This moist carrot apple zucchini bread is a flavorful treat that’s perfect for any time of day. Packed with sweet carrots, juicy apples, and green zucchini, it’s a tasty way to enjoy veggies!
I love snacking on this bread with a cup of tea. It’s secretly healthy, so you can enjoy that slice (or two) without any guilt. It’s a great way to use up extra zucchini, too! 🍞🥕
Key Ingredients & Substitutions
All-Purpose Flour: This is your base for the bread. If you’re looking for a gluten-free option, try using a 1:1 gluten-free baking flour. It will give you similar results!
Vegetable Oil: I use vegetable oil for moisture, but you can substitute it with applesauce for a healthier twist. If you prefer a richer taste, melted coconut oil works well too.
Eggs: Eggs help bind the ingredients and add moisture. If you’re vegan or allergic, chia seeds (1 tbsp chia seeds + 2.5 tbsp water = 1 egg) work great as a substitute!
Carrots, Zucchini, and Apples: Freshly grated veggies and fruits bring so much moisture and flavor. If you’re low on zucchini, you can swap it for extra carrots or even use mashed banana for a different taste.
Spices: Cinnamon and nutmeg enhance the flavor. Feel free to add a pinch of ginger or allspice for extra depth. If you’re not a fan of nutmeg, you can skip it and just use cinnamon.
How Do You Ensure Your Bread is Moist and Not Dense?
It’s all about mixing and baking properly! To keep your bread nice and moist, be gentle with your mixing. Here’s how:
- Mix wet and dry ingredients separately first to avoid overmixing.
- When combining, stir just until the dry ingredients are incorporated. Overmixing can lead to a tough texture.
- Adding freshly grated veggies ensures extra moisture, so don’t skip on that!
- Keep an eye on your baking time and start checking for doneness a bit early using a toothpick.
Following these tips will help you achieve a moist carrot apple zucchini bread every time. Happy baking!
Moist Carrot Apple Zucchini Bread Recipe
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ⅓ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup grated carrots (about 2 medium carrots)
- 1 cup grated zucchini (about 1 small zucchini)
- 1 cup peeled and grated apple (about 1 medium apple)
- ½ cup chopped walnuts or pecans (optional)
Time Needed
This recipe takes about 15 minutes for prep and 55-65 minutes for baking. In total, you’re looking at around an hour and a half before you’re ready to slice and enjoy that delicious bread!
Step-by-Step Instructions
1. Preheat the Oven
Start by preheating your oven to 350°F (175°C). This ensures your bread bakes evenly. Grease a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
2. Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This will help combine all the dry ingredients for even distribution.
3. Combine Wet Ingredients
In a large bowl, beat together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix until everything is well combined. The mixture should be smooth and creamy!
4. Combine Wet and Dry Ingredients
Carefully add the dry ingredients to the wet ingredients. Stir just until everything is combined. Remember, don’t overmix; it’s okay if there are a few lumps!
5. Fold in the Veggies and Fruit
Now, gently fold in the grated carrots, zucchini, grated apple, and nuts (if you’re using them). Make sure everything is evenly distributed throughout the batter.
6. Pour and Spread the Batter
Pour the batter into your prepared loaf pan and spread it out evenly. This will help it bake evenly as well.
7. Bake the Bread
Pop the loaf pan into the preheated oven and bake for 55-65 minutes. To check for doneness, insert a toothpick into the center of the bread; if it comes out clean, your bread is ready!
8. Cool and Serve
Once baked, let the bread cool in the pan for about 10 minutes before transferring it to a wire rack. Allow it to cool completely before slicing. Enjoy your deliciously moist carrot apple zucchini bread with family and friends!
Happy baking! 😊
FAQ for Moist Carrot Apple Zucchini Bread
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour! Just keep in mind that it may result in a denser texture. For the best outcome, try using a 50/50 mix of all-purpose and whole wheat flour.
How Should I Store Leftover Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. If you want it to last longer, wrap it tightly in plastic wrap and refrigerate for up to a week, or freeze it for up to 3 months. To enjoy, simply thaw overnight in the fridge or at room temperature.
Can I Add Other Ingredients to This Recipe?
Absolutely! Feel free to customize your bread by adding ingredients like chocolate chips, raisins, or other nuts and seeds. Just be sure not to overload the batter, as this can affect the texture and baking time.
How Do I Make This Recipe Vegan?
To make this recipe vegan, simply substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water equals 1 egg) and replace the vegetable oil with unsweetened applesauce. It will still be moist and delicious!
