This moist apple zucchini bread is a perfect blend of sweet apples and fresh zucchini. It’s soft, healthy, and makes a tasty snack or breakfast!
I love how easy it is to whip up and how the flavors mix together so well. Plus, it’s a great way to sneak in some veggies! Who doesn’t love a treat that’s also a bit healthy? 🍏🥒
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your bread. If you’re looking for a healthier option, you can substitute half of it with whole wheat flour. Just keep an eye on the moisture level!
Vegetable Oil: For a richer flavor, I sometimes use melted coconut oil or butter. These can give the bread a delightful taste while keeping it moist. If you need a lighter version, choose unsweetened applesauce as a substitute.
Zucchini: Grated zucchini is key for moisture! If you don’t have zucchini, shredded carrots can work as a substitute, but they will change the flavor slightly. Just make sure to squeeze out the excess moisture!
Apples: I prefer using a tart apple like Granny Smith for the best flavor. If those aren’t available, Fuji or Honeycrisp apples work nicely too. Just remember to peel them for the texture.
Nuts: I love adding walnuts for crunch. If there are nut allergies, feel free to skip them, or try using sunflower seeds for a similarly satisfying texture.
How Do I Ensure My Bread is Moist and Not Overmixed?
Mixing is crucial to get the perfect texture. To prevent overmixing, mix the wet ingredients (eggs, sugar, oil) first and then gently combine them with the dry ingredients, just until you don’t see any more flour. This keeps the bread light and fluffy!
- When adding the zucchini and apple, fold them in gently. They add moisture, so you really don’t need to mix for long!
- Check for doneness at 55 minutes. Every oven is different, and overbaking can dry it out.
- Cooling properly is important. Let it sit in the pan for just enough time, then move it to a wire rack. This allows air circulation around the bread.
How to Make 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
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 large eggs
- ½ cup vegetable oil (or melted butter)
- 1 cup granulated sugar
- 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 nuts (optional, walnuts or pecans)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 55 to 65 minutes to bake, plus a little time for cooling. In total, you can expect about 1.5 hours from start to enjoy a warm slice of bread!
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
First things first, preheat your oven to 350°F (175°C). While that’s heating up, grease and flour a 9×5 inch loaf pan or line it with parchment paper to easily remove the bread later on.
2. Mix the Dry Ingredients:
In a medium mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg until well combined. This helps to evenly distribute the leavening agents and spices throughout the bread.
3. Combine the Wet Ingredients:
In a large bowl, crack the eggs and beat them lightly. Then add the sugar, vegetable oil (or melted butter), and vanilla extract. Mix everything together until it’s nice and smooth.
4. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the wet mixture. Stir gently until just combined. It’s important not to overmix here—it’s okay if there are a few small lumps!
5. Add the Good Stuff:
Fold in the grated zucchini and grated apple gently, along with the nuts if you’re using them. Again, be careful not to overmix—just combine until everything is distributed evenly.
6. Bake the Bread:
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Pop it in the oven and bake for about 55 to 65 minutes. It’s done when a toothpick inserted in the middle comes out clean!
7. Cool and Serve:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then carefully turn it out onto a wire rack to cool completely. Slice it up and enjoy your moist apple zucchini bread!
This delicious bread stays moist for several days when stored in an airtight container. If you want extra moisture and sweetness, brush the top with a simple glaze made from powdered sugar and a bit of milk before serving. Enjoy!
FAQ for Moist Apple Zucchini Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute half of the all-purpose flour with whole wheat flour for a healthier option. Just keep an eye on the moisture; whole wheat can make the bread a bit denser, so you might need to add a tablespoon or two of milk if the batter seems too thick.
How Do I Store Leftover Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can wrap it tightly in plastic wrap and freeze it for up to 3 months. Just thaw it in the fridge or on the counter before enjoying!
Can I Make This Bread Without Eggs?
Absolutely! You can replace each egg with ¼ cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water, let sit for a few minutes until it thickens). These alternatives work well to maintain moisture and texture.
What Can I Substitute for Vegetable Oil?
If you’d like to substitute vegetable oil, melted butter, coconut oil, or unsweetened applesauce are great choices. Just remember that using applesauce will add a slight sweetness to your bread!
