Description

This Carrot Apple Zucchini Bread is a moist and flavorful loaf that combines the natural sweetness and texture of grated carrots, zucchini, and apple with warm spices. Perfect as a wholesome snack or breakfast treat, it features a tender crumb highlighted by cinnamon and nutmeg, and optionally includes crunchy walnuts for added texture.

Ingredients

Vegetables and Fruit

1 cup grated carrots
1 cup grated zucchini
1 cup grated apple (peeled)

Dry Ingredients

2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Wet Ingredients

1/2 cup vegetable oil
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract

Optional Add-ins

1/2 cup chopped walnuts

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to ensure the bread doesn’t stick during baking.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg for even distribution of leavening agents and spices.
Combine Wet Ingredients: In a separate bowl, thoroughly whisk the vegetable oil, granulated sugar, eggs, and vanilla extract until smooth and slightly thickened.
Add Grated Veggies and Fruit: Stir the grated carrots, zucchini, and peeled grated apple into the wet mixture, combining all the fresh produce evenly.
Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, mixing gently until just combined to avoid overmixing. Fold in the chopped walnuts now if using.
Prepare to Bake: Pour the batter into the prepared loaf pan and smooth the surface with a spatula for even baking.
Bake: Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
Cool: Allow the bread to cool in the pan for 10 minutes to set, then transfer to a wire rack to cool completely before slicing for best texture.

Notes

You can substitute walnuts with pecans or omit nuts for a nut-free version.
Make sure to peel the apple before grating to maintain a smooth texture.
Check doneness starting at 60 minutes by inserting a toothpick to prevent overbaking.
Store leftover bread wrapped tightly at room temperature for up to 3 days or refrigerate up to a week.
This bread freezes well – wrap tightly and freeze up to 3 months.