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

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)

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Preheat oven to 350°F (175°C) and grease or line a loaf pan with parchment paper.
In a large bowl, whisk together eggs, oil, brown sugar, and vanilla until smooth.
Stir in grated carrots, zucchini, and apple.
In a separate bowl, combine flour, baking soda, cinnamon, salt, and nutmeg.
Gradually add dry ingredients to wet mixture, stirring just until combined.
Fold in walnuts if using.
Pour batter into the prepared loaf pan and smooth the top.
Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Squeeze excess moisture from zucchini and apple before mixing to prevent sogginess.

Walnuts are optional; raisins or dried cranberries make great substitutes.

Use a mix of whole wheat and all-purpose flour for a lighter texture.

Top with oats before baking for a rustic look.

Can be baked into muffins (20–25 minutes baking time).