This moist apple zucchini bread is a delightful treat! With sweet apples and shredded zucchini, it’s packed with flavor and perfect for any time of day.
I love how easy it is to whip up. Plus, it’s a sneaky way to enjoy veggies in a sweet form! Slice it up warm and spread some butter for an extra yummy moment. 😊
Key Ingredients & Substitutions
Flours: Using a mix of all-purpose and whole wheat flour gives a nice texture. If you’re gluten-free, try using almond flour or a gluten-free all-purpose blend instead.
Zucchini: Fresh zucchini is essential for moisture. If you can’t find zucchini, shredded carrots work as a great substitute, though it will change the flavor somewhat.
Apples: I recommend sweet-tart varieties like Fuji or Granny Smith for a balanced flavor. If apples aren’t available, you can replace them with pears for a different twist!
Oils: Vegetable oil keeps the bread moist. You can use melted coconut oil or unsweetened applesauce if you want to reduce fats.
How Do You Ensure Your Bread is Moist and Not Dense?
The key to a moist apple zucchini bread is not overmixing. Once you’ve combined the wet and dry ingredients, stir gently until just mixed. This keeps the gluten from developing too much, leading to a lighter texture.
- Make sure your zucchini is well-drained; excess moisture can make the bread soggy.
- Check for doneness around the lower end of the baking time. Every oven is different!
- Letting the bread cool in the pan for a bit helps it set without sticking.
Moist Apple Zucchini Bread
Ingredients You’ll Need:
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1/2 cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded zucchini (about 1 medium zucchini)
- 1 cup peeled and chopped apple (a sweet-tart variety like Fuji or Granny Smith)
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus 55 to 65 minutes for baking. Make sure to allow time for cooling, about 10 minutes in the pan and then on a wire rack. Altogether, you’ll be enjoying this delicious bread in just under two hours!
Step-by-Step Instructions:
1. Preheat the Oven
Start by preheating your oven to 350°F (175°C). Greasing and flouring a 9×5-inch loaf pan or lining it with parchment paper is next—this helps prevent sticking.
2. Mix the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, and nutmeg until everything is combined nicely.
3. Prepare the Wet Ingredients
In a separate bowl, take your eggs and beat them with both types of sugar until it’s all well mixed. Now, add in the vegetable oil and vanilla extract, stirring until everything is combined smoothly.
4. Combine Wet and Dry Ingredients
Gently stir the wet mixture into the dry ingredients. Mix until just combined—don’t overmix; a few lumps are perfectly fine!
5. Add Zucchini and Apples
Now, gently fold in the shredded zucchini and chopped apples into the batter. If you want some crunch, add in the chopped nuts at this stage too!
6. Pour into the Loaf Pan
Pour the batter into your prepared loaf pan, spreading it out evenly across the top.
7. Bake!
Slide the pan into the oven and bake for about 55 to 65 minutes. Keep an eye on it, and check with a toothpick inserted into the center; it should come out clean when the bread is done.
8. Cool and Enjoy
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. After that, transfer it to a wire rack to cool completely before slicing. Enjoy your moist apple zucchini bread as a fabulous snack or a delightful breakfast treat!
FAQ for Moist Apple Zucchini Bread
Can I Use Other Types of Flour?
Yes! You can substitute all-purpose flour with gluten-free flour or almond flour for a gluten-free version. Just make sure to use a blend that includes xanthan gum to help with texture.
Can I Substitute the Eggs?
Absolutely! For a vegan option, you can use 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water) per egg. However, this may slightly change the texture.
How Should I Store Leftovers?
Store leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze it for up to 3 months. Thaw overnight in the refrigerator before enjoying it again.
Can I Add Other Mix-Ins?
Definitely! Feel free to add chocolate chips, dried cranberries, or shredded coconut for extra flavor. Just be mindful of the moisture content – too many additional ingredients can affect the bread’s texture.
