This Moist Carrot Apple Zucchini Bread is a delightful treat packed with veggies and fruit. It’s sweet, tender, and perfect for a snack or breakfast!
Honestly, the combo of carrot, apple, and zucchini makes this bread taste too good to be healthy! I love slathering mine with a little butter. Yummy! 😋
Key Ingredients & Substitutions
Flour: All-purpose flour works perfectly here, but if you’re looking for a healthier option, you can try whole wheat flour. Just note that the bread may be denser.
Eggs: If you’re vegan or allergic, substitute each egg with 1/4 cup unsweetened applesauce or try a flax egg (1 tbsp ground flaxseed mixed with 2.5 tbsp water).
Oils: Vegetable oil keeps this bread moist, but you could use coconut oil or even applesauce for a lighter version.
Fruits & Veggies: Zucchini, carrots, and apples are key for moisture and flavor. If you don’t have all of them, you can leave one out. Swap in grated pumpkin or sweet potato in place of any of the veggies!
Nuts: Walnuts or pecans add a nice crunch, but feel free to omit them for a nut-free version.
How Can You Keep Your Zucchini Bread Moist?
To achieve moist bread, moisture from your veggies is key. Make sure to squeeze out excess water from your grated zucchini to prevent the batter from becoming too runny. Also, don’t overmix your batter; stirring just until combined keeps the bread softer.
- Mix wet ingredients separately, then fold in dry ingredients carefully.
- Check your bread at the earlier end of baking time. Ovens vary, so keeping an eye on it helps avoid drying out.
Moist Carrot Apple Zucchini Bread Recipe
Ingredients You’ll Need:
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 2 large eggs
- ½ cup granulated sugar
- ½ cup packed brown sugar
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 cup grated zucchini (about 1 medium zucchini, squeezed dry)
- 1 cup grated carrot (about 2 medium carrots)
- 1 cup peeled and grated apple (about 1 medium apple)
- ½ cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 55-65 minutes to bake. Overall, you’ll need nearly an hour and a half to enjoy your delicious fresh-baked carrot apple zucchini bread!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). While that’s warming up, take a moment to grease and flour a 9×5 inch loaf pan. This helps your bread slide out easily once it’s baked.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg. This mixture will add flavor and help your bread rise. Set this bowl aside for now.
3. Combine the Wet Ingredients:
In a large bowl, crack the eggs and whisk them with the granulated sugar and brown sugar until they are well combined and fluffy. Then add the vegetable oil and vanilla extract, and mix thoroughly again.
4. Fold in the Veggies and Fruit:
Gently fold the grated zucchini, grated carrot, and grated apple into the wet mixture. Mix it well to ensure your fruits and veggies are evenly distributed.
5. Combine Wet and Dry Mixtures:
Now, it’s time to mix the two mixtures together! Gradually add the dry ingredient bowl to your wet mixture, stirring just until combined. Be careful not to overmix—this will keep your bread tender.
6. Add Nuts, If Desired:
If you’re using walnuts or pecans, gently fold them into the batter now.
7. Prepare to Bake:
Pour your batter into the prepared loaf pan and spread it evenly. Make sure it reaches the corners and is level on top!
8. Bake Your Bread:
Place the loaf pan in the preheated oven and bake for 55-65 minutes. Check for doneness by inserting a toothpick into the center. If it comes out clean, it’s ready! If the top is browning too quickly, tent it loosely with foil during the last 10-15 minutes of baking.
9. Cool and Serve:
Once baked, let the bread cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing. This waiting time will help flavors meld together perfectly!
Enjoy your moist, flavorful Carrot Apple Zucchini Bread! Don’t forget to share with friends and family—or keep it all to yourself; we won’t judge!
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 be aware that the texture may be denser and slightly nuttier, but it will add more nutritional value!
How Can I Make This Recipe Egg-Free?
To make this bread egg-free, you can substitute each egg with 1/4 cup of unsweetened applesauce or use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water). Both options work well in maintaining moisture!
What’s the Best Way to Store Leftover Bread?
Store leftover carrot apple zucchini bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week or freeze it for up to 3 months!
Can I Add Other Ingredients or Change the Fruits and Veggies?
Absolutely! Feel free to get creative by adding ingredients like raisins, cranberries, or even chocolate chips. You can also substitute the zucchini or carrots with grated pumpkin or sweet potatoes for a different flavor profile!
