This moist apple zucchini bread is like a hug in loaf form! Packed with juicy apples and fresh zucchini, it’s perfect for breakfast or a sweet snack.
I love how the spices make my kitchen smell amazing while it bakes. Plus, it’s a sneaky way to get some veggies into my day—shh, don’t tell anyone! 😉
Key Ingredients & Substitutions
All-purpose flour: This is the base of your bread. You can use whole wheat flour for added nutrition, but it may change the texture slightly. Consider a 50/50 mix for a healthier twist!
Vegetable oil: I love using coconut oil for a hint of sweetness, but feel free to use canola or melted butter instead! Oil keeps the bread moist, so stick to a liquid fat.
Zucchini: Fresh zucchini is key here! If you’re short on zucchini, shredded carrots can be a good substitute, adding a sweet touch.
Apples: Any firm apple works well. I usually go for Granny Smith for a tart flavor, but Fuji or Honeycrisp also bring sweetness. You can also swap in unsweetened applesauce if you prefer a smoother texture.
Nuts: Optional but recommended for extra crunch! Chopped walnuts or pecans fit nicely, but for a nut-free loaf, you can omit them. Or, try seeds like sunflower seeds for a different crunch.
What’s the Best Way to Prepare Zucchini for This Recipe?
Grating zucchini is simple, but make sure you get rid of any excess moisture. Here’s how:
- Wash and trim the ends of the zucchini.
- Grate it using a box grater or food processor. Aim for a fine to medium shred.
- Place the grated zucchini in a clean kitchen towel and twist it to squeeze out extra moisture. This step is crucial for a non-soggy bread.
Once your zucchini is ready, you’re all set to mix it into your batter for a moist delight!
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
- ½ teaspoon ground nutmeg
- 2 large eggs
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ⅓ cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
- 1 medium apple, peeled and finely chopped or grated (about 1 cup)
- ½ cup chopped walnuts or pecans (optional)
- ¼ cup unsweetened applesauce (optional, for extra moisture)
How Much Time Will You Need?
This delightful apple zucchini bread takes about 15 minutes to prepare and around 55-65 minutes to bake. Be sure to let it cool for a bit before slicing so it holds together nicely. Total time: about 1 hour and 20 minutes including cooling time.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures your bread bakes evenly and comes out perfect! Grease and flour a 9×5 inch loaf pan, or for convenience, line it with parchment paper.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This blend of dry ingredients will add wonderful flavor and help your bread to rise. Set this bowl aside for later.
3. Prepare the Wet Ingredients:
In a large mixing bowl, beat the eggs until they’re light and fluffy. Add in the granulated sugar, brown sugar, vegetable oil, and vanilla extract. Mix everything together until it’s well combined and smooth. This step creates the moisture that keeps the bread soft.
4. Combine Zucchini and Apple:
Gently stir in the grated zucchini and the finely chopped or grated apple into the wet mixture. This is where the magic happens, adding moisture and delicious flavor to your bread.
5. Mix Dry and Wet Ingredients:
Gradually add the dry mixture to the wet mixture, folding gently until just combined. Remember, don’t over mix! A few lumps are okay; it helps keep the bread tender.
6. Add Optional Ingredients:
If you’d like, fold in the chopped walnuts or pecans and the unsweetened applesauce for an extra boost of moisture and crunch—this is totally optional, but I love the added texture it brings!
7. Prepare for Baking:
Pour the batter into the prepared loaf pan and smooth it out so it’s even on top. This will help your bread rise beautifully while baking.
8. Bake to Perfection:
Place your loaf in the oven and bake for about 55-65 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. If it’s still wet, give it a few extra minutes.
9. Cool and Serve:
Once baked, remove your apple zucchini bread from the oven. Let it cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing. This helps keep the bread from getting soggy.
Enjoy your deliciously moist and flavorful apple zucchini bread warm or at room temperature. It’s perfect on its own or with a pat of butter spread on top!
Frequently Asked Questions (FAQ)
Can I Substitute the Eggs in This Recipe?
Absolutely! For a vegan option, you can replace each egg with ¼ cup of unsweetened applesauce or use a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water, let it sit for a few minutes until thickened).
How Do I Store Leftover Apple Zucchini Bread?
Store any leftovers in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week. For longer storage, freeze individual slices wrapped in plastic wrap and placed in a freezer bag for up to 3 months. Thaw at room temperature or heat in the microwave.
Can I Add Other Ingredients to the Bread?
Definitely! You can mix in dried fruits like raisins or cranberries, or swap in different nuts like pecans or hazelnuts. Feel free to get creative with spices, too—ginger or cloves can add a nice twist!
What’s the Best Way to Grate the Zucchini?
Using a box grater or a food processor is the easiest way! After grating, be sure to squeeze it in a clean kitchen towel to remove excess moisture. This prevents your bread from becoming too soggy!
