There’s something so inviting about the aroma of apples and cinnamon wafting through the kitchen. This Moist Apple Zucchini Bread is tender, flavorful, and full of comfort in every slice. The zucchini keeps the bread soft and moist, while the apple adds a natural sweetness and texture. Together, they create a loaf that feels rustic yet elegant—perfect for breakfast, brunch, or an afternoon treat.
Why You’ll Love This Recipe
- Moist & Tender: The combination of zucchini and apple ensures a soft, never-dry crumb.
- Simple & Reliable: Made with everyday pantry staples and easy steps.
- Warm Cinnamon Flavor: Just enough spice to make the bread cozy and aromatic.
- Versatile Treat: Great for breakfast, dessert, or an on-the-go snack.
- Make-Ahead Friendly: Stays moist for days and freezes beautifully.
Prep & Cooking Time
- Preparation Time: 15 minutes
- Cooking Time: 60 minutes
- Total Time: 75 minutes
Ingredients
- 2 cups grated zucchini
- 1 cup grated apple
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup vegetable oil
- 3/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
Step-by-Step
- Preheat the oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan. For easier removal, line it with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon until evenly combined.
- In a large bowl, whisk the vegetable oil, sugar, eggs, and vanilla extract until smooth and slightly thickened.
- Gently fold the grated zucchini and apple into the wet mixture, coating them evenly.
- Add the dry ingredients to the wet mixture. Stir just until blended, being careful not to overmix.
- Pour the batter into the prepared loaf pan, spreading it evenly.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10–15 minutes before transferring to a wire rack. Slice once fully cooled.
How to Serve
- Breakfast Boost: Enjoy warm with butter, cream cheese, or a drizzle of honey.
- Brunch Table: Pair with fruit, yogurt, or savory dishes for a balanced spread.
- Sweet Snack: A simple afternoon treat with tea or coffee.
- Dessert Treat: Add vanilla ice cream or whipped cream for an indulgent finish.
- Lunchbox-Ready: Wrap slices individually for an easy grab-and-go option.
Tips & Variations
- Nutty Twist: Stir in 1/2 cup chopped walnuts, pecans, or almonds for crunch. Toast them first for deeper flavor.
- Boost the Spice: Add nutmeg, ginger, or cloves for a bolder spiced loaf.
- Healthier Swap: Replace half the oil with applesauce or Greek yogurt for a lighter version.
- Whole Grain Option: Use half whole wheat flour to add fiber and a nutty flavor.
- Crunchy Topping: Sprinkle raw sugar, oats, or shredded coconut on top before baking.
- Fruit Variations: Replace apple with pear, or add dried cranberries, raisins, or chopped dates.
- Chocolate Option: Mix in 1/2 cup mini chocolate chips for a dessert-style bread.
- Glaze It: Drizzle with a simple powdered sugar glaze once cooled for a bakery finish.
- Muffin Version: Use muffin tins and bake 20–25 minutes for grab-and-go portions.
- Freezer-Friendly: Cool, slice, and freeze for up to 3 months. Thaw slices individually for a quick snack.
FAQ
Can I use a different type of apple?
Yes. Sweet apples like Gala or Fuji add natural sweetness, while Granny Smith adds a tart contrast.
Do I need to peel the zucchini and apple?
No. The skins soften during baking and add nutrients and texture.
Can I make this bread ahead of time?
Definitely. The flavors improve after resting overnight. Wrap tightly and store at room temperature or in the fridge.
How should I store leftovers?
Keep in an airtight container for 3–4 days at room temperature, up to a week in the fridge, or freeze slices for up to 3 months.
Is this bread very sweet?
It has a balanced sweetness, not overly sugary. Add a glaze or chocolate chips if you’d like a sweeter version.
Moist Apple Zucchini Bread is the perfect blend of fresh flavors and cozy baking. With its tender crumb, warm spice, and simple ingredients, it’s a recipe you’ll want to make on repeat—whether for breakfast, brunch, or a midnight snack.
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Moist Apple Zucchini Bread
Description
There’s something so inviting about the aroma of apples and cinnamon wafting through the kitchen. This Moist Apple Zucchini Bread is tender, flavorful, and full of comfort in every slice. The zucchini keeps the bread soft and moist, while the apple adds a natural sweetness and texture. Together, they create a loaf that feels rustic yet elegant—perfect for breakfast, brunch, or an afternoon treat.
Ingredients
2 cups grated zucchini
1 cup grated apple
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup vegetable oil
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
Instructions
-
Preheat the oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan. For easier removal, line it with parchment paper.
-
In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon until evenly combined.
-
In a large bowl, whisk the vegetable oil, sugar, eggs, and vanilla extract until smooth and slightly thickened.
-
Gently fold the grated zucchini and apple into the wet mixture, coating them evenly.
-
Add the dry ingredients to the wet mixture. Stir just until blended, being careful not to overmix.
-
Pour the batter into the prepared loaf pan, spreading it evenly.
-
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
-
Let the bread cool in the pan for 10–15 minutes before transferring to a wire rack. Slice once fully cooled.
