This moist apple zucchini bread is a fantastic treat! It’s packed with fresh apples and grated zucchini, making it sweet and super soft. Perfect for breakfast or snack time!
Honestly, I love sneaking in some veggies! It feels like I’m being healthy while enjoying a yummy slice. Top it with a little butter for an extra tasty bite! 😋
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your bread. If you’re looking for a gluten-free option, try a gluten-free flour blend. I find that it works well without changing the taste too much.
Zucchini: Grated zucchini adds moisture and bulk. If zucchini is hard to find, you can use finely grated carrots instead. They have a similar texture and sweetness!
Apples: I love using Fuji apples for their sweetness, but Granny Smith adds a tart contrast. Feel free to mix both types for a flavor boost!
Eggs: They help bind the ingredients together. If you need a vegan option, try ¼ cup of unsweetened applesauce for each egg. It keeps the bread moist!
Nuts: Walnuts or pecans add a nice crunch. If you want to keep it nut-free, just skip them! You won’t miss them.
How Do You Ensure Your Bread is Moist and Not Dense?
The key to moist apple zucchini bread is to not overmix once you combine wet and dry ingredients. Overmixing can make the bread tough. Here’s how to do it right:
- Mix your sugars with eggs thoroughly to create a fluffy base.
- Gently fold the dry ingredients in just until no flour is visible. A few lumps are fine!
- Incorporate grated zucchini and apples carefully. This helps maintain the soft texture.
Remember to check the doneness with a toothpick; it should come out clean but not dry. Enjoy making your bread!
Moist Apple Zucchini Bread
Ingredients You’ll Need:
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 2 large eggs
- ¾ cup granulated sugar
- ½ cup light brown sugar, packed
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (about 1 medium zucchini, unpeeled)
- 1 cup peeled and diced apple (such as Fuji or Granny Smith)
- Optional: ½ cup chopped walnuts or pecans
How Much Time Will You Need?
This delicious moist apple zucchini bread takes about 15 minutes to prepare and 55-65 minutes to bake. Plus, allow an extra 10 minutes for the bread to cool in the pan before transferring it to a wire rack. In total, you’re looking at around 1 hour and 30 minutes for the entire process!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Take a 9×5-inch loaf pan and lightly grease and flour it, or line it with parchment paper for easy removal later. This helps prevent sticking!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg. This creates a nice blend of flavors and ensures even rising. Set this bowl aside for now.
3. Beat the Eggs and Sugars:
In a large bowl, beat the eggs together with the granulated sugar and light brown sugar until the mixture is smooth and well combined. Then, add in the vegetable oil and vanilla extract, mixing until everything is well combined and a bit fluffy.
4. Combine Wet and Dry Ingredients:
Now, add the dry ingredients to the wet mixture. Stir gently just until everything is combined. Be careful not to overmix since that can make the bread dense!
5. Fold in Fruits and Nuts:
Next, fold in the grated zucchini and diced apple. If you’re using nuts, gently fold them in as well. This adds both moisture and flavor to your bread.
6. Pour and Smooth the Batter:
Pour the batter into the prepared loaf pan and use a spatula to smooth the top. This ensures an even bake and a lovely final look.
7. Bake:
Place the loaf pan in the preheated oven and bake for 55-65 minutes. You know it’s done when a toothpick inserted into the center comes out clean. If the top browns too quickly, you can cover it with aluminum foil to prevent burning.
8. Cool and Enjoy:
Once baked, let the bread cool in the pan for about 10 minutes. After that, transfer it to a wire rack to cool completely before slicing. This helps keep the bread moist and gives it the best texture.
Enjoy your moist apple zucchini bread fresh, or wrap and store it for a few days as a delicious snack or breakfast treat! Your friends and family will love it!
FAQ for Moist Apple Zucchini Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for a healthier option. Just keep in mind that it may result in a denser texture. If you want a lighter bread, stick to all-purpose flour or a blend of both.
How Do I Store Leftover Bread?
To store leftovers, wrap the bread tightly in plastic wrap or place it in an airtight container. It will keep at room temperature for up to 3 days. You can also refrigerate it for up to a week, but be aware that refrigeration may dry it out a bit.
Can I Freeze This Bread?
Absolutely! You can freeze the cooled bread wrapped tightly in plastic wrap, then place it in a freezer bag. It will keep well for up to 3 months. When you’re ready to enjoy it, simply thaw it overnight in the fridge or at room temperature, and it’s ready to slice!
What’s the Best Way to Grate Zucchini for the Bread?
Use a box grater or a food processor to grate the zucchini. Make sure to squeeze out some of the excess moisture using a clean kitchen towel or cheesecloth; this helps prevent the bread from becoming too soggy.
