This moist bread is a yummy mix of carrots, apples, and zucchini. It’s sweet, spiced just right, and perfect for breakfast or a tasty snack with your coffee.
Each bite is full of flavors that make your taste buds dance! I love slathering mine with a bit of butter—it’s like a warm hug on a plate! 🥰
Key Ingredients & Substitutions
Carrots: Fresh grated carrots bring moisture and sweetness. If you’re in a pinch, you can use pre-grated carrots from the store, but fresh ones give a better taste and texture.
Zucchini: Make sure to squeeze out as much moisture as possible. You can swap zucchini for yellow squash if you’re looking for a variation, as it holds up similarly.
Apples: I love using Granny Smith for a bit of tartness. Any apple will work, but you might like Fuji or Honeycrisp for extra sweetness. Just peel if preferred—though leaving the skin on can add extra nutrients!
Flour: All-purpose flour is classic here. For a healthier twist, consider using whole wheat flour or a gluten-free flour mix. Adjust the liquid slightly if using whole grain.
Oils: Vegetable oil keeps it moist. You can use melted coconut oil for a subtle flavor. Applesauce can also replace some or all of the oil for a lighter bread.
What’s the Best Way to Grate Vegetables for This Bread?
Grating veggies for this recipe is simple but crucial for the right texture. Using a box grater or a food processor speeds things up. Here’s a quick guide:
- Carrots: Peel them first, then grate. Keep them uniform for even mixing.
- Zucchini: Wash and grate without peeling. Squeeze in a clean towel to remove excess moisture before adding.
- Apples: Peel if you want a smoother texture, then coarsely grate to add crunch in every bite.
Remember, don’t skip the squeezing part with zucchini! It helps prevent a soggy bread. Enjoy baking!
Moist Carrot Apple Zucchini Bread Recipe
Ingredients You’ll Need:
For the Bread:
- 1 cup grated carrots (about 2 medium carrots)
- 1 cup grated zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
- 1 cup grated apple (about 1 medium apple, peeled if preferred)
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 3/4 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: 1/2 cup chopped walnuts or pecans
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time and 55–65 minutes of baking time. After baking, allow the bread to cool for at least 15 minutes before serving. In total, expect about 1 hour and 40 minutes from start to finish. A little patience goes a long way when waiting for that delicious aroma to fill your kitchen!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first—set your oven to 350°F (175°C). While it heats up, prep your loaf pan by greasing and flouring a 9×5-inch pan or by lining it with parchment paper.
2. Combine Dry Ingredients:
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This step helps distribute the leavening agents evenly throughout the flour, resulting in a lovely rise!
3. Mix the Wet Ingredients:
In another bowl, beat the eggs together with the granulated sugar and brown sugar until the mix is well combined and a bit fluffy. Then, pour in the vegetable oil and vanilla extract, mixing it all together until smooth.
4. Add the Grated Ingredients:
Stir in the grated carrots, zucchini, and apple. Make sure everything is combined well for a delicious flavor in every bite!
5. Combine Wet and Dry Mixtures:
Gradually add your dry ingredients to the wet mix, gently folding everything together until just combined. Be careful not to overmix; a few lumps are perfectly fine.
6. Optional Nuts:
If you’re using nuts, fold in the chopped walnuts or pecans now for that extra crunch!
7. Pour and Bake:
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Place it in the oven and bake for 55 to 65 minutes, or until a toothpick stuck in the center comes out clean.
8. Cooling Time:
Once baked, remove the bread from the oven and let it cool in the pan for about 15 minutes. After that, gently transfer it to a wire rack to cool completely. Your kitchen will smell heavenly!
9. Slice and Enjoy:
Finally, slice your moist carrot apple zucchini bread and enjoy! It’s great on its own or spread with a bit of butter.
This bread keeps well in an airtight container at room temperature for 3 days or refrigerated for up to a week. It also freezes beautifully for those days when you want a cozy treat on hand!
Frequently Asked Questions (FAQ)
Can I Substitute the All-Purpose Flour?
Absolutely! You can use whole wheat flour for a healthier option or a gluten-free flour blend. If using whole wheat, you might need to add a little more moisture, so consider increasing the oil or adding applesauce.
How Do I Prevent My Zucchini Bread from Being Soggy?
Squeezing the grated zucchini to remove excess moisture is key! Use a clean kitchen towel or paper towel to press out the liquid before adding it to the batter. This helps achieve the perfect texture.
Can I Add Other Ingredients?
Yes! You can customize this bread by adding ingredients like raisins, dried cranberries, or different nuts. Just be mindful of the added moisture if using wetter additions.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, slice and wrap the bread tightly in plastic wrap before freezing. It will stay fresh for up to 3 months!
