This moist apple zucchini bread is a sweet treat that combines fresh apples and grated zucchini. It’s a tasty way to enjoy fruits and veggies all in one delicious slice!
Honestly, what’s not to love? The sweetness of apples pairs perfectly with the zucchini, making every bite moist and yummy. I like to enjoy it with a cup of tea. 🍵
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of the bread, giving it structure. If you’re looking for gluten-free options, try almond flour or a gluten-free all-purpose blend. Each will change the texture slightly, but can still yield great results!
Granulated & Brown Sugar: Combined, they add sweetness and moisture. You can use honey or maple syrup as substitutes, just be aware of adjusting the liquid content in the recipe. I sometimes mix in some coconut sugar for a deeper flavor.
Eggs: They help bind the ingredients together. If you’re vegan or egg-free, you can use flax eggs (1 tablespoon of flaxseed meal + 3 tablespoons of water equals 1 egg) or applesauce as an alternative.
Vegetable Oil: I usually go for vegetable oil for its neutral taste. If you want a richer flavor, try melted butter or coconut oil. Olive oil can work too, but it will add a distinct flavor.
Apples & Zucchini: Freshness is key here! Any sweet apple works well, like Fuji or Honeycrisp. You can use summer squash as a zucchini substitute if needed—just be sure to remove the seeds!
How Do You Achieve the Perfect Moistness?
A huge part of making this bread moist is all about the right balance of liquid from the eggs and the veggies. Start with these tips:
- Grate the zucchini and squeeze it gently to remove excess moisture, but don’t dry it out completely. This moisture is what helps keep the bread soft.
- Don’t overmix when combining wet and dry ingredients. Just stir until they’re barely combined to keep the texture light.
- Keep an eye on the baking time; overbaking can dry out your bread. Use the toothpick test—when it comes out clean or with a few crumbs, it’s done!
- Let it cool properly in the pan before slicing. This allows it to set and retains its moisture.
Enjoy creating this deliciously moist apple zucchini bread at home! Each bite will be full of flavor and the perfect balance of sweetness.
How to Make Moist Apple Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves (optional)
Wet Ingredients:
- 2 large eggs
- ¾ cup granulated sugar
- ½ cup brown sugar, packed
- ⅓ cup vegetable oil (or melted coconut oil)
- 1 tsp vanilla extract
Mix-Ins:
- 1 cup peeled and finely chopped or grated apple (about 1 medium apple)
- 1 cup grated zucchini, squeezed lightly to remove excess moisture
- ½ cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 55-65 minutes to bake. Allow an additional 10 minutes for cooling in the pan, plus time for cooling completely before slicing. So plan for a little over an hour total, and you’ll have a delightful loaf ready to enjoy!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While the oven heats up, grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent the bread from sticking.
2. Whisk Together Dry Ingredients:
In a medium bowl, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and optional cloves. Whisk them together until thoroughly mixed. This step helps distribute the leavening agents evenly through the bread.
3. Mix Wet Ingredients:
In a large bowl, beat the eggs with the granulated sugar and brown sugar until well combined. You want a nice, smooth texture. Then, add the vegetable oil and vanilla extract, mixing until everything is just combined.
4. Combine Dry and Wet Mixtures:
Gently stir the dry ingredients into the wet ingredients. Mix until just combined; be careful not to overmix, as this will help keep your bread soft and tender.
5. Fold in the Goodies:
Now it’s time to add in the grated zucchini, chopped apple, and nuts if you’re using them. Fold everything together gently until evenly distributed. The zucchini and apple will add moisture and flavor to the bread!
6. Bake the Bread:
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 55-65 minutes. It’s done when a toothpick inserted into the center comes out clean or with a few crumbs.
7. Cool and Enjoy:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing. This cooling time helps improve the flavor and texture.
Slice up your delicious, moist apple zucchini bread and enjoy it as a tasty treat for breakfast or a delightful snack any time of the day! Happy baking!
FAQ for Moist Apple Zucchini Bread
Can I Substitute Whole Wheat Flour for All-Purpose Flour?
Yes, you can use whole wheat flour, but it may make the bread denser. For a lighter texture, consider using half whole wheat and half all-purpose flour to blend the health benefits with the desired fluffiness!
What Can I Use Instead of Eggs?
If you need an egg substitute, try using 1 tablespoon of flaxseed meal mixed with 3 tablespoons of water for each egg. Just let it sit for a few minutes to thicken before adding it to your batter.
How Do I Store Leftover Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze slices wrapped in plastic wrap and then in foil for up to 3 months. Just let them thaw on the counter or warm them in the microwave before enjoying.
Can I Add Other Ingredients?
Absolutely! Feel free to mix in dried fruits like raisins or cranberries, or even chocolate chips for a sweet twist. Just keep an eye on the overall moisture and sweetness if you add more ingredients!
