Recipe

Moist Carrot Apple Zucchini Bread

Updated on 3 min read

This bread is packed with fruits and vegetables, making it incredibly moist, lightly spiced, and perfectly sweet. It’s a fantastic way to use up summer zucchini and makes for a great breakfast, snack, or healthy dessert.

Ingredients

Dry Ingredients:

  • 2 cups all-purpose flour (can substitute 1:1 with whole wheat flour)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground nutmeg (or ginger)

Wet Ingredients:

  • ½ cup granulated sugar
  • ½ cup packed brown sugar (or coconut sugar)
  • ⅔ cup neutral oil (avocado, vegetable, or melted coconut oil)
  • 2 large eggs, at room temperature
  • 1 tsp vanilla extract

Fruits & Vegetables:

  • 1 cup grated zucchini, squeezed dry (about 1 medium zucchini)
  • 1 cup grated carrot (about 1-2 medium carrots)
  • ¾ cup grated apple, squeezed dry (1 medium apple, any variety)

Optional Add-Ins:

  • ½ cup chopped walnuts or pecans
  • ½ cup raisins or dried cranberries

Instructions

Step 1: Prepare the Fruits and Vegetables

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper.
  2. Grate and Drain: Grate the zucchini and apple. Place them in a clean kitchen towel or several layers of paper towels and squeeze out as much excess liquid as possible. This is a crucial step to prevent a soggy loaf. Grate the carrot (no need to squeeze it).

Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This ensures the leavening agents and spices are evenly distributed.

Step 3: Combine Wet Ingredients
In a large bowl, whisk the granulated sugar, brown sugar, and oil together until well combined. Add the eggs one at a time, whisking well after each addition. Mix in the vanilla extract.

Step 4: Make the Batter

  1. Add the dry flour mixture to the wet ingredients. Use a spatula to fold gently until just combined. Do not overmix; a few streaks of flour are okay.
  2. Fold in the grated, drained zucchini, carrot, and apple until evenly distributed. If using, fold in the nuts or dried fruit.

Step 5: Bake

  1. Pour the batter into the prepared loaf pan and smooth the top with the spatula.
  2. Bake for 50-65 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean or with a few moist crumbs (but no wet batter).
  3. Tip: If the top is browning too quickly, tent it loosely with aluminum foil for the last 15-20 minutes of baking.

Step 6: Cool

  1. Let the bread cool in the pan for 20 minutes. This allows it to set and makes it easier to remove.
  2. After 20 minutes, run a knife around the edges and carefully transfer the loaf to a wire rack to cool completely before slicing.

Why This Recipe Works:

  • The Squeeze: Removing water from the zucchini and apple is the #1 secret to a perfect, non-soggy texture.
  • The Spices: Cinnamon and nutmeg complement the sweet carrots and apple perfectly.
  • The Oil: Using oil instead of butter keeps the crumb incredibly moist for days.
  • The Mix-Ins: Nuts add a wonderful crunch, while dried fruit adds little bursts of sweetness.

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