This moist carrot, apple, and zucchini bread is a tasty treat that’s perfect for breakfast or a snack. It’s packed with sweet flavors and good-for-you ingredients!
Honestly, I can’t resist a slice (or two) fresh out of the oven. The mix of veggies and fruit makes it feel a bit fancy, even if it’s just plain old yummy bread!
What I love most is how easy it is to make. Just mix everything together, pour it in a pan, and let the magic happen. Enjoy it warm with a little butter for a special touch!
Key Ingredients & Substitutions
Flours: I use a mix of all-purpose and whole wheat flour for added nutrition and texture. If you want to keep it gluten-free, almond flour or a gluten-free blend can work well here.
Sugars: The blend of granulated and brown sugar gives a nice depth of sweetness. You can substitute with coconut sugar or even honey, but make sure to adjust the liquid in your recipe if you do!
Oil: Vegetable oil keeps the bread moist. For a healthier option, you could use applesauce, which also adds flavor. If you prefer, melted butter works too but it won’t be as moist.
Zucchini: Always squeeze the excess moisture out to prevent a soggy bread. If zucchini is not available, grated yellow squash is a fantastic alternative!
How Do I Get the Right Texture in My Zucchini Bread?
The secret to a moist yet not soggy bread is how you handle your zucchini. Make sure to grate it finely and squeeze out as much water as you can before adding it to the mixture.
- Use a clean kitchen towel or cheesecloth to press out liquid.
- Don’t overmix the batter. Just combine until you don’t see dry flour.
- Let it cool completely before slicing, as this helps firm up the texture.
How to Make Moist Carrot Apple Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Wet Ingredients:
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
Fruits and Veggies:
- 1 cup shredded carrots (about 2 medium carrots)
- 1 cup shredded zucchini (about 1 medium zucchini, excess moisture squeezed out)
- 1 medium apple, peeled and grated or finely chopped
Extras (Optional):
- 1/2 cup chopped walnuts or pecans
- 1/2 cup raisins or dried cranberries
Time Needed:
You will need about 15 minutes for preparation and 55-65 minutes for baking. Don’t forget to let the bread cool for about 10 minutes in the pan before transferring it to a wire rack. So, overall, expect about 1.5 hours to enjoy this delightful bread!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures the bread bakes evenly. Grease and flour a 9×5-inch loaf pan or simply line it with parchment paper for easy removal.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This helps distribute all the leavening agents and spices evenly throughout the bread.
3. Combine the Wet Ingredients:
In another bowl, beat the eggs until they are slightly frothy. Add the granulated sugar and brown sugar, mixing well until everything is combined. Then, stir in the vegetable oil and vanilla extract until the mixture is smooth and creamy.
4. Add the Fruits and Veggies:
Now, gently fold in the shredded carrots, shredded zucchini, and grated apple into the wet mixture. This adds flavor and moisture to the bread.
5. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the wet mixture. Stir gently just until everything is combined—be careful not to overmix, as this will make the bread dense.
6. Add the Extras (if you like):
If you’re using nuts, raisins, or dried fruit, fold them in gently at this point. They add delightful texture and flavor!
7. Pour and Bake:
Pour the batter into your prepared loaf pan. Spread it evenly and pop it in the oven. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. It’s okay if a few crumbs stick, but you want it mostly clean.
8. Cool and Serve:
Once baked, let the bread cool in the pan for about 10 minutes before transferring it to a wire rack. Allow it to cool completely before slicing. Enjoy your moist carrot apple zucchini bread plain or spread with butter or cream cheese. It’s delicious!
Can I Use Different Types of Flour?
Absolutely! While this recipe uses a mix of all-purpose and whole wheat flour, you can substitute with gluten-free flour blends if needed. Just make sure the blend contains a binding agent like xanthan gum for the best texture.
How Can I Store Leftover Zucchini Bread?
Store leftover bread in an airtight container at room temperature for up to 3 days, or in the fridge for about a week. If you want to keep it longer, wrap it tightly in plastic wrap and freeze for up to 3 months. Just thaw before serving!
Can I Make This Recipe Vegan?
Yes! To make it vegan, replace the eggs with flax eggs (mix 1 tablespoon ground flaxseed with 3 tablespoons water and let it sit until thickened) and use a plant-based oil. Be sure to use a vegan sugar as well!
What Can I Substitute for Sugar?
If you’re looking for a sugar alternative, you can use coconut sugar or a sugar substitute like stevia or monk fruit sweetener. Just keep in mind that some substitutes may alter the texture and moisture of the bread, so adjust accordingly.
