This moist apple zucchini bread is a delightful treat, packed with fresh apples and green zucchini. It’s sweet, soft, and perfect for breakfast or a snack!
I love how it smells while baking, filling my kitchen with warmth! You can enjoy it plain or with a little butter on top—such a cozy bite! 🥰
Key Ingredients & Substitutions
All-purpose Flour: Standard flour works well here. If you’re looking for a gluten-free option, try a 1:1 gluten-free flour blend.
Eggs: Eggs give moisture and add structure. For a vegan version, you can substitute ¼ cup of unsweetened applesauce for each egg.
Zucchini: Fresh zucchini adds moisture without overpowering the flavor. If you’re out of fresh zucchini, you could use shredded carrots for a different twist.
Apple: A tart apple like Granny Smith works best, but feel free to use any variety you have on hand. I find that using freshly grated apple makes a big difference in taste.
Nuts and Dried Fruit: I love adding walnuts for extra crunch, but you can skip them if you have allergies. Almonds or even chocolate chips can be delicious substitutes.
What’s the Best Way to Grate Zucchini and Apples?
Grating zucchini and apples is simple, but here are some tips to do it effectively:
- Use a box grater or food processor with a grating attachment. Both work great!
- For zucchini, wash and trim the ends, then grate without peeling—don’t worry about excess moisture!
- Peel the apple before grating unless you want more texture. Grate just before adding to the batter to prevent browning.
- To keep your bread moist, gently squeeze out some of the excess water from the grated zucchini using a clean cloth.
Moist Apple Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 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
- ¾ cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- 1 ½ cups grated zucchini (about 1 medium zucchini)
- 1 cup peeled and grated apple (about 1 medium apple)
- ½ cup chopped walnuts or pecans (optional)
- ½ cup raisins or dried cranberries (optional)
How Much Time Will You Need?
This delicious bread takes about 15 minutes for prep and 55-65 minutes to bake, plus some time for cooling. Total time is around 1 hour and 30 minutes. Perfect for baking while you enjoy a cup of tea or coffee!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
First, set your oven to 350°F (175°C). Grease and flour 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, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg. This step helps ensure even distribution of the leavening agents and spices!
3. Mix the Wet Ingredients:
In a large bowl, beat the eggs using a whisk. Add both the granulated sugar and brown sugar, mixing well until it’s all combined and looks nice and creamy.
4. Combine the Oils and Flavors:
Pour in the vegetable oil and vanilla extract into the egg mixture. Stir until it’s blended together beautifully.
5. Fold in the Fresh Ingredients:
Now it’s time to fold in the grated zucchini and the grated apple. Make sure they’re evenly mixed—I love the freshness these ingredients bring!
6. Combine Wet and Dry Ingredients:
Gradually add the dry mix to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are okay!
7. Add Extra Goodies (Optional):
If you want some crunch or sweetness, fold in the optional chopped walnuts or pecans, and raisins or dried cranberries now!
8. Get it Ready for the Oven:
Pour the batter into the prepared loaf pan and smooth the top with a spatula so it cooks evenly.
9. Bake:
Place the loaf pan in the oven and bake for 55-65 minutes. It’s ready when a toothpick inserted into the center comes out clean.
10. Cool and Serve:
After baking, let the bread cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely. Once it’s cooled, slice it up and enjoy plain or with a dab of butter!
11. Enjoy Your Creation!
This moist apple zucchini bread is perfect for breakfast, a snack, or even dessert. Enjoy every bite!
Frequently Asked Questions (FAQ)
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for up to half of the all-purpose flour to add more fiber. However, it may change the texture slightly, making your bread denser. You might need to add a little extra liquid if you go for a full substitution.
How Do I Store Leftover Bread?
Store any leftover apple zucchini bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, freeze slices in a freezer bag for up to 3 months. Just thaw at room temperature before enjoying!
Can I Make This Recipe Vegan?
Absolutely! Substitute the eggs with ¼ cup of unsweetened applesauce for each egg. You can also use a neutral oil, like coconut or vegetable oil, and ensure the sugars are vegan-friendly.
What Other Variations Can I Try?
Feel free to get creative! You can add in chocolate chips, swap out the nuts for seeds, or even add spices like ginger or allspice for extra flavor. The possibilities are endless!
