Name: Carrot Apple Zucchini Bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 1/2 cups grated carrots; 1 cup grated zucchini; 1 apple, grated; 2 eggs; 1/2 cup vegetable oil; 1/2 cup brown sugar; 1 teaspoon vanilla extract; 1 1/2 cups whole wheat flour; 1 teaspoon baking soda; 1/2 teaspoon cinnamon; 1/4 teaspoon salt; 1/4 teaspoon nutmeg; 1/2 cup chopped walnuts (optional)

A moist, tender, and lightly sweet bread that blends carrots, apples, and zucchini into one wholesome loaf. I love how it works perfectly as a breakfast treat, a snack, or even a healthier dessert.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 1/2 cups grated carrots

1 cup grated zucchini

1 apple, grated

2 eggs

1/2 cup vegetable oil

1/2 cup brown sugar

1 teaspoon vanilla extract

1 1/2 cups whole wheat flour

1 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon salt

1/4 teaspoon nutmeg

1/2 cup chopped walnuts (optional)

Directions

I preheat the oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.

In a large bowl, I whisk together the eggs, oil, brown sugar, and vanilla until smooth.

I stir in the grated carrots, zucchini, and apple.

In another bowl, I mix the flour, baking soda, cinnamon, salt, and nutmeg.

I gradually add the dry ingredients to the wet mixture, stirring just until combined.

I fold in the walnuts if I’m using them.

I pour the batter into the prepared loaf pan and smooth the top.

I bake for 55–60 minutes, or until a toothpick comes out clean.

I let the bread cool in the pan for 10 minutes, then move it to a wire rack to cool completely.

Servings and timing

This recipe makes 10 servings. It takes about 15 minutes to prepare, 60 minutes to bake, and a total of 1 hour 15 minutes from start to finish. Each slice is around 200 calories.

Variations

I like to switch things up by using different mix-ins. Sometimes I add raisins or dried cranberries instead of walnuts. If I want a richer flavor, I use half whole wheat flour and half all-purpose flour. For extra warmth, I add a pinch of ground ginger or cloves. I’ve also tried topping the loaf with oats before baking for a rustic look.

Storage/Reheating

I store the bread in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate it for about a week or freeze slices individually for up to 3 months. When I want a warm slice, I just pop it in the toaster or microwave for a few seconds.

FAQs

Can I make this bread without nuts?

Yes, I often leave out the walnuts, and the bread still turns out moist and flavorful.

Can I make it vegan?

I can replace the eggs with flax eggs and use coconut oil or another plant-based oil to make it vegan-friendly.

How do I prevent the bread from getting soggy?

I make sure to squeeze out excess moisture from the zucchini and apple before mixing them in.

Can I use all-purpose flour instead of whole wheat?

Yes, I’ve made it with all-purpose flour, and it gives a lighter texture, while whole wheat makes it heartier.

Can I make muffins with this batter?

Yes, I just divide the batter into a muffin tin and bake for about 20–25 minutes instead of an hour.

Conclusion

This carrot apple zucchini bread is one of my favorite bakes when I want something wholesome and satisfying. I love how it combines fruits and vegetables into a moist loaf that’s perfect any time of day. Whether I keep it classic, add nuts, or bake it into muffins, it’s always a hit in my kitchen.

Recipe:

Carrot Apple Zucchini Bread

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Author: Sophia
Total Time: 1 hour 15 minutes
Yield: 10 servings
Diet: Vegetarian

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Description

A moist, tender, and lightly sweet bread made with carrots, apples, and zucchini. Perfect for breakfast, a snack, or a wholesome dessert.