This moist apple zucchini bread is a tasty treat that combines sweet apples and fresh zucchini. It’s perfect for breakfast or a snack, and it’s easy to make!
I love how the zucchini keeps this bread super moist, making it hard to resist! You can even sneak in healthy ingredients. It’s like a cozy hug in every slice! 😊
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of the bread. You can swap it for whole wheat flour for a healthier twist, but the texture might be denser.
Zucchini: Fresh zucchini adds moisture without a strong flavor. If you don’t have zucchini, you can use shredded carrots instead, though it will change the flavor slightly.
Apples: I love using Granny Smith apples for their tartness, which balances the sweetness. You could also try Honeycrisp or any apple you enjoy. Canned applesauce is a good alternative too.
Oils: Vegetable oil keeps the bread moist. If you’re looking for a healthier alternative, you might use applesauce or coconut oil for a hint of flavor.
Nuts: Adding walnuts or pecans gives a nice crunch. If you’re nut-free, feel free to leave them out or use seeds like pumpkin or sunflower seeds instead.
How Do You Make Sure Your Bread Is Moist?
To keep your apple zucchini bread moist, focus on the moisture-rich ingredients and proper mixing. You want just enough combine without overmixing, which can lead to a tougher texture.
- Make sure your zucchini and apples are well grated and packed. This helps them release moisture during baking.
- Don’t skip the eggs; they bind everything and add moisture. Use room-temperature eggs for better incorporation.
- A toothpick test is crucial! Pull it out when it comes out clean but not overly dry. This ensures your bread stays soft.
Moist Apple Zucchini Bread Recipe
Ingredients You’ll Need:
Dry 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
- 1/2 teaspoon ground nutmeg
Wet Ingredients:
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Main Ingredients:
- 1 cup grated zucchini (about 1 medium zucchini, well packed)
- 1 cup peeled and grated apple (about 1 medium apple)
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
You’ll need about 15 minutes for preparation and 55-65 minutes for baking. After baking, let it cool for about 10 minutes in the pan, then let it cool completely on a wire rack before slicing. So, total time is roughly 1 hour and 30 minutes.
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or you can line it with parchment paper for easier removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This helps to evenly distribute the leavening agents and spices, ensuring a lovely flavor throughout your bread.
3. Combine the Wet Ingredients:
In a large bowl, beat together the granulated sugar, brown sugar, and vegetable oil until they are well combined and look nice and smooth. This is a good time to add some air to the mix!
4. Add the Eggs and Vanilla:
Crack in the eggs one at a time, beating well after each addition. Then, stir in the vanilla extract, which adds a lovely aroma to your bread.
5. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the bread tough!
6. Fold in the Apples and Zucchini:
Carefully fold in the grated zucchini, grated apple, and nuts if you’re using them. This will give your bread that delicious texture and rich flavor.
7. Pour Into the Pan:
Pour the batter into the prepared loaf pan and smooth the top with a spatula. This will help it bake evenly.
8. Bake the Bread:
Place the loaf pan in the preheated oven. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean, with just a few moist crumbs.
9. Cool the Bread:
Once done, let the bread cool in the pan for about 10 minutes. Then, carefully remove it from the pan and transfer it to a wire rack to cool completely before slicing.
10. Serve and Enjoy:
Slice the bread when it’s cool. It’s wonderful served warm or at room temperature. Enjoy every flavorful bite of this moist apple zucchini bread!
Frequently Asked Questions (FAQ)
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! Just be aware that it might make the bread denser. You might also need to slightly increase the liquid in the recipe if you notice a dry consistency.
How Should I Store Leftover Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and freeze it for up to 2 months. To thaw, simply leave it at room temperature for a few hours.
Can I Add Other Ingredients Like Chocolate Chips or Dried Fruit?
Absolutely! Feel free to add chocolate chips, dried cranberries, or raisins for a fun twist. Just keep the total amount of mix-ins to about 1 cup to maintain the appropriate batter consistency.
What Should I Do If My Bread Is Too Dry?
If your bread turns out dry, it might be due to overbaking or too much flour. To help from the start, avoid overmixing and make sure to check doneness a few minutes early. Next time, consider adding a bit more oil or a touch of applesauce to keep it moist!
