This moist carrot apple zucchini bread is a true hug in a slice! With fresh veggies and sweet apple, it’s packed with flavor and perfect for breakfast or a snack.
You won’t believe how easy this is to whip up! Just mix, bake, and enjoy. I love to pair a slice with my morning coffee—it makes for a cozy start to the day!
Key Ingredients & Substitutions
Carrots: Use fresh, medium-sized carrots. If you’re short on time, pre-grated carrots from the store work too, but fresh is usually sweeter!
Zucchini: One medium zucchini should yield about a cup when grated. Don’t forget to squeeze out excess moisture; it prevents sogginess. You could swap zucchini with grated green squash if you prefer.
Apples: A sweet apple, like a Gala or Fuji, adds great flavor. If apples are scarce, pears or applesauce (use half the amount) can be a good substitute.
Oils: I like to use vegetable oil for its neutral flavor, but melted coconut oil adds a lovely hint of sweetness. You can also try unsweetened applesauce as a replacement for oil to cut calories.
Nuts: Walnuts or pecans add crunch, but feel free to leave them out or swap them with chocolate chips if you want a sweeter treat!
How Do I Ensure My Zucchini Bread Is Moist and Not Soggy?
The secret is in properly preparing your zucchini! Grating it finely helps distribute moisture throughout the bread, but too much liquid will make it soggy. Here’s how to handle it:
- After grating, place zucchini in a clean dish towel and squeeze out as much moisture as possible.
- Mix your dry ingredients thoroughly to avoid lumps. But be careful not to overmix your batter; just mix until you see dry flour!
Also, using room temperature ingredients can help your bread bake better. If your eggs and oil are room temp, they’ll mix in more smoothly!
Moist Carrot Apple Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 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)
- 1/2 cup vegetable oil (or melted coconut oil)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1/2 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This delicious bread takes about 20 minutes to prep and around 55 to 65 minutes to bake, plus a bit of cooling time. Overall, set aside about 1.5 to 2 hours to make and cool your Moist Carrot Apple Zucchini Bread!
Step-by-Step Instructions:
1. Preparing the Oven and Pan:
Start by preheating your oven to 350°F (175°C). This is important so your bread cooks evenly. Grease and flour a 9×5-inch loaf pan or line it with parchment paper to ensure easy removal after baking.
2. Mixing Wet Ingredients:
In a large mixing bowl, whisk together the vegetable oil, granulated sugar, brown sugar, and eggs until the mixture is smooth. Then add the vanilla extract and mix until well combined. This creates a lovely base for your bread!
3. Combining Dry Ingredients:
In a separate bowl, sift together the flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg (if using). Sifting helps to avoid lumps and keeps your bread light and fluffy.
4. Combining Wet and Dry Ingredients:
Gradually add the dry mixture to the wet ingredients, stirring gently. Be careful not to overmix! Just combine until you no longer see dry flour. It’s okay if there are a few lumps; they will bake out.
5. Adding Fruits and Vegetables:
Now, fold in the grated carrots, zucchini, and apple until they’re evenly distributed throughout the batter. If you’re including nuts, it’s time to fold those in too!
6. Baking the Bread:
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Place it in the oven and let it bake for 55 to 65 minutes. Your bread is ready when a toothpick inserted into the center comes out clean.
7. Cooling and Enjoying:
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then gently transfer it to a wire rack to cool completely. This step helps prevent sogginess.
8. Slice and Serve:
Once cool, slice your delicious Moist Carrot Apple Zucchini Bread and enjoy! It’s a perfect treat for breakfast, snack time, or dessert!
Enjoy your healthy and tasty creation!
FAQ for Moist Carrot Apple Zucchini Bread
Can I Use Frozen Zucchini or Carrots?
Yes, you can use frozen zucchini or carrots, but make sure they’re fully thawed and drained of excess moisture before grating. This helps prevent sogginess in your bread!
What Can I Substitute for Eggs in This Recipe?
If you need an egg substitute, you can use 1/4 cup unsweetened applesauce or 1/4 cup mashed banana for each egg. This aids in moisture and binding!
How Do I Store Leftover Bread?
To store leftovers, wrap the bread tightly in plastic wrap or aluminum foil and place it in an airtight container. It will stay fresh at room temperature for up to 3 days, or you can refrigerate it for up to a week.
Can I Freeze This Bread?
Absolutely! This bread freezes well. Wrap it tightly in plastic wrap and then in aluminum foil, or place it in a freezer-safe bag. It can be frozen for up to 3 months. Thaw in the refrigerator before slicing.
