This Moist Apple Zucchini Bread is packed with sweet apples and tender zucchini, creating a lovely blend of flavors. It’s super soft and perfect for breakfast or a snack!
I love how this bread makes my kitchen smell amazing as it bakes! Plus, it’s a great way to sneak some veggies in while satisfying a sweet tooth. Who doesn’t love that? 😊
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the bread. If you need a gluten-free option, consider using a gluten-free flour blend. Just make sure it contains a binding agent, like xanthan gum.
Zucchini: Fresh zucchini adds moisture and a subtle flavor. You could use yellow squash as a substitute, or even finely grated carrots for a different twist.
Apples: I love using Granny Smith for their tartness, but Fuji or Honeycrisp would add extra sweetness. You can even toss in some applesauce for added moisture if you prefer!
Nuts & Dried Fruits: Walnuts and raisins are optional, but they offer nice texture and flavor. If you have nut allergies, feel free to skip the nuts or use pumpkin seeds instead. Dried cherries, cranberries, or even chocolate chips are fun adds!
How Do I Ensure My Bread Stays Moist?
Keeping your bread moist is all about balancing ingredients and cooking time. Here are some tips:
- Don’t skip squeezing excess moisture from the zucchini—this prevents the bread from being too soggy.
- Monitor the baking time closely. Ovens can vary, so start checking for doneness at around 50 minutes.
- Let the bread cool in the pan briefly to keep it from drying out. Then transfer it to a wire rack to cool fully.
These small details can make a big difference in how moist and delicious your apple zucchini bread turns out!
Moist Apple Zucchini Bread Recipe
Ingredients You’ll Need:
For the Bread:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- ½ cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini (about 1 medium zucchini, squeezed of excess moisture)
- 1 cup peeled and finely chopped apple (such as Granny Smith or Gala)
- ½ cup chopped walnuts or pecans (optional)
- ¼ cup raisins or dried cranberries (optional)
How Much Time Will You Need?
This delicious bread takes about 15 minutes to prepare and roughly 50-60 minutes to bake. After that, you’ll want to let it cool for about 10 minutes before slicing. In total, you can expect about 1 hour and 25 minutes before you can enjoy your yummy apple zucchini bread!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or if you prefer, line it with parchment paper for easier removal later.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. This ensures everything is evenly mixed. Set it aside for now.
3. Combine Wet Ingredients:
In a large bowl, whisk together the granulated sugar, brown sugar, and eggs until everything is well mixed and creamy. Then, add the vegetable oil and vanilla extract, stirring until smooth and combined.
4. Fold in the Veggies and Fruits:
Gently fold in the shredded zucchini and the chopped apple into the wet mixture until they are evenly distributed. This adds moisture and flavor to your bread.
5. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Be careful not to overmix; it’s okay if there are a few lumps!
6. Add Optional Ingredients:
If you’re using nuts and dried fruits, gently fold those in now too, just to mix them evenly without overworking the batter.
7. Pour and Smooth:
Pour the batter into your prepared loaf pan, smoothing the top with a spatula to make sure it bakes evenly.
8. Bake:
Place the loaf pan in the oven and bake for 50-60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Keep an eye on it as baking times can vary slightly based on your oven.
9. Cool Before Slicing:
Once baked, take the bread out of the oven and let it 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.
10. Slice and Enjoy:
Slices of this moist apple zucchini bread are perfect for breakfast, snacks, or dessert! It keeps well wrapped at room temperature for several days and can be frozen for longer storage, so feel free to make a double batch!
Enjoy your baking adventure! 😊
FAQ for Moist Apple Zucchini Bread
Can I Substitute the Granulated Sugar?
Absolutely! You can use coconut sugar or honey instead. If using honey, reduce the liquid in the recipe slightly to balance the moisture levels. Remember that honey is sweeter than granulated sugar, so you might want to use a bit less.
What Can I Use Instead of Eggs?
If you’re looking for an egg substitute, try using ¼ cup of unsweetened applesauce for each egg. Alternatively, you can use 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water—let it sit for a few minutes until it thickens.
How Do I Store Leftovers?
Store any leftover bread 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 or aluminum foil and freeze for up to 3 months. Just thaw at room temperature before enjoying!
Can I Add Other Mix-Ins?
Definitely! Feel free to include chocolate chips, other dried fruits like apricots, or different nuts based on your preference. Just keep an eye on the overall moisture content, as extra ingredients may change the bread’s texture slightly.
