Description
This Carrot Apple Zucchini Bread is a moist, flavorful loaf packed with fresh grated vegetables and fruit, warm spices, and optional crunchy walnuts. It’s perfect for breakfast, a snack, or a wholesome dessert, offering a delicious way to enjoy nutritious ingredients baked into a tender, sweet bread.
Ingredients
Scale
Wet Ingredients
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 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
Optional
- 1/2 cup chopped walnuts
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and grease and flour a 9×5-inch loaf pan to prevent sticking.
- Mix dry ingredients: In a large bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and nutmeg until well blended.
- Combine wet ingredients: In a separate bowl, whisk together the vegetable oil, granulated sugar, eggs, and vanilla extract until the mixture is smooth.
- Add grated produce: Stir the grated carrots, zucchini, and peeled apple into the wet mixture until all ingredients are evenly incorporated.
- Combine wet and dry: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing. Fold in the chopped walnuts if using.
- Prepare for baking: Pour the batter into the prepared loaf pan and spread it evenly for uniform baking.
- Bake the bread: Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted in the center comes out clean, indicating the bread is fully baked.
- Cool: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- You can omit walnuts for a nut-free version or substitute with pecans or sunflower seeds.
- Peeling the apple is recommended to avoid any bitterness, but unpeeled is fine if you prefer extra fiber.
- Make sure not to overmix the batter to keep the bread tender and moist.
- Store leftovers wrapped tightly at room temperature for up to 3 days or refrigerate for up to a week.
- This bread can also be frozen for up to 3 months; slice and thaw as needed.
