This Moist Apple Zucchini Bread is a delicious treat that combines fresh apples and zucchini for a soft, tender loaf. Perfect for breakfast or a snack!
Slice it warm, and you might find it hard to stop at just one piece! I love adding a sprinkle of cinnamon for that cozy touch. It’s such an easy bake, you’ll make it again and again!
Key Ingredients & Substitutions
Flour: All-purpose flour gives a light texture, while whole wheat flour can add a nutty flavor and more nutrients. If you’re looking for a gluten-free option, try almond flour or a gluten-free baking blend.
Vegetable Oil: I often use vegetable oil for a neutral flavor, but melted coconut oil works great too. For a lighter option, you can also try using applesauce, which adds moisture.
Zucchini: Grated zucchini adds moisture without a strong flavor. Don’t forget to squeeze out excess water! If zucchini isn’t available, shredded carrots can be a good alternative.
Apples: Any sweet apple will work, like Fuji or Honeycrisp. I love using tart apples like Granny Smith for a nice contrast. If you’re short on apples, consider using mashed bananas for a different twist.
Nuts: Walnuts add a nice crunch! You can skip them if you prefer nut-free, or use pumpkin seeds for a similar texture.
How Do I Ensure My Bread is Moist?
Keeping your bread moist starts with how you handle the wet ingredients. Here are a few tips:
- Don’t skip the Greek yogurt or sour cream. They add extra moisture and richness.
- Make sure to squeeze the grated zucchini before adding it. This helps prevent extra water from making the bread soggy.
- Avoid over-mixing the batter. This could lead to a dense texture instead of a light loaf.
- Check for doneness around the 50-minute mark. Every oven is different—remove it as soon as a toothpick comes out clean to prevent drying out.
Letting the bread cool on a wire rack helps maintain moisture, too!
Moist Apple Zucchini Bread Recipe
Ingredients You’ll Need:
For the Bread:
- 1 ½ cups all-purpose flour
- 1 cup whole wheat flour (optional, can use all all-purpose)
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- 2 large eggs
- ½ cup vegetable oil (or melted coconut oil)
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 tsp vanilla extract
- 1 ½ cups grated zucchini (about 1 medium zucchini, squeezed dry)
- 1 cup peeled and grated apple (about 1 medium apple)
- ½ cup chopped walnuts or pecans (optional)
- ¼ cup plain Greek yogurt or sour cream (for extra moisture, optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus 55-65 minutes for baking, and then you’ll need some time to cool the bread. So overall, plan for about 1 hour and 15 minutes from start to finish!
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Start by preheating your oven to 350°F (175°C). While the oven warms up, grease a 9×5 inch loaf pan or line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, whole wheat flour (if using), baking soda, baking powder, salt, cinnamon, and nutmeg until well combined.
3. Combine Wet Ingredients:
In a large bowl, beat the eggs until fluffy. Add the vegetable oil, granulated sugar, brown sugar, and vanilla extract. Mix everything together until it’s smooth and well combined. If you’re using Greek yogurt or sour cream, stir that in too!
4. Bring it All Together:
Next, gently fold the dry ingredient mixture into the wet mixture. Mix just until combined—be careful not to overmix!
5. Add Zucchini and Apple:
Now for the best part! Gently fold in the grated zucchini, grated apple, and nuts (if using). This will make your bread so moist and flavorful!
6. Bake the Bread:
Pour the batter into your prepared loaf pan, smoothing out the top. Bake in your preheated oven for 55-65 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean.
7. Cool and Enjoy:
When the bread is done, remove it from the oven and let it cool in the pan for 10-15 minutes. Then, transfer the bread to a wire rack to cool completely. Once cooled, slice and enjoy your delicious, moist apple zucchini bread!
This bread keeps well wrapped at room temperature for 2-3 days or refrigerated for up to a week. Plus, it freezes beautifully for longer storage—so you can enjoy it anytime! Happy baking!
FAQ for Moist Apple Zucchini Bread
Can I Use Frozen Zucchini or Apples in This Recipe?
Yes! If using frozen zucchini or apples, make sure to thaw them completely and drain any excess moisture before adding them to the batter. This helps maintain the right texture in your bread!
How Do I Make this Recipe Gluten-Free?
To make this apple zucchini bread gluten-free, simply replace the all-purpose flour with a gluten-free all-purpose flour blend. Ensure that your baking soda and baking powder are also gluten-free certified.
Can I Reduce the Sugar in This Recipe?
Absolutely! You can reduce the granulated sugar or brown sugar by up to half without compromising too much on flavor. The natural sweetness from the apples and zucchini will still shine through!
What’s the Best Way to Store Leftovers?
Wrap the cooled bread tightly in plastic wrap or store it in an airtight container at room temperature for 2-3 days. For longer storage, you can refrigerate it for up to a week or freeze individual slices for up to 3 months.
