This moist apple zucchini bread is the perfect treat to enjoy with your morning coffee. Filled with yummy apples and green zucchini, it’s both sweet and healthy!
Who doesn’t love a good bread that sneaks in veggies? 😉 I always make an extra loaf to share, but let’s be real—I usually end up keeping it all for myself!
It’s super easy to whip up, just mix everything in one bowl and bake. You’ll love how the smell fills your home while it bakes—totally irresistible!
Key Ingredients & Substitutions
All-Purpose Flour: Essential for the structure of the bread. If you need a gluten-free option, almond flour or a gluten-free flour blend can work too, but may alter the texture slightly.
Granulated Sugar & Brown Sugar: The mix of sugars adds depth to the sweetness. You can try using coconut sugar or honey as a substitute, but you may need to adjust the liquids in the recipe.
Vegetable Oil: This keeps the bread moist. If you’re looking for a healthier option, unsweetened applesauce works well in half the amount, or you can use melted butter for flavor.
Zucchini: Fresh zucchini adds moisture without overpowering flavors. If you’re out, shredded carrots can also be a great alternative!
Apples: Choose a tart variety like Granny Smith for a nice balance in sweetness. If apples aren’t on hand, you might substitute with pears or even mashed bananas for a different twist.
How Do You Get Moist Bread Without Overmixing?
To achieve a soft and moist bread, it’s important not to overmix the batter. When you combine the wet and dry ingredients, mix until just combined. This helps keep the bread tender and prevents it from becoming dense.
- Start by mixing dry ingredients in one bowl and wet ingredients in another.
- Gently incorporate the dry into the wet, folding it together with a spatula. Small lumps are okay!
- Add grated zucchini and apple, folding them in carefully to maintain fluffiness.
Following these steps will help ensure your apple zucchini bread remains delightfully moist and fluffy.
How to Make Moist Apple Zucchini Bread
Ingredients You’ll Need:
- 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)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini (about 1 medium zucchini)
- 1 cup peeled, grated or finely chopped apple (about 1 medium apple)
- 1/2 cup chopped walnuts or pecans (optional)
Time Needed:
This recipe takes about 15 minutes of prep time and 50-60 minutes to bake. Once it’s out of the oven, let it cool for about 10 minutes before slicing. So, you’ll be enjoying your delicious apple zucchini bread in about 1 hour and 15 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grab a 9×5 inch loaf pan and grease it with butter or cooking spray. You can also line it with parchment paper for easy removal later.
2. Combine Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and optional cloves. This mix will ensure even distribution of all the flavors in your bread.
3. Mix Wet Ingredients:
In another bowl, add the granulated sugar, brown sugar, and vegetable oil. Beat them together until well combined. Next, add the eggs one at a time, mixing well after each addition. Finally, stir in the vanilla extract until fully incorporated.
4. Combine Dry and Wet Mixtures:
Carefully add the dry ingredients to the wet mixture and gently fold them together until just combined. Be careful not to overmix – a few lumps are perfectly fine!
5. Add Zucchini and Apple:
Now it’s time to fold in the grated zucchini and grated or chopped apple. If you like, you can also mix in walnuts or pecans at this stage for a delightful crunch.
6. Pour and Bake:
Pour the batter into the prepared loaf pan, spreading it evenly. Place it in the preheated oven and bake for 50-60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
7. Cool and Slice:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Finally, slice it up and enjoy your moist apple zucchini bread with a warm cup of tea or coffee!
This delightful bread is not just a treat; it’s a sweet way to incorporate fruits and veggies into your day. Enjoy every bite!
FAQ for Moist Apple Zucchini Bread
Can I Substitute the Sugar with a Low-Calorie Sweetener?
Yes! You can use a low-calorie sweetener like erythritol or monk fruit sweetener instead of granulated and brown sugar. Make sure to check the conversion ratios, as some sweeteners are sweeter than sugar, and you may need to adjust the quantity accordingly.
Can I Use Yellow Zucchini Instead of Green Zucchini?
Absolutely! Yellow zucchini can be used interchangeably with green. The taste will be quite similar, and it will still provide the moisture you want for the bread.
How Should I Store Leftovers?
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and keep it in the refrigerator for up to a week or freeze it for up to 3 months. Just be sure to slice it before freezing for easier thawing!
Can I Add Other Fruits or Nuts to This Recipe?
Definitely! Feel free to get creative by adding other fruits like diced pears or dried cranberries. You can also include different nuts like almonds or pecans for added texture and flavor. Just ensure that you don’t exceed the total volume of mix-ins to maintain the bread’s consistency.
