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Apple Carrot Zucchini Bread 1

Apple Carrot Zucchini Bread

This Apple Carrot Zucchini Bread ingeniously combines three powerhouse ingredients into one moist, flavorful treat that even picky eaters love. Unlike typical sweet breads that rely solely on sugar for flavor, this recipe harnesses the natural sweetness of apples and carrots, complemented perfectly by the mild zucchini, creating a harmonious blend that's both nutritious and satisfying.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Cooling Time 30 minutes
Total Time 2 hours
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 slices
Calories 215 kcal

Equipment

  • 9×5-inch loaf pan
  • Mixing Bowls
  • Box Grater
  • Kitchen Towel
  • Wire Cooling Rack

Ingredients
  

Dry Ingredients

  • 2 cups all-purpose flour substitute with whole wheat flour for added nutrition
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/2 tsp salt

Wet Ingredients

  • 2 large eggs room temperature
  • 1/2 cup granulated sugar can reduce to 1/3 cup if preferred
  • 1/4 cup brown sugar packed
  • 1/2 cup vegetable oil coconut oil works beautifully as an alternative
  • 1/4 cup unsweetened applesauce
  • 1 tsp vanilla extract

Fruit and Vegetables

  • 1 cup grated zucchini excess moisture squeezed out (about 1 medium zucchini)
  • 1 cup grated carrots approximately 2 medium carrots
  • 1 cup peeled and diced apple preferably Granny Smith or Honeycrisp

Optional Add-ins

  • 1/2 cup chopped walnuts or pecans optional
  • 1/4 cup dried cranberries or raisins optional

Instructions
 

  • Preheat your oven to 350°F (175°C) and position the rack in the middle of the oven. Lightly grease and flour a 9x5 inch loaf pan, or line it with parchment paper.
  • In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt until well combined.
  • In a large bowl, beat the eggs until frothy, then add both sugars and continue mixing until the mixture lightens in color (about 2 minutes).
  • Gradually add the oil in a slow stream while mixing, then stir in the applesauce and vanilla extract until the mixture is smooth and well emulsified.
  • After grating the zucchini, place it in a clean kitchen towel and squeeze firmly to remove excess moisture. Ensure carrots are finely grated and apples are diced into 1/4-inch cubes.
  • Add the dry ingredients to the wet mixture and stir just until combined. When flour is about 80% incorporated, gently fold in the zucchini, carrots, apples, and any optional add-ins.
  • Pour the batter into your prepared loaf pan and bake for 60-65 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs.
  • Allow the bread to cool in the pan for 15 minutes before transferring to a wire rack to cool completely for another 30 minutes before slicing.

Notes

- For a healthier version, replace all-purpose flour with white whole wheat flour, reduce sugar to 1/3 cup and add 1/4 teaspoon of stevia, or substitute half the oil with Greek yogurt.
- For gluten-free needs, use a 1:1 gluten-free flour blend plus 1/4 teaspoon xanthan gum.
- Store in an airtight container at room temperature for up to 4 days, in the refrigerator for up to 7 days, or freeze slices for up to 3 months.
- To make muffins instead, pour batter into lined muffin cups and bake for 20-25 minutes (yields 14-16 muffins).

Nutrition

Calories: 215kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 1.5gCholesterol: 31mgSodium: 195mgFiber: 2gSugar: 14gVitamin A: 35IUVitamin C: 8mgCalcium: 3mgIron: 6mg
Keyword Apple Carrot Zucchini Bread, Quick Bread, Healthy Baking, Vegetable Bread
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