Description
This Carrot Apple Zucchini Bread is a delightful combination of flavors and textures, perfect for a satisfying breakfast or snack. Packed with nutritious ingredients like grated carrots, zucchini, and apples, this moist and fragrant quick bread is sure to become a favorite.
Ingredients
For the bread:
- 1 cup grated carrot
- 1 cup grated zucchini (squeezed to remove excess moisture)
- 1 cup grated apple (peeled and squeezed dry)
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- Mix wet ingredients: In a large bowl, whisk together the eggs, oil, brown sugar, granulated sugar, and vanilla extract until well combined. Stir in the grated carrot, zucchini, and apple.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in nuts if using.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve: Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- This bread can be made a day ahead and tastes even better the next day.
- Store wrapped at room temperature for up to 3 days, or freeze for longer storage.
- For a lighter texture, substitute half of the flour with whole wheat flour.
