Description
This moist and flavorful Carrot Apple Zucchini Bread combines the natural sweetness of grated carrots, apples, and zucchini with warm spices like cinnamon and nutmeg to create a deliciously tender loaf. Perfect as a snack or breakfast treat, this bread is enhanced with optional chopped nuts for added texture and nutrition.
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 Ingredients
- 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 thoroughly to prevent sticking.
- Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg until evenly mixed.
- Mix wet ingredients – sugars and eggs: In a large bowl, beat the two large eggs together with the granulated sugar and brown sugar until the mixture is well combined and slightly thickened.
- Add oil and vanilla: To the wet sugar and egg mixture, add your choice of vegetable oil or melted coconut oil along with the vanilla extract. Mix thoroughly to combine.
- Incorporate grated produce: Gently fold the grated zucchini, carrot, and peeled grated apple into the wet ingredients to distribute evenly without overmixing.
- Combine wet and dry: Gradually add the dry flour mixture to the wet ingredients, folding gently just until the batter is combined. Avoid overmixing to keep the bread tender.
- Add nuts (optional): If using, fold in the chopped walnuts or pecans for added crunch and flavor.
- Prepare for baking: Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula.
- Bake the bread: Place the pan in the preheated oven and bake for 55 to 65 minutes. Test doneness by inserting a toothpick into the center – it should come out clean or with a few moist crumbs.
- Cool and serve: Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- For best results, use a medium-sized zucchini, carrots, and apple to get the textures right.
- Substitute whole wheat flour for half of the all-purpose flour to increase fiber content.
- Ensure all grated ingredients are well drained if they are very watery to avoid a soggy loaf.
- Store bread tightly wrapped at room temperature for up to 3 days or freeze for longer storage.
- Chopped nuts are optional but add a nice crunch and nutritional boost.
