This moist apple zucchini bread is a yummy treat that combines sweet apples and green zucchini. It’s perfect for breakfast or a snack, and it smells amazing while baking!
You’ll love how quick this bread is to whip up. I always sneak a slice while it cools because the flavor is just too tempting. Pair it with a cup of tea, and you’re all set! ☕️
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of the bread. You can swap it with whole wheat flour for a healthier version, but it might change the texture a bit, making it denser.
Zucchini: Make sure to squeeze out the extra moisture from the grated zucchini. If zucchini isn’t available, you can use shredded carrots as a substitute.
Apples: I usually go for Granny Smith apples for a slight tartness, which balances the sweetness. Honeycrisp or Fuji apples can work well too. If you don’t have fresh apples, unsweetened applesauce is an option.
Nuts: I love adding walnuts for that crunch! If you prefer a nut-free bread, feel free to omit them completely or replace them with seeds like sunflower seeds.
How Do I Achieve Perfect Moisture in My Bread?
The moisture level is key to making this apple zucchini bread deliciously soft. Here’s how to do it:
- Start by squeezing the grated zucchini to remove excess water. This prevents the bread from being soggy.
- Make sure your apples are freshly grated. If they sit too long, they can release water.
- Don’t overmix your batter. This keeps the bread light and airy, leading to a great texture.
- Let the bread cool in the pan for a bit before transferring it to a wire rack. This helps maintain moisture.
When done right, your bread will turn out perfectly moist and delightful every time!
Moist Apple Zucchini Bread Recipe
Ingredients You’ll Need:
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Wet Ingredients:
- 2 large eggs
- ¾ cup granulated sugar
- ½ cup light brown sugar, packed
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
Produce:
- 1 cup grated zucchini, squeezed to remove excess moisture
- 1 cup peeled and grated apple (about 1 medium apple)
Optional Add-ins:
- ½ cup chopped nuts (walnuts or pecans)
How Much Time Will You Need?
This delicious bread takes about 15 minutes of prep time and 55-65 minutes to bake. Make sure to let it cool afterwards for a perfect slice. Overall, you’re looking at around 1 hour and 30 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This step is important, as you want the bread to bake evenly. Grease and flour a 9×5-inch loaf pan, or you can line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together your dry ingredients. Combine the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg until everything is well mixed. This ensures your spices and leavening agents are evenly distributed.
3. Combine the Wet Ingredients:
In a larger bowl, beat the eggs with the granulated sugar and brown sugar until the mixture is smooth and creamy. This should take about 2-3 minutes. Then, add the vegetable oil and vanilla extract, stirring to combine everything nicely.
4. Combine Wet and Dry Ingredients:
Now, gradually add the dry ingredients into the wet mixture. Stir gently until just combined—be careful not to overmix! A few lumps are perfectly fine here.
5. Fold in the Good Stuff:
Next, gently fold in the squeezed grated zucchini, grated apple, and chopped nuts (if you’re using them). This adds deliciousness and texture to your bread!
6. Pour and Spread:
Pour the batter into your prepared loaf pan. Use a spatula to spread it evenly, ensuring that it’s smooth on top.
7. Bake:
Pop it in the oven and bake for 55-65 minutes. Check for doneness by inserting a toothpick into the center. If it comes out clean or with a few crumbs, it’s ready!
8. Cool and Serve:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Carefully transfer it to a wire rack to cool completely before slicing. Patience is key here—it smells incredible, but letting it cool makes for better slices!
Enjoy your moist apple zucchini bread as a delightful snack or breakfast treat! Happy baking! 🍞
FAQ for Moist Apple Zucchini Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! Just keep in mind that this might result in a denser texture. If you want the best of both worlds, you could use half whole wheat and half all-purpose flour.
How Do I Store Leftover Bread?
Store any leftover apple zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in foil or plastic wrap and freeze it for up to 3 months. Just thaw it at room temperature when you’re ready to enjoy it again!
Can I Add Other Ingredients?
Absolutely! Feel free to get creative. You could add chocolate chips for a sweeter treat, or even dried fruits like raisins or cranberries. Just keep in mind that adding more ingredients may affect the baking time slightly.
What’s the Best Way to Ensure My Bread is Moist?
Squeeze out excess moisture from the grated zucchini to prevent sogginess. Also, avoid overmixing the batter; mix until just combined for a light, moist bread. Finally, don’t skip the cooling time; it helps set the bread properly for better slices!
