Carrot Apple Zucchini Bread

Why You’ll Love This Recipe

This bread is a great way to sneak in some veggies and fruit into your diet without compromising on taste. The combination of carrots, apples, and zucchini adds natural sweetness and moisture, resulting in a soft, flavorful loaf. Plus, it’s easy to make and can be enjoyed by both kids and adults alike. The warm spices like cinnamon and nutmeg provide a comforting aroma and taste, making this bread perfect for any time of the year.

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)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

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.

Servings and timing

• Servings: This recipe makes 1 loaf, which can be sliced into 10-12 pieces, depending on your preferred slice size.

• Prep Time: 20 minutes

• Cook Time: 55-65 minutes

• Total Time: 1 hour 15 minutes to 1 hour 25 minutes

Variations

• Vegan Version: Substitute eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water for each egg) and replace the oil with a plant-based alternative like coconut oil.

• Gluten-Free Version: Swap out the all-purpose flour for a gluten-free flour blend. Be sure to check the package for any additional binding agents that may be required.

• Add-ins: You can add raisins, dried cranberries, or even chocolate chips for an extra burst of flavor.

• Spices: Experiment with adding other spices like ginger or allspice for a more complex flavor profile.

Storage/Reheating

• Storage: Store the bread in an airtight container at room temperature for up to 3 days. If you want to keep it fresh for longer, wrap the loaf tightly in plastic wrap or foil and refrigerate it for up to 1 week.

• Freezing: This bread freezes well. Wrap it tightly in plastic wrap and then foil, and freeze for up to 3 months. Let it thaw overnight in the fridge before serving.

• Reheating: To reheat, simply warm individual slices in the microwave for 10-15 seconds, or place the whole loaf in a 300°F (150°C) oven for about 10-15 minutes.

FAQs

1. Can I use frozen zucchini for this recipe?

Yes, you can use frozen zucchini. Make sure to thaw and drain it well before using it in the recipe to prevent excess moisture in the bread.

2. Can I substitute the sugar with a healthier option?

You can use honey, maple syrup, or coconut sugar as substitutes, but keep in mind that it may slightly alter the texture and sweetness of the bread.

3. Is it necessary to peel the apple for this bread?

It’s not necessary to peel the apple, as the skin adds additional fiber. Just make sure to grate it well so the skin blends into the batter.

4. Can I add other fruits or vegetables to the bread?

Absolutely! You can add mashed bananas, sweet potatoes, or even finely chopped spinach for extra nutrients and flavor.

5. What kind of apples are best for this recipe?

For this bread, you’ll want to use a tart or sweet-tart apple variety, such as Granny Smith or Honeycrisp. These apples hold their shape well when grated and add great flavor to the bread.

6. Can I make this bread without nuts?

Yes, the nuts are optional. You can leave them out, or substitute with seeds such as pumpkin or sunflower seeds if you prefer.

7. Can I make this recipe into muffins instead of a loaf?

Yes, you can. For muffins, bake the batter in a lined muffin tin for 18-22 minutes or until a toothpick comes out clean.

8. Can I add coconut to this recipe?

Coconut would be a great addition! You can mix in shredded coconut or even add coconut flour for an interesting texture.

9. Why is my bread dense?

If your bread turns out too dense, it might be due to overmixing the batter. Be sure to mix the dry and wet ingredients just until combined to avoid overworking the batter.

10. How can I tell when the bread is done baking?

The bread is done when a toothpick or cake tester inserted into the center comes out clean or with just a few crumbs clinging to it. It should also feel firm to the touch.

Conclusion

Carrot Apple Zucchini Bread is a delightful, healthy treat that you’ll love making and sharing. It’s a perfect combination of fruits and vegetables that will satisfy your sweet tooth without any guilt. Whether you’re enjoying it as a snack, breakfast, or dessert, this recipe is sure to become a household favorite. The best part? It’s versatile enough to experiment with different variations, so you can make it just the way you like!