Description
This Carrot Apple Zucchini Bread is a moist, flavorful loaf combining fresh grated zucchini, carrot, and apple for a naturally sweet and textured treat. Perfect for breakfast or a healthy snack, it features warm spices like cinnamon and nutmeg, and optional nuts for added crunch. Made with simple pantry ingredients, it’s easy to prepare and bakes into a tender, aromatic bread that’s great for the whole family.
Ingredients
Scale
Vegetables and Fruit
- 1 cup grated zucchini (about 1 small zucchini)
- 1 cup grated carrot (about 2 medium carrots)
- 1 cup peeled and grated apple (about 1 medium apple)
Dry Ingredients
- 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
- ½ cup granulated sugar
- ½ cup brown sugar, packed
Wet Ingredients
- 2 large eggs
- ½ cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
Optional
- ½ cup chopped walnuts or pecans
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan to prevent sticking and facilitate easy removal of the bread after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg. This helps evenly distribute the leavening agents and spices.
- Combine Wet Ingredients: In a large bowl, beat the eggs with granulated sugar and brown sugar until fully combined and slightly frothy for a good texture in the bread.
- Add Oil and Vanilla: Stir in the vegetable oil or melted coconut oil along with the vanilla extract into the wet mixture until well blended, providing moisture and flavor.
- Incorporate Vegetables and Fruit: Fold the grated zucchini, carrot, and peeled grated apple into the wet ingredients gently to evenly distribute without overmixing.
- Combine Wet and Dry Mixtures: Gradually fold the dry ingredients into the wet mixture, mixing just until combined to avoid tough bread.
- Add Nuts (Optional): If desired, gently fold in chopped walnuts or pecans for added texture and flavor.
- Transfer Batter to Pan: Pour the batter into the prepared loaf pan and smooth the top evenly with a spatula.
- Bake: Bake in the preheated oven for 55-65 minutes or until a toothpick inserted into the center comes out clean, indicating the bread is cooked through.
- Cool: Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing, ensuring it sets properly.
Notes
- Grate the vegetables and apple finely to ensure even moisture and texture throughout the bread.
- You can substitute vegetable oil with melted coconut oil for a subtle coconut flavor.
- If you prefer a nut-free version, simply omit the chopped nuts.
- Store the bread wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
- This bread freezes well; slice before freezing and thaw slices as needed.
