Description
This Carrot Apple Zucchini Bread is a deliciously moist and wholesome quick bread that’s perfect for breakfast or a snack. Packed with grated zucchini, carrot, and apple, it’s a flavorful and nutritious treat.
Ingredients
Scale
Vegetable Bread:
- 1 cup grated zucchini (squeezed dry)
- 1 cup grated carrot
- 1 cup grated apple (peeled and squeezed slightly)
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup applesauce
- 2/3 cup brown sugar
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper.
- Mix wet ingredients: In a large mixing bowl, whisk together the eggs, oil, applesauce, brown sugar, and vanilla extract until smooth. Stir in the grated zucchini, carrot, and apple.
- Combine dry ingredients: In a separate bowl, whisk the flours, baking soda, baking powder, salt, cinnamon, and nutmeg. Add the dry ingredients to the wet mixture and stir until just combined. Fold in the nuts if using.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 55–65 minutes or until a toothpick inserted into the center comes out clean.
- Cool and serve: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- This bread stays moist for days and tastes even better the next day.
- You can substitute honey or maple syrup for part of the sugar.
- For a dairy-free version, ensure the applesauce is unsweetened and plant-based.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 12g
- Sodium: 190mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
