This apple zucchini bread is super moist and full of flavor! The sweet apples and fresh zucchini make it a yummy treat for breakfast or a snack. Plus, it’s easy to whip up!
I love how it fills my kitchen with a warm, homey smell while baking. You can even add nuts or raisins if you like! Perfect for when you want something tasty and a bit healthier!
Ingredients & Substitutions
All-purpose flour: This provides structure to the bread. You can substitute with whole wheat flour for added fiber, but it might be denser.
Baking soda & powder: Both are crucial for leavening. If you only have one, you can adjust the recipe, but it’s best to use both for the right texture.
Granulated & brown sugar: I use a mix for flavor and moisture. You could use coconut sugar or maple syrup (but reduce liquid slightly) instead if you’re looking for healthier options.
Vegetable oil: This keeps the bread moist. You can substitute with melted coconut oil or even applesauce for a lighter option.
Zucchini and apples: These are the stars! A large carrot can replace zucchini, and any tart apple works, but stay away from overly soft ones.
Nuts and raisins: I love walnuts for crunch! If there are nut allergies, use seeds like sunflower seeds instead. Dried fruits add sweetness, but feel free to leave them out.
What’s the Best Way to Prepare Zucchini for Baking?
Getting the zucchini ready is important to keep your bread from becoming soggy. Follow these steps to do it right:
- Wash and trim the ends of the zucchini.
- Grate it using a box grater or food processor.
- Place the grated zucchini in a clean kitchen towel or cheesecloth, then twist it to squeeze out excess moisture.
Doing this will ensure your bread is moist but not watery, which makes a big difference!
Moist Apple Zucchini Bread
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
- 1 cup peeled and chopped apple (such as Granny Smith or Fuji)
- Optional: 1/2 cup chopped walnuts or pecans
- Optional: 1/4 cup raisins or dried cranberries
Time Needed:
This moist apple zucchini bread takes about 15-20 minutes to prepare. You’ll then bake it for 55-65 minutes, making the total time around 1 hour and 15–85 minutes, including cooling time. It’s worth the wait as the flavors come together beautifully!
Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While the oven is heating up, grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and nutmeg until well combined. This mix will add flavor and structure to your bread.
3. Combine Wet Ingredients:
In a large bowl, mix the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Beat them together until everything is creamy and well combined.
4. Combine Wet and Dry Ingredients:
Now it’s time to mix the dry ingredients into the wet mixture. Add the dry mix to the wet ingredients and stir gently just until everything is combined. Try not to overmix; it’s okay if there are a few lumps!
5. Add the Good Stuff:
Gently fold in the grated zucchini and chopped apple, along with any optional ingredients like nuts or raisins you’d like to include. This will give the bread added flavor and texture.
6. Pour and Smooth:
Pour the batter into your prepared loaf pan. Using a spatula, smooth the top to make sure it’s even.
7. Bake the Bread:
Place the loaf pan in the preheated oven. Bake for about 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. If the top gets too brown, you can lightly cover it with foil during the last part of baking.
8. Cool and Enjoy:
Once baked, remove the bread from the oven and allow it to cool in the pan for about 15 minutes. After that, transfer the loaf to a wire rack to cool completely before slicing. This helps the moisture settle and ensures the best texture!
Enjoy your moist and flavorful apple zucchini bread! Perfect for breakfast, snacks, or a delicious treat any time of the day.
FAQ for Moist Apple Zucchini Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! Just keep in mind that the bread may be denser and have a slightly nuttier flavor. It’s a great way to add more fiber!
What Can I Use Instead of Vegetable Oil?
If you prefer a healthier option, you can use applesauce or melted coconut oil instead of vegetable oil. Both will keep your bread moist and add their own unique flavor!
How Do I Store Leftover Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze slices wrapped tightly in plastic wrap for up to 3 months. Just thaw and enjoy!
Can I Add More Vegetables or Fruits?
Absolutely! You can add more zucchini, carrots, or even swaps like mashed bananas or additional apples for extra moisture and flavor. Just be mindful of how much liquid is added to maintain the bread’s texture.
