This moist carrot apple zucchini bread is like a hug in loaf form! It’s filled with sweet apples, fresh zucchini, and grated carrots, making it a tasty treat for any time of day.
Honestly, the best part is how easy it is to whip up! I love to toast a slice and slather on some butter—if only my friends knew how fast I go through a loaf! 😂
This bread is perfect for breakfast or a snack, and the combo of fruits and veggies makes it feel a bit fancy. Plus, the warm smell baking away makes my kitchen feel cozy!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base of your bread and gives it structure. If you want a healthier option, try using whole wheat flour. Just keep in mind it might be denser.
Vegetable Oil: Most recipes call for vegetable oil, but I love using melted coconut oil! It adds a subtle flavor and keeps the bread moist. If you’re looking for a healthier fat, consider unsweetened applesauce as a substitute.
Sweeteners: The combination of granulated sugar and brown sugar adds depth of flavor. However, you can use honey, maple syrup, or coconut sugar if you prefer a natural sweetener—just reduce the liquid in the recipe a bit.
Fruits and Vegetables: Carrots, zucchini, and apples are key for moisture and flavor. Feel free to swap apples for pears or use sweet potatoes instead of some zucchini for a twist!
How Do I Get the Zucchini Just Right?
Getting the zucchini right is crucial for moisture but not sogginess! Here’s how:
- Grate the zucchini using a coarse grater.
- Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture. This step prevents your bread from being too wet.
- If you have leftover zucchini, it can be added to salads or stir-fries!
These small tips can make a big difference in the texture of your bread. Enjoy baking!
Moist Carrot Apple Zucchini Bread
Ingredients You’ll Need:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger (optional)
- 2 large eggs
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 cup vegetable oil (can substitute with melted coconut oil)
- 1 teaspoon vanilla extract
- 1 cup grated carrots (about 2 medium carrots)
- 1 cup grated zucchini (squeezed to remove excess moisture)
- 1 cup peeled and chopped apple (any sweet variety, like Fuji or Honeycrisp)
- 1/2 cup chopped walnuts or pecans (optional)
Time Needed:
This recipe takes about 15 minutes to prep and 55-65 minutes to bake, plus some additional time to cool. In total, you can expect to spend around 1 hour 30 minutes from start to enjoying your warm, delicious bread!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or you can make it easier by lining the bottom with parchment paper.
2. Combine the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ground ginger, if using. This will help evenly distribute the leavening agents and spices.
3. Mix the Wet Ingredients:
In a large bowl, beat the eggs until light and fluffy. Add in the granulated sugar, brown sugar, vegetable oil, and vanilla extract. Mix everything together until well combined.
4. Combine Dry and Wet Mixtures:
Gradually add the dry ingredients to the wet mixture, stirring gently just until combined. Be careful not to overmix, as this can make the bread tough.
5. Add Fruits and Nuts:
Now it’s time to fold in the star ingredients! Gently add the grated carrots, zucchini, chopped apple, and nuts (if you’re using them) into the batter. Mix carefully to keep everything evenly distributed without overmixing.
6. Pour and Smooth:
Pour the batter into your prepared loaf pan and smooth the top with a spatula to make it nice and even.
7. Bake:
Place the loaf in the preheated oven and bake for about 55-65 minutes, or until a toothpick inserted in the center comes out clean. If the top starts to brown too quickly, cover it with foil for the last 10-15 minutes of baking.
8. Cool:
Once baked, let the bread cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. This helps it firm up and makes slicing easier.
9. Enjoy!
Your moist carrot apple zucchini bread is ready to slice and enjoy! It’s delicious on its own, or you can toast it and add a bit of butter or cream cheese for an extra treat. This bread stays fresh for several days when wrapped tightly, or you can freeze it for later! Perfect for breakfast, snack time, or a wholesome dessert!
Frequently Asked Questions (FAQ)
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! Just keep in mind that the bread may be denser, so you might want to add a tablespoon of milk or water to the batter to help keep it moist.
How Do I Store Leftover Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. If you need to keep it longer, wrap it tightly in plastic wrap or foil and freeze it for up to 3 months. Just thaw at room temperature when you’re ready to enjoy it again!
Can I Omit the Eggs in This Recipe?
Yes! You can replace each egg with 1/4 cup of unsweetened applesauce or mashed banana for a vegan option. This will help maintain moisture and binding in the bread.
What If My Zucchini Is Very Moist?
If your zucchini is particularly watery, make sure to squeeze out as much moisture as possible using a clean kitchen towel. This will help prevent the bread from becoming soggy. You can also use a little less zucchini if needed!
