Description
This Carrot Apple Zucchini Bread is a moist and flavorful quick bread combining the natural sweetness of grated carrots, apples, and zucchini with warm spices like cinnamon and nutmeg. Perfectly spiced and studded with optional walnuts for added texture, this bread is great for breakfast, snacks, or a wholesome dessert.
Ingredients
Scale
Vegetables and Fruits
- 1 cup grated carrots
- 1 cup grated zucchini
- 1 cup grated apple (peeled)
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Wet Ingredients
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
Optional
- 1/2 cup chopped walnuts
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to ensure the bread doesn’t stick after baking.
- Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg. Stir thoroughly to evenly distribute the leavening agents and spices.
- Mix Wet Ingredients: In a separate bowl, whisk together the vegetable oil, granulated sugar, eggs, and vanilla extract until smooth and well incorporated.
- Add Vegetables and Fruit: Stir the grated carrots, grated zucchini, and grated peeled apple into the wet ingredients, mixing until evenly combined.
- Combine Mixtures and Add Nuts: Gradually add the dry ingredient mixture into the wet mixture, stirring gently until just combined to avoid overmixing. If using, fold in the chopped walnuts carefully.
- Pour Batter into Pan: Transfer the batter into the prepared loaf pan, spreading it out evenly with a spatula.
- Bake: Place the loaf pan in the oven and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully baked.
- Cool Bread: Let the bread cool in the pan for about 10 minutes to firm up, then remove it from the pan and transfer to a wire rack to cool completely before slicing and serving.
Notes
- Peeling the apple is recommended to avoid a tougher skin texture in the bread.
- Use fresh, firm apples for best flavor and moisture balance.
- Grating the vegetables finely helps them integrate smoothly into the batter.
- The chopped walnuts are optional but add a nice crunch and flavor contrast.
- Store cooled bread in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- You can substitute vegetable oil with melted coconut oil or canola oil if preferred.
