This moist carrot apple zucchini bread is a tasty treat that combines the goodness of fruits and veggies! It’s soft, sweet, and perfect for breakfast or a snack.
I love how easy it is to make this bread. Just mix, pour, and bake! Plus, it fills your home with a warm, cozy smell that makes you want to grab a slice right away!
Key Ingredients & Substitutions
All-purpose flour: This is the base for your bread. If you’re looking for a gluten-free option, consider using a 1:1 gluten-free flour blend. It works well and still gives you a nice texture!
Baking soda and baking powder: These leavening agents help your bread rise. If you run out of one, you can replace 1 teaspoon of baking powder with ¼ teaspoon of baking soda plus ½ teaspoon of vinegar or lemon juice.
Measure of oil: I prefer vegetable oil for its neutral flavor, but melted coconut oil or applesauce can be healthy substitutes that add moisture. Applesauce also reduces fat content.
Apples: Use any sweet apple, like Honeycrisp or Fuji, for a tasty flavor. If you’re short on apples, shredded pears can be an easy replacement.
Nuts: While walnuts and pecans add great crunch, you can skip them for a nut-free option. Pumpkin seeds are a nice alternative offering a different but delightful texture!
How Do You Properly Squeeze Moisture from Zucchini?
Squeezing out the moisture from grated zucchini is crucial, as excess water can make your bread soggy. Here’s a quick guide to help you:
- Grate the zucchini using a box grater or food processor.
- Put the grated zucchini into a clean kitchen towel or cheesecloth.
- Twist the towel to bring the ends together and squeeze to remove as much water as possible. This keeps your bread moist but not wet!
Doing this simple step can really enhance the texture of your bread and keep it fluffy. Enjoy baking!
bread from sticking. Set it aside while you prepare the batter.
2. Mix the Dry Ingredients
In a medium mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg. This will help ensure that all the dry ingredients are evenly mixed and ready to go!
3. Cream the Sugars and Eggs
In a larger bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat them together until well combined and smooth. Then, add your eggs one at a time, making sure to mix well after each addition. Add the vanilla extract and give it another good mix!
4. Combine Wet and Dry Ingredients
Now, slowly add the dry mix to the wet mixture, stirring gently just until everything is all mixed together. Be careful not to over-mix, as this can make your bread tough. You want it nice and tender!
5. Add the Good Stuff
Fold in the grated carrots, zucchini, and apple, along with the chopped nuts if you’re using them. This is what makes your bread moist and flavorful!
6. Fill the Loaf Pan
Pour the batter into your prepared loaf pan. Use a spatula to smooth the top so it bakes evenly.
7. Bake Away!
Pop the loaf pan into your preheated oven and bake for 55 to 65 minutes. You’ll know it’s done when golden brown and a toothpick inserted into the center comes out clean.
8. Cool and Enjoy!
Once baked, allow the bread to cool in the pan for about 10 minutes. Then gently turn it out onto a wire rack to cool completely. When it’s cool enough to handle, slice it up and enjoy! This bread is delicious on its own or with a bit of butter.
Enjoy your moist, flavorful carrot apple zucchini bread!
Moist Carrot Apple Zucchini Bread
Ingredients You’ll Need:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup granulated sugar
- ½ cup packed brown sugar
- ¾ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup grated carrots (about 2 medium carrots)
- 1 cup grated zucchini (about 1 medium zucchini, moisture squeezed out)
- 1 cup peeled and grated apple (about 1 medium apple)
- Optional: ½ cup chopped walnuts or pecans
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and then you’ll need to bake it for 55 to 65 minutes. After baking, it’s best to let it cool for about 10 minutes before transferring it to a wire rack. In total, you can expect around 1 hour and 30 minutes from start to finish, including cooling!
Step-by-Step Instructions:
1. Get Your Oven Ready!
Preheat your oven to 350°F (175°C). Take a 9×5 inch loaf pan and grease it with butter or oil, then sprinkle a little flour inside to prevent your
FAQ about Moist Carrot Apple Zucchini Bread
Can I Substitute Whole Wheat Flour for All-Purpose Flour?
Yes, you can substitute whole wheat flour, but it may make the bread denser. For best results, use half whole wheat and half all-purpose flour to maintain moisture and texture.
How Can I Store Leftover Bread?
Store leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, you can wrap it tightly in plastic wrap and freeze it for up to 3 months. Thaw at room temperature before enjoying!
What Other Add-Ins Can I Use?
You can get creative! Consider adding raisins, dried cranberries, or chocolate chips for extra sweetness. You can also experiment with spices like ginger or add some citrus zest for a refreshing twist.
Can I Make This Recipe Vegan?
Absolutely! To make it vegan, substitute the eggs with flaxseed meal (1 tablespoon flaxseed mixed with 3 tablespoons water per egg) and use a plant-based oil. Make sure to use vegan sugars as well!
