heating, grab your 9×5-inch loaf pan and grease it lightly or line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients
In a medium-sized bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger (if you’re using it). Make sure everything is well combined and set it aside for now.
3. Prepare the Wet Ingredients
In a large bowl, add the vegetable oil and sugar. Whisk them together until smooth. Next, add the eggs, one at a time, mixing well after each addition. Don’t forget to stir in the vanilla extract to give your bread a lovely flavor!
4. Combine Zucchini and Apple
Now, it’s time to add the star ingredients! Fold in the grated zucchini and grated apple until everything is evenly mixed. You want to ensure that those tasty bits are distributed throughout the batter.
5. Combine Wet and Dry Ingredients
Gently add the dry mixture to the wet mixture, folding carefully until just combined. Remember, be gentle—overmixing can lead to a denser bread, and you want it to be light and fluffy!
6. Add Nuts (Optional)
If you love a little crunch, now’s the time to fold in those optional chopped walnuts or pecans. They add great texture and flavor!
7. Pour and Bake
Pour your batter into the prepared loaf pan, spreading it evenly. Pop it 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.
8. Cooling
Once baked, remove the bread from the oven and let it cool in the pan for about 10-15 minutes. Then, transfer it to a wire rack to cool completely. This step helps avoid soggy bottoms!
9. Slice and Enjoy!
Finally, slice up your beautiful moist apple zucchini bread and enjoy it fresh! It’s delightful with a cup of tea or coffee. Feel free to share with friends or keep it all to yourself—they won’t need to know how easy it was!
Enjoy your baking adventure! 🍏🥒🍞
FAQ About Moist Apple Zucchini Bread
Can I Use Different Types of Flour?
Absolutely! If you want a gluten-free option, you can substitute with a gluten-free all-purpose flour blend. Just ensure the blend includes a binding agent like xanthan gum, which helps maintain the bread’s structure.
How Do I Store Leftover Bread?
Store any 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 freeze it for up to 3 months. Just thaw it at room temperature when you’re ready to enjoy it!
Can I Add Other Mix-ins?
Absolutely! Feel free to add other mix-ins like chocolate chips, dried fruits (like raisins or cranberries), or even seeds. Just remember to keep the overall volume the same so the batter remains balanced.
How Can I Make This Recipe Vegan?
To make a vegan version, replace the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg) and use a plant-based oil. You can also substitute applesauce for the oil for a lower-fat option!
