This yummy apple zucchini bread is moist and packed with flavors from fresh zucchini and sweet apples. It’s perfect for breakfast or a snack, and your kitchen will smell amazing!
I love enjoying a warm slice with a bit of butter on top. Plus, it’s a sneaky way to eat some veggies. Who knew healthy could taste so good? 😄
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of the bread. If you want a healthier option, you can use whole wheat flour. Just note that whole wheat may make the bread denser, so you might need a little extra moisture.
Zucchini: Fresh zucchini is key for moisture! If you’re out of zucchini, you could use shredded carrots. They add a lovely sweetness, just like zucchini.
Apples: I love using Granny Smith apples for their tartness, which balances the sweetness. If you prefer sweeter bread, consider Honeycrisp or Fuji apples.
Oils: I usually use vegetable oil for its neutral flavor, but melted coconut oil adds a nice hint of sweetness. If you’re avoiding oil, you can substitute applesauce for a lower-fat alternative.
Nuts and Dried Fruits: I often add walnuts for a bit of crunch. You can skip them if you’re allergic or go with pecans for a milder taste. Dried cranberries or raisins add great sweetness, but feel free to leave them out if you prefer.
How Do I Ensure My Zucchini Bread is Moist and Not Dense?
Getting the right moisture level in zucchini bread is all about balance. Here are a few tips:
- **Do Not Squeeze the Zucchini:** It’s tempting to remove moisture, but the liquid in zucchini is what keeps the bread moist. Just grate it and fold it in.
- **Avoid Overmixing:** When combining wet and dry ingredients, mix just until combined. Overmixing can lead to tough bread.
- **Check for Doneness:** Ovens can vary, so start checking a few minutes early. Insert a toothpick, and if it comes out with a few crumbs, it’s ready!
- **Cool Properly:** Let your bread cool in the pan to prevent it from becoming soggy, then transfer to a wire rack to cool completely.
With these tips, your apple zucchini bread should turn out wonderfully moist and tasty! Enjoy slicing into it after it cools down. 😊
Moist Apple Zucchini Bread
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
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger (optional)
Wet Ingredients:
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/3 cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
Fruits and Add-ins:
- 1 1/2 cups grated zucchini (about 1 medium zucchini, unpeeled)
- 1 cup peeled and finely chopped or grated apple (about 1 medium apple, tart variety like Granny Smith)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/4 cup raisins or dried cranberries (optional)
How Much Time Will You Need?
This delicious apple zucchini bread will take about 15 minutes to prep. After that, you’ll need about 55-65 minutes to bake it, plus some time to cool before slicing. In total, plan for about 1.5 hours before you can enjoy a slice!
Step-by-Step Instructions:
1. Prepare Your Baking Pan:
Start by preheating your oven to 350°F (175°C). While the oven heats up, grease and flour a 9×5 inch loaf pan. Alternatively, you can line it with parchment paper for easy release later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger (if using). Make sure everything is nicely mixed and set it aside.
3. Beat the Wet Ingredients:
In a large bowl, beat the eggs, granulated sugar, and brown sugar together until the mixture is light and fluffy. This will give your bread a nice texture.
4. Combine Adding Oil and Vanilla:
Add the oil and vanilla extract to the egg mixture and stir until everything is well mixed.
5. Add Zucchini and Apple:
Gently fold in the grated zucchini and chopped apple into the wet mixture. This adds delicious moisture and flavor!
6. Combine Wet and Dry Mixtures:
Gradually fold the dry ingredients into the wet mixture. Do this gently until just combined – be careful not to overmix! This will help keep the bread tender.
7. Add Nuts and Dried Fruits:
If you’re using nuts and dried fruits, gently fold them in now. They add great texture and sweetness.
8. Transfer Batter to Pan:
Pour the batter into your prepared loaf pan, spreading it evenly to ensure even baking.
9. Bake:
Bake in the preheated oven for 55-65 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean or with a few crumbs.
10. Cooling Time:
Once done, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, take it out of the pan and let it cool completely on a wire rack. This helps prevent it from getting soggy.
11. Slice and Enjoy:
Your moist apple zucchini bread is ready to be sliced! It’s fantastic on its own or spread with a little butter or cream cheese. Enjoy!
FAQ for Moist Apple Zucchini Bread
Can I Use Frozen Zucchini in This Recipe?
Yes, you can use frozen zucchini! Just make sure to thaw it completely and drain off any excess moisture before adding it to the batter. Pat it dry with paper towels to avoid extra liquid in the bread.
What Can I Substitute for Eggs in This Recipe?
If you’d like to make this bread egg-free, you can use one of these substitutes: 1/4 cup unsweetened applesauce or 1/4 cup of mashed banana for each egg. This will keep the bread moist and delicious!
How Should I Store Leftovers?
Store any leftover apple zucchini bread in an airtight container at room temperature for up to 3 days. You can also refrigerate it to extend its freshness. To keep it longer, slice it and freeze it wrapped tightly in plastic wrap and aluminum foil for up to 3 months.
Can I Add Other Fruits or Spices?
Absolutely! Feel free to mix in other fruits like diced pears or peaches. You can also add extra spices such as allspice or cardamom to enhance the flavor. Just remember to maintain the overall moisture balance!
