Description
This Carrot Apple Zucchini Bread is moist, flavorful, and packed with fruits and vegetables. It combines the sweetness of apples and carrots with the earthiness of zucchini and warm spices for a comforting, bakery-style loaf.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil (or melted coconut oil)
- 1 tsp vanilla extract
- 1 cup grated carrot
- 1 cup grated zucchini (squeezed dry)
- 1 cup grated apple (peeled, cored, and squeezed dry)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, beat the eggs with the granulated and brown sugar until light and fluffy.
- Stir in the oil and vanilla extract into the egg mixture.
- Fold the wet ingredients into the dry ingredients just until combined. Do not overmix.
- Gently stir in the grated carrot, zucchini, and apple.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Be sure to squeeze out excess moisture from the zucchini and apple to prevent soggy bread.
- Add 1/2 cup chopped nuts or dried fruit for extra texture and flavor.
- Use a gluten-free flour blend to make this bread gluten-free.
- Make it vegan by using flax eggs and plant-based oil.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 16g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
