This Moist Apple Zucchini Bread is a cozy treat that combines sweet apples and tender zucchini. It’s perfect for breakfast or a snack—who can resist that tempting smell?
Honestly, it’s hard to stop at just one slice! I love to add some nuts for a little crunch. And it’s a sneaky way to get in some veggies, so no judgment here! 😄
Key Ingredients & Substitutions
Flour: All-purpose flour is the go-to here, giving the bread structure. If you’re gluten-free, you can use a 1:1 gluten-free flour blend.
Zucchini: Opt for fresh zucchini for the best moisture. If you can’t find any, substitute with fresh carrots, but keep in mind they’ll add a different flavor.
Apples: Granny Smith adds a nice tartness, but you can switch it up with any apple that you enjoy, like Honeycrisp or Fuji. If you want to cut added sugar, go for naturally sweeter apples.
Oils: Vegetable oil makes for a light, moist bread. Coconut oil works too, and it will give a slight coconut taste! Olive oil can be used, but be cautious of its stronger flavor.
Nuts: Chopped walnuts or pecans add great texture. If you have nut allergies, feel free to skip them or use seeds like pumpkin or sunflower seeds instead.
How Do I Achieve the Best Moisture in My Bread?
To make sure your Apple Zucchini Bread is moist, the trick lies in properly preparing your ingredients and not overmixing. Start with squeezing out excess water from the grated zucchini using a clean kitchen towel or paper towels; this helps prevent sogginess.
- Mix wet and dry ingredients until just combined. Overmixing can lead to a dense bread.
- Using fresh ingredients, especially ripe apples, goes a long way in enhancing moisture and flavor.
- Letting the bread cool for a bit in the pan retains some moisture in the bread.
How to Make Moist Apple Zucchini Bread
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 granulated sugar
- ½ cup packed brown sugar
- ⅓ cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (about 1 medium zucchini, lightly squeezed)
- 1 cup peeled and finely chopped apple (such as Granny Smith or Fuji)
- 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, plus an additional 10 minutes for cooling in the pan. Overall, you’ll be enjoying delicious Apple Zucchini Bread in about an hour and a half!
Step-by-Step Instructions:
1. Preheat The Oven:
Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, or you can line it with parchment paper for easy removal later.
2. Mix The Dry Ingredients:
In a medium-sized bowl, combine the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Whisk them together until they’re well mixed. This ensures your leavening agents are evenly distributed.
3. Combine The Wet Ingredients:
In a large bowl, crack the two eggs and add the granulated sugar and brown sugar. Using a whisk or a hand mixer, beat this mixture until it’s smooth and creamy. Then stir in the vegetable oil and vanilla extract until fully combined.
4. Combine Wet and Dry Ingredients:
Now, add the dry ingredients to the wet mixture. Stir gently with a spatula or wooden spoon until just combined. It’s okay if a few lumps remain; overmixing can lead to tough bread!
5. Fold in Zucchini and Apples:
Gently fold in the grated zucchini, chopped apple, and nuts if you’re using them. Make sure everything is evenly distributed through the batter.
6. Bake the Bread:
Pour the batter into the prepared loaf pan and spread it out evenly. Place it in the oven and bake for about 55-65 minutes. When done, a toothpick inserted into the center should come out clean.
7. Cool The Bread:
After baking, remove the bread from the oven. Let it cool in the pan for around 10 minutes, then transfer it to a wire rack to cool completely. This step is crucial to keep the bread from becoming soggy.
8. Slice and Enjoy!
Once the bread is fully cool, slice it and enjoy your delicious, moist apple zucchini bread! It makes for a perfect snack, breakfast, or even dessert!
FAQ for Moist Apple Zucchini Bread
Can I Use a Different Type of Flour?
Yes, you can substitute all-purpose flour with a gluten-free flour blend, or even whole wheat flour for a healthier option. Just keep in mind that this might alter the texture slightly.
How Do I Store Leftover Bread?
To keep your bread fresh, wrap it tightly in plastic wrap or aluminum foil and store it at room temperature for up to 3 days. For longer storage, you can freeze it for up to 3 months—just thaw at room temperature before enjoying!
Can I Add Other Ingredients?
Absolutely! Feel free to add ingredients like raisins, dried cranberries, or even chocolate chips for a sweeter twist. Just make sure to adjust the sugar if you’re adding sweet ingredients.
What Should I Do If My Bread is Too Dense?
If your bread turns out dense, it might be due to overmixing the batter or using too much zucchini. Make sure to measure and squeeze out excess moisture from the zucchini before adding it to the batter, and stir the wet and dry ingredients gently until just combined.
