This moist apple zucchini bread is like a hug in a slice! With sweet apples and tender zucchini, it’s a flavorful treat that’s perfect for breakfast or a snack.
Honestly, I can’t get enough of this bread! It’s great for using up those extra zucchinis from the garden. Plus, the smell while it bakes is simply irresistible!
Key Ingredients & Substitutions
Flour: All-purpose flour works best for this bread, giving it structure. If you’re looking for a healthier option, try whole wheat flour, but you might want to add a bit more moisture.
Zucchini: Use a medium zucchini, and make sure to squeeze out extra moisture. If zucchini isn’t on hand, grated carrot could work as a substitute.
Apples: I like using Granny Smith apples for their tartness, which balances the sweetness. You can swap them for any firm variety, like Fuji or Honeycrisp.
Sugars: Combining granulated and brown sugar adds depth. Feel free to reduce the sugar if you prefer a less sweet bread or swap with coconut sugar for a lower glycemic index.
Nuts: I sometimes add walnuts, but you can skip them or use pecans based on your taste. For a nut-free version, just leave them out.
What’s the Best Way to Handle Zucchini?
Making zucchini bread is all about moisture control. Grating zucchini is easy, but it’s what you do next that matters. After grating, place the zucchini in a clean kitchen towel or paper towel and squeeze out excess liquid. This keeps your bread from becoming soggy.
- Grate the zucchini with a box grater or food processor.
- Place it in the towel, twist, and squeeze until dry.
- Small amounts of moisture are fine, but excess liquid can make your bread dense.
Moist Apple Zucchini Bread Recipe
Ingredients You’ll Need:
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
Wet Ingredients:
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil or melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup applesauce (optional, for extra moisture)
Fruits & Nuts:
- 1 1/2 cups grated zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
- 1 cup peeled and chopped apple (about 1 medium apple)
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This delightful bread will take about 15 minutes for preparation and 60-70 minutes for baking. Let it cool for another 15 minutes in the pan. In total, you can enjoy your homemade apple zucchini bread in about 1.5 hours!
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or you can line it with parchment paper for easy removal.
2. Whisk the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and optional cloves until well mixed. This ensures an even distribution of the leavening agents and spices.
3. Combine the Wet Ingredients:
In a large bowl, beat together the granulated sugar, brown sugar, oil (or melted butter), eggs, and vanilla extract until everything is well combined and creamy.
4. Mix It All Together:
Now, pour the dry ingredients from the first bowl into the wet ingredients. Stir until just combined, being careful not to overmix. A few lumps are perfectly fine!
5. Add the Zucchini and Apple:
Gently fold in the grated zucchini, chopped apple, and nuts (if you’re using any). If you’re looking for even more moisture, you can add the applesauce at this stage.
6. Pour and Spread the Batter:
Pour the batter into your prepared loaf pan and spread it out evenly with a spatula.
7. Bake the Bread:
Place the loaf pan in the preheated oven and bake for 60-70 minutes. Check your bread by poking a toothpick into the center – it should come out clean when it’s done baking.
8. Cool and Slice:
Once baked, let the bread cool in the pan for about 15 minutes. After that, transfer it to a wire rack to cool completely. Slice once it’s cool enough to handle, and enjoy!
9. Storing Your Bread:
This moist apple zucchini bread is perfect for snacking, breakfast, or even dessert! Store leftovers wrapped at room temperature for up to 3 days, or keep them in the refrigerator for up to 1 week.
FAQ for Moist Apple Zucchini Bread
Can I Substitute the Sugar in This Recipe?
Yes! You can substitute half of the granulated sugar with honey or maple syrup, but keep in mind that you may need to reduce the liquid ingredients slightly. Coconut sugar is another great alternative if you’re looking for a healthier option.
How Do I Store Leftovers Best?
Wrap any leftover bread in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, place it in an airtight container or a resealable bag in the refrigerator for up to 1 week. You can also freeze it for up to 3 months!
Can I Use Whole Wheat Flour Instead?
Absolutely! You can substitute whole wheat flour, but you might want to add a tablespoon of additional liquid (like milk or water) since it tends to absorb more moisture. The texture may be a bit denser, but it will still be delicious!
What Can I Use Instead of Eggs?
If you’re looking for an egg substitute, you can use a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water, let sit for 5 minutes), unsweetened applesauce (1/4 cup per egg), or a commercial egg replacer, which can work well to maintain the moisture and structure in the bread.
