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Carrot Apple Zucchini Bread

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This Carrot Apple Zucchini Bread is a healthy, flavorful, and moist treat that combines the sweetness of apples, the earthiness of carrots, and the subtle freshness of zucchini. It’s packed with nutritious ingredients while maintaining a deliciously tender texture.

Ingredients

1 cup shredded zucchini (about 1 medium zucchini)

1 cup shredded carrot (about 2 medium carrots)

1 cup peeled and grated apple (about 1 medium apple)

1 ½ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

½ teaspoon salt

2 large eggs

¾ cup granulated sugar

¼ cup brown sugar, packed

¼ cup vegetable oil or melted coconut oil

1 teaspoon vanilla extract

½ cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
  3. In a large bowl, beat the eggs, granulated sugar, brown sugar, oil, and vanilla extract until smooth and well-combined.
  4. Stir in the grated zucchini, carrot, and apple until evenly incorporated.
  5. Gradually add the dry ingredients to the wet mixture and stir until just combined.
  6. If using, fold in the chopped walnuts or pecans.
  7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  8. Bake for 55-65 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
  9. Remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

  • For a vegan version, substitute eggs with flax eggs and replace the oil with a plant-based alternative like coconut oil.
  • For a gluten-free version, swap the all-purpose flour for a gluten-free flour blend.
  • Add-ins like raisins, dried cranberries, or chocolate chips can add an extra burst of flavor.
  • You can also experiment with other spices like ginger or allspice for a more complex flavor profile.
  • To store, keep in an airtight container at room temperature for up to 3 days, or refrigerate it for up to 1 week.
  • For freezing, wrap the bread tightly in plastic wrap and foil and freeze for up to 3 months.
  • To reheat, microwave individual slices for 10-15 seconds, or warm the whole loaf in a 300°F (150°C) oven for 10-15 minutes.

Nutrition

Find it online: http://recipesbyjanet.com/carrot-apple-zucchini-bread/