This moist carrot, apple, and zucchini bread is a perfect treat for any time of the day! The mix of sweet apples and crunchy carrots makes every bite tasty and fun.
Honestly, it’s hard to resist this yummy bread—who knew veggies could taste this good? I love having it for breakfast or a snack with a little butter on top!
Key Ingredients & Substitutions
Flour: All-purpose flour works great, but you can try using whole wheat flour for added nutrition. Just note that the texture might be denser.
Vegetable oil: Using coconut oil gives a subtle flavor and is a healthier choice. If you want to lower fat, applesauce can substitute oil in equal measure, making the bread moist too.
Sweeteners: I like mixing granulated and brown sugar for depth of flavor. If you’re looking for healthier options, consider using honey or maple syrup. Just adjust the quantity slightly as they are sweeter.
Vegetables: Freshly grated zucchini and carrots are essential for moisture and texture. If you’re short on zucchini, you can use additional carrots or even grated sweet potato!
Apples: Granny Smith apples are tart and hold up well, but any apple that you enjoy will work. For a sweeter bread, opt for Fuji or Honeycrisp.
How Do You Make Sure Your Zucchini Bread Isn’t Soggy?
Soggy bread is a common concern when baking with zucchini. The key is removing excess moisture. Here’s how:
- Grate the zucchini and then place it in a clean kitchen towel.
- Twist the towel to squeeze out as much liquid as possible.
- Measure the grated zucchini after squeezing to ensure you have the correct amount for the recipe.
Following these steps will help you achieve a perfectly moist carrot apple zucchini bread without the sogginess!
Moist Carrot Apple Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
Wet Ingredients:
- 2 large eggs
- ½ cup vegetable oil (or melted coconut oil)
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- 1 tsp vanilla extract
Fruits & Vegetables:
- 1 cup grated carrots (about 2 medium carrots)
- 1 cup grated zucchini (about 1 medium zucchini, squeezed to remove excess moisture)
- 1 cup peeled, finely chopped or grated apple (such as Granny Smith or Fuji)
Optional Add-ins:
- ½ cup chopped nuts (walnuts or pecans)
- ½ cup raisins or dried cranberries
How Much Time Will You Need?
This delicious bread takes about 15 minutes for preparation and around 55 to 65 minutes to bake. Once it’s done, let it cool for about 15 minutes. Altogether, you’re looking at about 1 hour and 30 minutes until you can enjoy a slice!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While the oven is warming up, grease and flour a 9×5 inch loaf pan or line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together all the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This will ensure everything is evenly combined. Set the bowl aside for now.
3. Combine the Wet Ingredients:
In a large bowl, beat the two eggs. Then, add the vegetable oil, granulated sugar, brown sugar, and vanilla extract. Mix this together until it’s nice and smooth.
4. Add the Veggies and Fruits:
Stir in the grated carrots, squeezed zucchini, and chopped or grated apple into the wet mixture. This adds flavor and moisture to your bread!
5. Combine Everything:
Now, gradually fold in the dry ingredients into the wet mixture. Mix it gently just until it’s combined. Avoid overmixing, as this can affect the texture.
6. Fold in Optional Add-ins:
If you want some extra crunch or sweetness, now is the time to fold in your chopped nuts and raisins or dried cranberries.
7. Pour Into the Pan:
Pour the batter into your prepared loaf pan and smooth the top with a spatula to make it even.
8. Bake:
Place it in the oven and bake for about 55 to 65 minutes. To check if it’s done, insert a toothpick into the center—if it comes out clean or with a few crumbs, it’s ready!
9. Cool Down:
Allow the bread to cool in the pan for about 15 minutes. Then carefully transfer it to a wire rack to cool completely. This helps prevent sogginess.
10. Enjoy Your Bread:
Once it’s cool, slice your moist carrot apple zucchini bread. It’s delicious on its own, but feel free to slather on some butter or cream cheese for extra taste!
Enjoy your moist, flavorful carrot apple zucchini bread!
FAQ for Moist Carrot Apple Zucchini Bread
Can I Use Whole Wheat Flour Instead?
Yes! Whole wheat flour can add a nutty flavor and extra fiber, but be aware that it may make the bread denser. You can also try a 50/50 mix with all-purpose flour for a lighter texture.
How Should I Store Leftovers?
Store leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap or aluminum foil and freeze for up to 3 months. Thaw it in the fridge overnight before enjoying!
What If I Don’t Have Any Zucchini?
If you’re out of zucchini, you can substitute it with more grated carrots or even finely grated sweet potato. Both will help keep the bread moist and delicious!
Can I Add Other Ingredients?
Absolutely! Feel free to get creative. You can include coconut flakes, chocolate chips, or even spices like ginger for added flavor. Just keep in mind that any add-ins may affect the baking time slightly.
