This moist carrot, apple, and zucchini bread is a tasty treat you won’t want to miss! It’s packed with healthy ingredients and bursting with sweet flavor. Yum!
Whenever I bake this, my house smells amazing! I love to enjoy it warm with a little butter on top. It’s a fantastic way to sneak in some veggies, too!
Key Ingredients & Substitutions
Carrots: Grated carrots add natural sweetness and moisture. I recommend using fresh, tender carrots. If you’re in a pinch, pre-grated carrots work too, but for the best flavor, fresh is key!
Zucchini: Zucchini helps keep the bread moist. Be sure to squeeze out the excess moisture; otherwise, the bread could become soggy. If zucchini isn’t available, you can use yellow squash.
Apple: Grated apple brings a lovely sweetness. I usually go for a sweeter variety like Fuji or Gala. You can swap it out with unsweetened applesauce for a lower sugar option.
Flour: All-purpose flour works great, but you can use whole wheat flour for a healthier twist. If gluten-free is your thing, a gluten-free flour blend should work well, too!
Oil: I prefer using coconut oil for a subtle flavor, but you can use vegetable oil or even applesauce for less fat. It changes the texture slightly but keeps it moist.
How Do You Ensure Your Bread Doesn’t End Up Dense?
A common struggle is achieving the right texture for quick breads like this one. The key is not to overmix your batter. Here’s how to do it right:
- Mix the dry ingredients well before adding them to the wet mix. This combines the leavening agents evenly.
- When adding dry to wet, stir just until combined. It’s okay if there are a few lumps; overmixing can cause the bread to become tough.
- For the grated veggies and fruit, fold them in gently. They help keep the bread airy and moist!
How to Make Moist Carrot Apple Zucchini Bread
Ingredients You’ll Need:
Fruits and Vegetables:
- 1 cup grated carrots (about 2 medium carrots)
- 1 cup grated zucchini (about 1 medium zucchini), excess moisture squeezed out
- 1 cup grated apple (about 1 medium apple, peeled or unpeeled)
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger (optional)
Wet Ingredients:
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1/2 cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
Optional Add-ins:
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This delicious bread will take about 15 minutes to prepare and about 55-65 minutes to bake. For best results, let it cool for about 10 minutes in the pan before transferring to a wire rack. In total, you’ll spend just over an hour and a half from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper to make it easier to remove the bread later. This helps ensure your bread won’t stick!
2. Mix Your Dry Ingredients:
In a medium bowl, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and optional ginger. Whisk everything together until well mixed. This will help distribute the leavening agents evenly in the bread.
3. Combine Your Wet Ingredients:
In a large bowl, beat the eggs lightly with a whisk. Add the granulated sugar and brown sugar, and mix well until everything is combined and smooth.
4. Add Oil and Vanilla:
Now stir in the oil and vanilla extract, mixing until you have a smooth mixture. The oil keeps the bread moist!
5. Fold in Your Fruits and Veggies:
Gently fold in the grated carrots, zucchini, and apple, making sure they are evenly distributed throughout the mixture.
6. Combine Dry and Wet Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients. Stir gently until just combined—don’t overmix! A few lumps are okay.
7. Incorporate Optional Nuts:
If you want to add nuts, fold them into the batter now. They add a lovely crunch to the bread!
8. Fill the Loaf Pan:
Pour the batter into your prepared loaf pan, spreading it out evenly. It should look amazing already!
9. Bake Your Bread:
Place the loaf pan in the preheated oven and bake for about 55 to 65 minutes. Check for doneness by inserting a toothpick into the center—if it comes out clean, it’s ready!
10. Cool the Bread:
Once it’s done baking, remove the bread from the oven and allow it to cool in the pan for around 10 minutes. Then, transfer it to a wire rack to cool completely.
11. Slice and Serve:
When the bread is cool, slice it into pieces. It’s delicious on its own or spread with a little butter or cream cheese!
Enjoy this moist and flavorful carrot, apple, and zucchini bread as a wholesome snack or breakfast treat!
FAQ for Moist Carrot Apple Zucchini Bread
Can I Use Different Types of Flour?
Yes! While all-purpose flour is recommended for this recipe, you can substitute with whole wheat flour for added nutrition. If you need a gluten-free option, a gluten-free flour blend should work well too!
Can I Make This Recipe Vegan?
Absolutely! To make it vegan, replace the two eggs with 1/2 cup of unsweetened applesauce or flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit for 5 minutes). You can also use a plant-based oil in place of coconut oil.
How Should I Store Leftovers?
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it in plastic wrap and place it in the fridge for up to a week, or freeze it for up to 3 months. Just make sure to slice it first for easier thawing!
Can I Add Other Ingredients?
Definitely! Feel free to customize this bread by adding ingredients like raisins, cranberries, or chocolate chips for extra flavor. Just keep in mind that it may alter the moisture level slightly, so adjust as needed.
