- 1 cup grated zucchini (about 1 medium zucchini, unpeeled)
- 1 cup grated carrots (about 2 medium carrots)
- 1 medium apple, grated or finely chopped (leave the skin on for extra fiber)
- 1/2 cup unsweetened applesauce (or mashed banana for added moisture)
- 1/2 cup vegetable oil (or melted coconut oil)
- 1/2 cup honey or maple syrup (adjust to taste)
- 2 large eggs
- 1 teaspoon vanilla extract
For the Dry Ingredients:
- 1 1/2 cups all-purpose flour (or whole wheat flour for a healthier option)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg (optional, for added warmth)
- Optional: 1/2 cup chopped walnuts, pecans, or raisins
Step-by-Step Instructions
1. Preheat the Oven
- Preheat your oven to 350°F (175°C).
- Grease a 9x5-inch loaf pan or line it with parchment paper for easy release.
2. Prepare the Wet Ingredients
- In a large mixing bowl, combine the grated zucchini, carrots, and apple.
- Stir in the applesauce, vegetable oil, honey (or maple syrup), eggs, and vanilla extract. Mix until well combined.
3. Mix the Dry Ingredients
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
- Optional: Fold in chopped nuts, seeds, or raisins for added texture and flavor.
4. Bake the Bread
- Pour the batter into the prepared loaf pan, spreading it evenly.
- Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Optional: Tent the bread with foil halfway through baking if the top is browning too quickly.
5. Cool and Serve
- Remove the bread from the oven and let it cool in the pan for 10 minutes.
- Transfer the loaf to a wire rack to cool completely before slicing.
- Slice and enjoy every bite of this moist, flavorful bread!
- Pair with a cup of coffee, tea, or a glass of milk for the ultimate treat.
Tips for Success
- Use Fresh Produce: Freshly grated zucchini, carrots, and apples provide the best texture and flavor.
- Don’t Overmix: Stir the batter gently to avoid a dense loaf—lumps are okay!
- Add Extra Texture: Stir in shredded coconut, chia seeds, or oats for added nutrition.
- Switch Sweeteners: Use brown sugar or coconut sugar for a deeper flavor.
- Store Leftovers: Store in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week. Freeze slices for longer storage.
Why This Recipe Works
This Carrot Apple Zucchini Bread combines the natural sweetness of apples and carrots with the moisture-boosting power of zucchini, creating a loaf that’s both satisfying and indulgent. The result is a bread that’s rich in flavor, tender in texture, and packed with nutrients. Whether served as a breakfast treat, snack, or dessert, this recipe delivers big on taste and simplicity without requiring advanced baking skills.
Conclusion: A Loaf Everyone Will Love
Whether you’re craving something sweet yet wholesome, looking for a way to use up garden veggies, or simply want to enjoy a moist and flavorful quick bread, this Carrot Apple Zucchini Bread is sure to delight. Its bold flavors, satisfying textures, and customizable options make it a standout recipe that’s as practical as it is delicious. Plus, its adaptability means you can tailor it to suit any occasion.
We’d love to see your creations! Tag us in your photos or share your favorite variations—your take on this bread might just inspire others to try it too! 🍎✨
