Apple Zucchini Bread That's Actually Moist (Not Soggy)
This one-bowl apple zucchini bread uses a simple salting trick to keep it from turning soggy. Tender, spiced, and packed with summer zucchini and fall apples, it's the loaf that will change how you think about zucchini bread forever.
Equipment
- 9x5-inch loaf pan (metal preferred)
- Box grater or food processor with shredding disc
- Large mixing bowl and whisk
- Clean kitchen towel or cheesecloth
- Parchment Paper
Ingredients
- 1 ½ cups shredded zucchini (from about 1 medium zucchini)
- 1 cup shredded apple (from about 1 large apple, like Honeycrisp or Fuji)
- 1 ½ cups all-purpose flour (or 1 cup all-purpose + ½ cup whole wheat pastry flour)
- ¾ cup granulated sugar
- ½ cup vegetable oil or melted coconut oil
- 2 large eggs (room temperature preferred)
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ½ tsp nutmeg (freshly grated if possible)
- ¼ tsp cloves
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt (plus extra for salting zucchini)
- ½ cup walnuts or pecans, toasted (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving overhang on the long sides.
- Prep the zucchini: Shred the zucchini. Place in a colander and sprinkle with ½ teaspoon salt. Let sit for 10 minutes.
- Squeeze it dry: Transfer zucchini to a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. You should get at least ¼ cup of liquid out.
- Shred the apple: Shred the apple (skin on or off). Gently squeeze in a paper towel to remove excess juice — not as aggressively as the zucchini.
- Mix wet ingredients: In a large bowl, whisk together sugar, oil, eggs, and vanilla until smooth and slightly thickened, about 1 minute.
- Add zucchini and apple: Stir in the shredded zucchini and apple until well combined.
- Mix dry ingredients: In a separate bowl, whisk together flour, cinnamon, nutmeg, cloves, baking soda, baking powder, and salt.
- Combine: Add dry ingredients to wet ingredients and stir with a spatula until just combined. Do not overmix — a few streaks of flour are fine.
- Fold in nuts (if using): Gently fold in the walnuts or pecans.
- Bake: Pour batter into prepared pan and smooth the top. Bake for 55–65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. The top should be deep golden brown and cracked.
- Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing — at least 1 hour. Slicing warm will cause crumbling.
Notes
Storage: Keep in an airtight container at room temperature for 3 days, or refrigerate for 5 days. Flavor improves by day two. Freeze tightly wrapped for up to 3 months.
Don't skip the salting step: It pulls out excess moisture and changes the texture from soggy to tender. Do not skip it.
For a crispier crust: Use a metal loaf pan instead of glass or ceramic.
Toast it: For the best texture, toast slices for 2–3 minutes — the edges crisp up and the spices bloom.