This apple zucchini bread is a warm treat that’s moist and packed with flavor! It combines sweet apples and tender zucchini to create a delightful loaf everyone will love.
Honestly, I can’t resist a slice with butter on top. It’s the perfect way to brighten up any morning! Plus, it’s an easy recipe, so I can whip it up anytime I need a cozy snack.
Key Ingredients & Substitutions
All-Purpose Flour: This is your base ingredient. If you need a gluten-free option, almond flour or a gluten-free flour blend can work, but be sure to check ratios as they may differ!
Baking Soda & Baking Powder: These help the bread rise. If you’re out of baking powder, you can blend 1/4 teaspoon baking soda with 1/2 teaspoon vinegar or lemon juice for a quick substitute.
Vegetable Oil: I prefer vegetable oil for its neutral flavor, but you may swap with melted coconut oil or even applesauce for a lighter version.
Granulated & Brown Sugars: This mix offers a perfect sweetness. If you want less sugar, you can reduce it by 1/4 cup total or use honey or maple syrup, though it may change the texture a bit.
Zucchini: Freshly grated zucchini adds moisture. If it’s not in season, you can use shredded carrots as a substitute.
Apples: I love using Granny Smith for a bit of tartness, but any apple will work. Try using a sweeter variety if you prefer a milder taste.
What’s the Best Way to Prepare Zucchini for Baking?
Preparing zucchini properly is key to preventing excess moisture in your bread. Start by washing and peeling (if desired) the zucchini. Then, here’s how to get it ready:
- Grate the zucchini using the large holes of a box grater.
- Once grated, place it in a clean kitchen towel and wring it out to remove excess water. This helps keep your bread from becoming soggy.
- Make sure to measure after it has been squeezed for accurate results in the recipe.
Following these steps will lead to a deliciously moist bread without being overly wet. Enjoy your baking adventure!
Moist Apple Zucchini Bread
Ingredients You’ll Need:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground allspice
- 2 large eggs
- ½ cup vegetable oil
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini (about one medium zucchini)
- 1 cup peeled and finely chopped apple (such as Granny Smith or Honeycrisp)
- ½ cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 55-65 minutes to bake. Allow an additional 10 minutes for cooling in the pan, plus time to cool completely on a wire rack. In total, plan for about 1 hour and 30 minutes from start to finish. Perfect for a cozy afternoon in the kitchen!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it warms up, grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal later.
2. Mix Your Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and allspice until everything is well combined and evenly mixed.
3. Prepare the Wet Ingredients:
In a separate large mixing bowl, beat the eggs together. Then, add in the vegetable oil, granulated sugar, brown sugar, and vanilla extract. Whisk this mixture until it’s smooth and the sugars start to dissolve.
4. Combine Dry and Wet Ingredients:
Now, gradually mix the dry ingredients into the wet mixture. Stir gently just until everything is combined—be careful not to overmix! We want to keep the bread fluffy and tender.
5. Add the Zucchini and Apple:
Next, fold in the grated zucchini and chopped apple. If you’re using nuts, add them in now as well. Mix just until you see the ingredients evenly spread throughout the batter.
6. Pour the Batter:
Pour the batter into your prepared loaf pan, smoothing it out for an even top. It’s ready for the oven!
7. Bake Your Bread:
Bake the loaf in your preheated oven for 55-65 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with just a few moist crumbs clinging to it.
8. Cool Down:
Once baked, carefully remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
9. Slice and Enjoy:
It’s time to slice up that deliciousness! Enjoy your moist apple zucchini bread as a snack or breakfast treat. Leftovers can be stored wrapped at room temperature for up to 3 days or refrigerated for longer freshness.
This moist apple zucchini bread combines the natural sweetness of apples and zucchini with warm spices, making it an irresistible treat. Enjoy every bite!
FAQ for Moist Apple Zucchini Bread
Can I Use Other Types of Flour?
Yes! You can substitute all-purpose flour with whole wheat flour for a slightly denser loaf or a gluten-free flour blend if you need a gluten-free option. Just keep in mind the texture may vary, so adjustments in liquid may be needed.
Can I Make This Bread Vegan?
Certainly! To make the recipe vegan, substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water for each egg) and use a plant-based oil or applesauce in place of vegetable oil.
How Should I Store Leftovers?
Store any leftover apple zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and refrigerate, or freeze it for up to 3 months. Just thaw before enjoying!
Can I Add Other Mix-Ins?
Absolutely! Feel free to get creative with mix-ins. Dried fruits like cranberries or raisins, or spices like ginger, can add lovely flavors. Just keep an eye on the moisture levels and adjust baking times if necessary!
