This Moist Apple Zucchini Bread is a delicious mix of sweet apples and healthy zucchini. It’s soft, fluffy, and perfect for breakfast or a snack!
Honestly, the best part is how sneaky healthy it is! I love enjoying a slice with my morning coffee, feeling like I’m treating myself while actually being good. Yum! 🍏🥒
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of the bread. If you’re looking for a gluten-free option, you can use a gluten-free flour blend. Just check that it includes a binding agent like xanthan gum.
Zucchini: Fresh zucchini is key for moisture. You can use yellow squash if zucchini isn’t available. Just remember to squeeze out excess moisture to keep the bread from being soggy.
Apples: I recommend Granny Smith for its tartness, which adds great flavor. If you prefer sweeter apples, Fuji or Honeycrisp work well too. You can even use unsweetened applesauce for a different texture!
Eggs: Eggs help bind the ingredients together. If you need an egg substitute, use flaxseed meal (1 tbsp mixed with 2.5 tbsp water = 1 egg) or applesauce for a vegan option.
Oils: Vegetable oil keeps the bread moist, but melted coconut oil gives a nice flavor. Olive oil can also be used, just ensure it has a mild flavor.
How Do I Ensure the Bread Isn’t Dense?
The key to avoiding a dense loaf is in how you mix the ingredients. Here’s what to keep in mind:
- Be gentle when folding the dry ingredients into the wet ones. Overmixing can create a tough bread.
- Make sure your baking powder and baking soda are fresh for maximum leavening power.
- Remove as much moisture as possible from the zucchini to prevent sogginess.
Following these tips will help you achieve a light and fluffy apple zucchini bread that everyone will love!
How to Make Moist Apple Zucchini Bread
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
- ¼ teaspoon ground nutmeg
Wet Ingredients:
- 2 large eggs
- 1 cup granulated sugar
- ½ cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
Main Ingredients:
- 1 ½ cups grated zucchini (about 1 medium zucchini, squeezed to remove excess water)
- 1 cup peeled and chopped apple (such as Granny Smith or Fuji)
Add-Ins (Optional):
- ½ cup chopped walnuts or pecans
- ½ cup raisins or dried cranberries
How Much Time Will You Need?
This recipe will take you about 15 minutes to prep and 55 to 65 minutes to bake, plus a bit of cooling time. So, set aside around 1 hour and 30 minutes in total for this delicious treat!
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Start by preheating your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or cooking spray, or line it with parchment paper to make it easier to remove the bread later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This helps to evenly distribute the leavening agents and spices throughout the bread.
3. Combine the Wet Ingredients:
In a large bowl, beat the eggs together with the granulated sugar until the mixture is smooth and slightly thickened. This will help incorporate air for a fluffier bread.
4. Add Oil and Vanilla:
Stir the vegetable oil and vanilla extract into the egg mixture until everything is well combined and incorporated.
5. Combine Dry and Wet Ingredients:
Gently fold the dry ingredients into the wet ingredients. Be careful not to overmix—just stir until everything is barely combined to keep the bread light and fluffy.
6. Add Zucchini and Apples:
Next, fold in the grated zucchini and chopped apples until they are evenly distributed throughout the batter. If you’re using them, add the nuts and dried fruit now too!
7. Pour Batter into the Pan:
Pour the batter into your prepared loaf pan, spreading it out evenly with a spatula.
8. Bake the Bread:
Pop the loaf pan into the preheated oven and bake for 55 to 65 minutes. Keep an eye on it, and do a toothpick test—insert a toothpick into the center; if it comes out clean, your bread is done!
9. Cool the Bread:
Once baked, let the bread cool in the pan for about 15 minutes. After it cools, carefully transfer the bread to a wire rack to cool completely before slicing.
Enjoy this moist, flavorful apple zucchini bread with a smile! It’s perfect for breakfast, a snack, or any time you want a tasty treat.
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! However, keep in mind that it may make the bread a bit denser. For the best result, try using a mix of half whole wheat and half all-purpose flour.
How Do I Store Leftover Zucchini Bread?
Store leftover zucchini bread in an airtight container at room temperature for up to 3 days. If you want to keep it fresh for longer, wrap it tightly in plastic wrap and place it in the refrigerator for up to a week, or freeze it for up to 3 months.
Can I Add Other Fruits or Vegetables?
Absolutely! You can replace some of the apples with other fruits like grated carrots or mashed bananas for extra moisture and flavor. Just be mindful of the moisture content to keep the bread from becoming too wet.
Is It Necessary to Squeeze Out the Zucchini Water?
Yes, it’s important to squeeze out the excess moisture from the grated zucchini before adding it to the batter. This will help prevent the bread from being too soggy and ensure a nice, fluffy texture!
