This Moist Carrot Apple Zucchini Bread is a delicious treat with a perfect balance of flavors. Packed with veggies and fruits, it’s like having a little bit of health in every bite!
I love making this bread because it fills the kitchen with a warm, sweet aroma. Plus, who can resist a slice topped with butter? It’s so good, you might want to keep it all for yourself! 😄
Key Ingredients & Substitutions
Flour: All-purpose flour is the base of this bread. If you’re looking for a gluten-free option, try a 1-to-1 gluten-free flour blend, but check for rising agents in the blend.
Oil: Vegetable oil makes the bread moist. I sometimes use melted coconut oil for a slight coconut flavor. You could also use applesauce for a healthier twist, which enhances moisture without the fat.
Carrots, Zucchini, and Apple: These earn this bread its moisture and sweetness. If you don’t have fresh veggies, you can use pre-packaged grated options or even frozen, just make sure they are thawed and drained well.
Sugars: The mix of granulated and brown sugar gives depth of flavor. You can substitute with coconut sugar or even honey, though it may alter the texture slightly.
Nuts and Dried Fruits: Optional, yet they add texture and flavor. Feel free to swap walnuts with almonds or omit them altogether for a nut-free option. You can also use chocolate chips for added sweetness!
How Do I Get the Best Texture for This Bread?
Getting the right texture in your carrot apple zucchini bread is key. Here are some pointers to ensure your bread turns out perfectly moist and not dense:
- Be sure to squeeze out as much moisture as possible from the grated zucchini. Excess moisture can make the bread soggy.
- Don’t overmix the batter. Mix just until the ingredients are combined. This helps keep the bread light and fluffy.
- Check for doneness by inserting a toothpick; it should come out clean but with a few crumbs. This means it’s perfectly baked.
- Letting it cool in the pan for a bit helps maintain its shape and keeps it moist.
Moist Carrot Apple Zucchini Bread Recipe
Ingredients You’ll Need:
For the Bread:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1/2 cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- 1 cup grated carrots (about 2 medium carrots)
- 1 cup grated zucchini (about 1 medium zucchini), squeezed to remove excess moisture
- 1 medium apple, peeled and grated (about 1 cup)
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins or dried cranberries (optional)
How Much Time Will You Need?
This delightful bread takes about 15 minutes to prepare, with an additional 55-65 minutes for baking. Let it cool for roughly 10 minutes in the pan, then cool completely on a wire rack. So you’re looking at a total time of about 1 hour and 30 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat & Prepare:
Start by preheating your oven to 350°F (175°C). While the oven warms up, grease and flour a 9×5-inch loaf pan, or you can line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. This will ensure even distribution of all the dry ingredients in your bread.
3. Combine the Wet Ingredients:
In a large bowl, beat the eggs until well combined. Add in the granulated sugar, brown sugar, vegetable oil, and vanilla extract. Mix everything together until it’s smooth and consistent.
4. Combine Dry with Wet:
Gradually add the dry mixture to the wet mixture, stirring gently. Mix just until combined—be careful not to overmix! It’s okay if the batter has a few lumps.
5. Add the Good Stuff!
Now it’s time to fold in the grated carrots, grated zucchini, and grated apple. If you’re using nuts or dried fruits, add those in now too! Be gentle to keep the batter light.
6. Pour and Bake:
Pour the batter into your prepared loaf pan and spread it out evenly. Place it in the oven and bake for 55-65 minutes. A toothpick inserted into the center should come out clean when it’s done.
7. Cool Down:
Once baked, take the bread out of the oven and let it cool in the pan for about 10 minutes. Then carefully transfer it to a wire rack to cool completely.
8. Serve and Enjoy:
Once cooled, slice the bread and serve as is or with a spread of butter or cream cheese. Enjoy every moist bite!
This bread will stay wonderfully moist for several days if stored in an airtight container. You can also freeze it for longer storage. Happy baking!
FAQ for Moist Carrot Apple Zucchini Bread
Can I Substitute the Oil in This Recipe?
Absolutely! You can use melted coconut oil for a subtle tropical flavor or replace it with unsweetened applesauce for a healthier, lower-fat option. Just keep in mind that using applesauce may slightly alter the texture of the bread.
How Can I Make This Bread Gluten-Free?
To make this recipe gluten-free, swap the all-purpose flour for a 1-to-1 gluten-free flour blend. Make sure your baking powder and baking soda are gluten-free as well. The texture may differ slightly, but it should still turn out delicious!
How Should I Store Leftovers?
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze slices in a freezer bag. Just thaw slices in the fridge or microwave when you’re ready to enjoy them!
Can I Add Other Ingredients?
Definitely! Feel free to customize your bread by adding in other ingredients like chocolate chips, seeds, or different nuts. Just adjust the quantity of grated veggies or fruits slightly if you’re adding significant extras to maintain the moisture balance.
