This moist apple zucchini bread is a fantastic dessert or snack that combines sweet apples and tender zucchini. It’s perfect for breakfast or an afternoon treat!
The best part? It’s a healthy way to sneak in some veggies! I love to slather mine with butter and enjoy it warm—heavenly! 🥰
Key Ingredients & Substitutions
Flours: I use a mix of all-purpose and whole wheat flour for added nutrition. If you’re gluten-free, try almond flour or a gluten-free all-purpose blend instead.
Sugars: Regular and brown sugar give a nice sweetness and moisture. For lower sugar, use a sugar substitute like honey or maple syrup, adjusting liquid in the recipe accordingly.
Oil: You can use vegetable oil, but I often opt for melted coconut oil for a subtle flavor. If you’re looking for a lighter option, try unsweetened applesauce in place of oil.
Zucchini: Look for medium zucchini, and don’t worry about peeling. For a twist, yellow squash works too! Just make sure to squeeze out excess moisture after grating.
Apples: Any variety will work, but I love using Granny Smith for a tart flavor. Feel free to swap with applesauce for a sweeter texture!
How Can I Get the Perfect Moist Texture?
The secret to moist apple zucchini bread lies in the moisture from the grated zucchini and apple. Here are tips to achieve that perfect texture:
- Grate the zucchini and apple using a box grater and make sure to squeeze out excess moisture with a clean towel—too much liquid can make your bread soggy.
- Avoid overmixing your batter. Mix just until combined to keep the bread light and fluffy.
- Keep an eye on baking time. Every oven is different, so check for doneness at the lower end of the bake time. The toothpick should come out clean.
Following these tips will help you achieve a deliciously moist loaf every time!
Moist Apple Zucchini Bread
Ingredients You’ll Need:
For The Bread:
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour (optional for extra nutrition)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
For The Sweetness:
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
For The Wet Ingredients:
- 1/2 cup vegetable oil or melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
For The Add-ins:
- 1 cup grated zucchini, packed (about 1 medium zucchini)
- 1 cup peeled and grated apple (about 1 medium apple)
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 55 to 65 minutes to bake. After baking, let it cool for about 10 minutes in the pan, then transfer it to a wire rack to cool completely. So, you’ll need just over an hour to enjoy this delicious bread!
Step-by-Step Instructions:
1. Prepping Your Oven and Pan:
Start by preheating your oven to 350°F (175°C). Prepare a 9×5-inch loaf pan by greasing and flouring it, or simply line it with parchment paper for easy removal later.
2. Mixing the Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour (if you chose to use it), baking powder, baking soda, salt, cinnamon, nutmeg, and optional cloves. This step ensures everything is evenly distributed.
3. Combining the Sugars and Oil:
In another bowl, mix the granulated sugar, brown sugar, and oil until the mixture is well combined. This blend creates a lovely sweetness and moisture for the bread.
4. Adding Eggs and Vanilla:
Add the eggs one at a time, making sure to beat well after each addition. Then, stir in the vanilla extract until it’s evenly mixed in.
5. Incorporating Zucchini and Apple:
Gently fold in the grated zucchini and grated apple. These ingredients add moisture and flavor to your bread, making it irresistibly delicious!
6. Combining the Mixtures:
Next, gradually add the dry ingredients to the wet mixture. Fold everything together until just combined. Be careful not to overmix, as this can make the bread dense rather than fluffy.
7. Adding Nuts (Optional):
If you like a bit of crunch, stir in the chopped walnuts or pecans now.
8. Baking the Bread:
Pour the batter into your prepared loaf pan and spread it out evenly. Pop it in the oven and bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean.
9. Cooling Down:
Once baked, allow the bread to cool in the pan for about 10 minutes. After that, carefully transfer it to a wire rack to cool completely before slicing.
10. Enjoying Your Bread:
Now, it’s time to slice up your moist apple zucchini bread! This bread tastes divine on its own or with a pat of butter or a spread of cream cheese.
Enjoy your delightful, moist apple zucchini bread! It’s a treat you won’t forget!
Frequently Asked Questions
Can I Use Frozen Zucchini or Apples in This Recipe?
Yes, you can use frozen zucchini or apples! Just ensure they are fully thawed and drained of excess moisture before grating and adding them to the batter. This helps maintain the right texture in your bread.
Can I Substitute the Oil with Applesauce?
Absolutely! Using unsweetened applesauce is a great way to reduce fat and add moisture. Replace the 1/2 cup of oil with 1/2 cup of applesauce for a lighter version of the bread.
How Do I Store Leftover Apple Zucchini Bread?
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly in plastic wrap and freeze it for up to 3 months. Thaw in the fridge overnight when you’re ready to enjoy it again!
Can I Add Other Mix-Ins to This Bread?
Definitely! Feel free to add chocolate chips, dried cranberries, or sunflower seeds for a fun twist. Just keep the total quantity of mix-ins the same (about 1/2 cup) to maintain the bread’s texture.
