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Carrot Apple Zucchini Bread

Carrot Apple Zucchini Bread – Moist and Delicious

This moist and delicious Carrot Apple Zucchini Bread combines fresh shredded carrots, zucchini, and apple with warm cinnamon and vanilla for a tender homemade quick bread. Perfect for breakfast, brunch, snacking, or an easy fall-inspired treat.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 10

Ingredients
  

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ¾ cup granulated sugar
  • ½ cup packed brown sugar
  • 2 large eggs
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup shredded zucchini excess moisture squeezed out
  • 1 cup shredded carrots
  • 1 cup shredded apple
  • ½ cup chopped walnuts or pecans optional

Instructions
 

  • Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving some overhang for easy removal.
  • Prepare the Produce: Shred the zucchini, carrots, and apple. Place the shredded zucchini in a clean kitchen towel and squeeze firmly to remove excess moisture.
  • Mix the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly combined.
  • Mix the Wet Ingredients: In a separate bowl, whisk together the eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until smooth and well combined.
  • Combine the Batter: Add the dry ingredients to the wet ingredients and gently fold until just combined. Fold in the shredded zucchini, carrots, and apple. If using, gently fold in the chopped walnuts or pecans. Do not overmix.
  • Fill the Loaf Pan: Pour the batter into the prepared loaf pan and spread it evenly with a spatula. Smooth the top.
  • Bake: Bake for 55–65 minutes, or until the loaf is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, loosely cover it with aluminum foil.
  • Cool: Let the bread cool in the pan for 10–15 minutes. Carefully remove it using the parchment paper and transfer it to a wire rack. Allow it to cool before slicing and serving.

Notes

 
  • Squeezing excess moisture from the zucchini helps prevent the center of the bread from becoming too wet.
  • Avoid overmixing the batter because it can make the finished bread dense.
  • Granny Smith, Honeycrisp, Fuji, or Gala apples work well in this recipe.
  • Allow the bread to cool before slicing so the crumb has time to set.
  • For extra crunch, add chopped walnuts or pecans.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • Wrap individual slices and freeze for up to 3 months.
  • Reheat a slice in the microwave for approximately 10–20 seconds.
 

Nutrition Facts

 
  • Calories: 315 kcal
  • Total Fat: 10.5 g
  • Saturated Fat: 2.5 g
  • Cholesterol: 37 mg
  • Sodium: 300 mg
  • Total Carbohydrates: 48 g
  • Dietary Fiber: 1.4 g
  • Total Sugars: 25 g
  • Added Sugars: 23 g
  • Protein: 5 g
Note: These are approximate values calculated from the listed ingredients without the optional walnuts or pecans. Actual nutrition can vary by ingredient brands, apple size, and exact quantities.