This moist apple zucchini bread is a yummy treat! It combines sweet apples and fresh zucchini, making it super soft and tasty. Perfect for breakfast or a snack!
Trust me, your kitchen will smell amazing while it bakes. I love to slather mine with a little butter—what’s not to love? Give it a try; it’s so easy to make!
Key Ingredients & Substitutions
All-Purpose Flour: This flour keeps the bread soft. If you’re looking for a healthier option, try whole wheat flour or even almond flour; just keep in mind it may change the texture.
Zucchini: Fresh zucchini is essential for moisture. You can substitute it with grated carrots or even mashed banana if you’d like a change in flavor.
Apples: Sweet apples like Granny Smith or Fuji work nicely. If you’re out of fresh apples, applesauce can serve as a replacement. Use about ¾ cup for one cup of grated apple.
Nuts: I love adding walnuts for a crunchy texture, but you can leave them out or swap them with chocolate chips or dried fruit if nuts aren’t your thing.
How Do You Grate Zucchini and Apple Properly?
Grating zucchini and apples helps blend them well into the batter. Here are some handy tips:
- Use the large holes of a box grater for both zucchini and apples.
- After grating zucchini, squeeze it in a kitchen towel to remove excess moisture. This prevents the bread from being too wet.
- For apples, peeling is optional, depending on your texture preference. Just make sure to core and remove seeds.
Follow these tips and you’ll nail the grating process, leading to a deliciously moist loaf every time! Enjoy your baking!
Moist Apple Zucchini Bread Recipe
Ingredients You’ll Need:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 large eggs
- ½ cup vegetable oil (or melted coconut oil)
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
- 1 cup peeled and grated apple (about 1 medium apple)
- ½ cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, plus around 55-65 minutes to bake. After baking, let the bread cool for 15 minutes in the pan before moving it to a wire rack. In total, you’re looking at about 1 hour and 40 minutes from start to enjoying a slice of this delicious bread!
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Start by preheating your oven to 350°F (175°C). Take a 9×5-inch loaf pan and grease it with a little oil or butter. You can also line it with parchment paper for easier removal later on. This helps the bread not stick to the pan!
2. Mix the Dry Ingredients:
In a medium bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Whisk them together until they’re well mixed and fluffy. This ensures that the leavening agents work properly when you bake!
3. Combine the Wet Ingredients:
In a large bowl, crack the eggs and whisk them. Pour in the vegetable oil, granulated sugar, brown sugar, and vanilla extract. Mix everything together until the mixture is smooth and creamy.
4. Add the Zucchini and Apple:
Now it’s time to fold in the grated zucchini and apples. Stir them in gently so they’re distributed evenly throughout the wet mixture.
5. Combine the Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet mixture. Use a spatula to fold them together until just combined. Be careful not to overmix, as this can make the bread dense. A few lumps are okay!
6. Add Nuts (If Using):
If you’re adding walnuts or pecans, gently fold them into the batter. This will give your bread an amazing crunch!
7. Pour and Smooth the Batter:
Pour the batter into your prepared loaf pan. Use a spatula to smooth the top so it bakes evenly.
8. Bake the Bread:
Place the loaf pan in the oven and bake for 55-65 minutes. Check when the timer goes off by inserting a toothpick in the center of the bread; it should come out clean when done.
9. Cool Down:
After baking, let the bread cool in the pan for about 15 minutes. Then carefully transfer it to a wire rack to cool completely. This helps keep the bottom from getting soggy.
10. Serve and Enjoy:
Once cooled, slice the bread and enjoy it plain or with a smear of butter. Perfect for breakfast, a snack, or even dessert! Happy baking!
FAQ About Moist Apple Zucchini Bread
Can I Use Other Types of Flour?
Yes! While the recipe calls for all-purpose flour, you can substitute it with whole wheat flour for a healthier option. Just keep in mind the texture might be a bit denser. If using gluten-free flour, a blend designed for baking should work well too!
Can I Make This Bread Vegan?
Absolutely! To make this bread vegan, substitute the eggs with 1/4 cup of unsweetened applesauce or a flaxseed meal mix (1 tablespoon flaxseed meal + 2.5 tablespoons water). Use a plant-based oil for the liquid as well.
How Do I Store Leftovers?
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator when you’re ready to enjoy it again.
Can I Add Other Ingredients?
Definitely! Feel free to get creative by adding chocolate chips, dried fruits like cranberries or raisins, or even a dash of orange zest for a citrus flair. Just keep in mind that adding too many extra ingredients might change the texture slightly!
