Description
A moist and flavorful Carrot Apple Zucchini Bread combining the natural sweetness of apples and carrots with the healthy addition of grated zucchini. This quick bread is perfect for breakfast or a wholesome snack, featuring warm spices like cinnamon and nutmeg and optional crunchy nuts for texture.
Ingredients
Scale
Wet Ingredients
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup applesauce
- 2/3 cup brown sugar
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (squeezed dry)
- 1 cup grated carrot
- 1 cup grated apple (peeled and squeezed slightly)
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
Optional
- 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 or line it with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the eggs, vegetable oil, applesauce, brown sugar, and vanilla extract until the mixture is smooth and well combined.
- Add Vegetables and Fruit: Stir in the grated zucchini, carrot, and apple to the wet mixture, ensuring they are evenly distributed.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, and nutmeg to evenly blend the spices and leavening agents.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring just until combined to avoid overmixing and ensure a tender crumb.
- Fold in Nuts: If using, gently fold in the chopped walnuts or pecans for added texture and flavor.
- Pour and Smooth Batter: Pour the batter into the prepared loaf pan and smooth the top with a spatula for even baking.
- Bake the Bread: Bake for 55 to 65 minutes or until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
- Cool Before Serving: 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
- This bread stays moist for several days and tastes even better the next day as the flavors meld.
- You can substitute honey or maple syrup for part of the brown sugar to vary the sweetness.
- For a dairy-free version, ensure the applesauce used is unsweetened and plant-based.
