Description
A moist and flavorful Carrot Apple Zucchini Bread that combines fresh shredded vegetables and fruit with warm spices, making it a perfect healthy breakfast or snack option. This quick bread blends the sweetness of apples and carrots with the subtle freshness of zucchini, enhanced by cinnamon and nutmeg, and optional crunchy nuts for texture.
Ingredients
Scale
Wet Ingredients
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini (excess moisture squeezed out)
- 1 cup shredded carrot
- 1 cup shredded apple (peeled and cored)
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Optional Ingredients
- 1/2 cup chopped walnuts or pecans
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan to prevent sticking and ensure easy removal after baking.
- Mix Wet Ingredients: In a large bowl, whisk together the eggs, vegetable oil, light brown sugar, granulated sugar, and vanilla extract until the mixture is smooth and well combined.
- Add Shredded Produce: Stir in the shredded zucchini, carrot, and apple until evenly distributed throughout the wet mixture.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg to evenly mix the leavening agents and spices.
- Incorporate Dry into Wet: Gradually fold the dry ingredient mixture into the wet ingredients mixture, mixing gently just until the batter is combined to avoid overmixing which can make the bread tough.
- Add Nuts (Optional): If using, gently stir in the chopped walnuts or pecans to add crunch and flavor to the bread.
- Pour Batter and Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
- Cool the Bread: Let the bread cool in the pan for about 10 minutes before carefully transferring it to a wire rack to cool completely, which helps preserve its texture and flavor.
Notes
- This bread freezes well—wrap tightly in plastic wrap and store in a freezer-safe bag for up to 3 months.
- For added nutrition, you can substitute half of the all-purpose flour with whole wheat flour.
- To enhance flavor and texture, try adding raisins or mini chocolate chips to the batter.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 13g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
