This moist apple zucchini bread is the perfect blend of sweet apples and fresh zucchini. It’s warm, soft, and filled with yummy flavors, making it a cozy treat any time of day!
Seriously, it’s like a hug in bread form! I love chopping up the apples and zucchini, then watching it bake. Slices with a bit of butter are my favorite way to enjoy it. Yum!
Key Ingredients & Substitutions
Flour: All-purpose flour works best for this recipe, giving the bread a nice structure. If you’re gluten-free, try a gluten-free flour blend, which can yield great results with this type of bread.
Eggs: Large eggs add moisture and help bind the ingredients. If you’re looking for an egg substitute, you could use 1/4 cup of unsweetened applesauce for each egg.
Zucchini: Grated zucchini adds moisture without a strong flavor. You can leave the skin on for extra nutrients. If you don’t have zucchini, a mashed banana can work in a pinch, though it will change the flavor.
Apples: I love using Granny Smith for its tartness. Feel free to swap in any apple variety you prefer, like Fuji or Gala, which are sweeter. Make sure to peel them for a smoother texture in the bread.
Nuts: Walnuts or pecans add a nice crunch. If you have nut allergies or want a softer texture, just leave them out or substitute with shredded coconut for a different twist.
What’s the Best Way to Grate Zucchini?
Grating zucchini is simple and crucial for getting moisture without making the bread soggy. Here’s how:
- Use a box grater or a food processor for quick grating.
- Once grated, squeeze out some excess moisture using a clean kitchen towel. This helps prevent too much liquid in your batter.
- Add the grated zucchini directly into your batter, mixing gently to combine.
This technique ensures you get that lovely moist texture in your apple zucchini bread without it being overly wet. Enjoy baking!
Moist Apple Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
Wet Ingredients:
- 2 large eggs
- ½ cup vegetable oil
- ¼ cup granulated sugar
- ½ cup brown sugar, packed
- 1 teaspoon vanilla extract
Mix-Ins:
- 1 cup grated zucchini (about 1 medium zucchini, peeled if desired)
- 1 cup peeled, diced apple (such as Granny Smith or Fuji)
- ½ cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This delicious bread takes about 15 minutes to prepare and 50-60 minutes to bake. Plus, you’ll let it cool for about 10 minutes before slicing, making it roughly 1 hour and 15 minutes from start to finish. A small investment for a delightful treat!
Step-by-Step Instructions:
1. Prepare Your Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to make sure your bread comes out easily after baking!
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, salt, and nutmeg. This mix of dry ingredients will give your bread a lovely flavor and a good rise. Set this bowl aside for now.
3. Combine Wet Ingredients:
In a large mixing bowl, beat the two eggs together. Then add in the vegetable oil, granulated sugar, brown sugar, and vanilla extract. Mix everything together until it’s well combined. It should look smooth and creamy!
4. Combine Wet and Dry Ingredients:
Now it’s time to combine the bowls! Gradually stir the dry ingredient mix into the wet ingredients until everything is just combined. Remember, it’s okay if there are a few lumps—don’t overmix, or your bread might be tough.
5. Add the Good Stuff:
Now fold in the grated zucchini, diced apple, and chopped nuts (if you’re using them). This is where the flavor and moisture really come in! Be gentle while mixing to avoid breaking down the zucchini and apple too much.
6. Pour and Smooth:
Carefully pour the batter into your prepared loaf pan. Use a spatula to smooth the top so it bakes evenly.
7. Bake Away:
Place your loaf in the preheated oven and bake for 50-60 minutes. Keep an eye on it during the last few minutes; your bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
8. Cooling Time:
Once baked, let the bread cool in the pan for about 10 minutes. This makes it easier to remove! After that, transfer it to a wire rack to cool completely. This helps it stay moist without getting soggy.
9. Slice and Serve:
Once cool, slice your apple zucchini bread and enjoy! It’s perfect as a breakfast treat or a snack during the day. Feel free to spread a little butter on it for extra deliciousness!
Frequently Asked Questions (FAQ)
Can I Substitute the Oil for Something Healthier?
Absolutely! You can substitute the vegetable oil with applesauce or melted coconut oil for a healthier option. Using applesauce will make the bread even more moist while adding a bit of natural sweetness.
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can use whole wheat flour! It will give the bread a nuttier flavor and a denser texture. If you do, consider adding a tablespoon of water to the batter to maintain moisture.
How Do I Store Leftover Apple Zucchini Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and place it in the freezer, where it will keep for up to 3 months. Just thaw overnight in the fridge before enjoying!
Can I Make This Recipe Vegan?
Yes! To make it vegan, replace the eggs with flax eggs (mix 1 tablespoon of ground flaxseed with 3 tablespoons of water, let it sit for 5 minutes to thicken) and use a plant-based oil. You can also use a 1/4 cup of unsweetened applesauce in place of each egg. Enjoy your vegan twist!
