This moist carrot apple zucchini bread is a tasty treat! Packed with fresh veggies and fruit, it’s a sweet delight that makes your kitchen smell amazing.
I love sneaking this bread into breakfast or a snack. Plus, it’s a great way to use up those extra zucchinis! Who knew healthy could taste so good? 😋
Key Ingredients & Substitutions
All-Purpose Flour: This flour gives the bread structure. If you’re looking for a gluten-free option, try using almond flour or a gluten-free all-purpose blend. It might change the texture a bit, but it’ll still be delicious!
Whole Wheat Flour: I love using whole wheat flour for added nutrition and heartiness. If you don’t have it, you can use more all-purpose flour, but you’ll miss that lovely nutty flavor.
Vegetable Oil or Coconut Oil: Both oils keep the bread moist. If you want a lighter option, you can substitute with applesauce for part of the oil, which helps to maintain moisture without the fat.
Grated Carrots, Zucchini, and Apple: The main heroes of this recipe! You can also add in a bit of mashed banana for extra moisture or swap the apple for pear for a different flavor.
Nuts and Dried Fruit: Optional extras like walnuts or raisins add texture and chewiness. If you’re nut-free, leave them out or substitute with seeds, like sunflower seeds for crunch!
How Do I Get My Bread to Be Super Moist?
To ensure your carrot apple zucchini bread is moist, focus on the balance of your wet and dry ingredients. Here are some tips:
- Don’t overmix your batter; mix just until combined. Overmixing can lead to a tough bread.
- Grate your veggies and apple finely for even distribution and moisture throughout the bread.
- Check for doneness using a toothpick; while it should come out clean, slightly underbaking is better for a moist texture—just a few crumbs is okay.
- Wrap the cooled bread in plastic wrap; this helps retain moisture until you’re ready to enjoy it!
Moist Carrot Apple Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
Wet Ingredients:
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1/2 cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
Fresh Ingredients:
- 1 1/2 cups grated carrots (about 2 medium carrots)
- 1 cup grated zucchini (about 1 medium zucchini)
- 1 cup grated apple (peeled or unpeeled, your choice)
Optional Add-Ins:
- 1/2 cup chopped nuts (walnuts or pecans)
- 1/2 cup raisins or dried cranberries
How Much Time Will You Need?
This recipe takes about 15-20 minutes of prep time, plus 50-60 minutes in the oven. Remember to let your bread cool for a bit before slicing – it’s worth the wait!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it heats up, grease and flour a 9×5 inch loaf pan or line it with parchment paper to make it easier to remove the bread later.
2. Whisk the Dry Ingredients:
In a large bowl, combine the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Whisk these together well – this will ensure everything is mixed evenly!
3. Mix the Wet Ingredients:
In another bowl, beat the eggs. Then add in the granulated sugar, brown sugar, and oil. Mix everything together until it’s well combined. Then, stir in the vanilla extract.
4. Combine with Grated Ingredients:
Toss in your grated carrots, zucchini, and apple to the wet mixture. Gently fold them in until they’re nicely mixed.
5. Combine Wet and Dry Mixtures:
Now, gradually add the dry ingredients to the wet mixture. Stir gently, just until combined. Be careful not to overmix; this keeps your bread nice and tender!
6. Add Optional Ingredients:
If you’re using nuts or dried fruits, this is the time to fold them into the batter.
7. Pour and Spread the Batter:
Pour your batter into the prepared loaf pan, smoothing the top with a spatula for even baking.
8. Bake:
Place the pan in the oven and bake for 50-60 minutes. Check for doneness by inserting a toothpick into the center – it should come out clean or with just a few crumbs.
9. Cool the Bread:
Once baked, let the bread cool in the pan for about 15 minutes. After that, transfer it onto a wire rack and let it cool completely before slicing.
10. Enjoy!
Your moist carrot apple zucchini bread is now ready! Slice it up and enjoy as a snack, breakfast treat or share with friends. It’s delicious at room temperature and even better warmed up!
This bread stores well in an airtight container at room temperature for 3-4 days, or in the fridge for up to a week. You can also freeze slices for longer storage. Happy baking!
FAQ for Moist Carrot Apple Zucchini Bread
Can I Use Different Flours?
Absolutely! You can replace the whole wheat flour with more all-purpose flour if you prefer a lighter texture. For a gluten-free option, try using a gluten-free all-purpose blend, though this may slightly alter the taste and texture.
What If I Don’t Have Zucchini or Want to Skip It?
No problem at all! You can replace the grated zucchini with additional grated carrots or apples. Alternatively, you could use other veggies like grated squash or pumpkin for a fun twist.
Can I Make This Bread Vegan?
Yes! You can substitute the eggs with flax eggs (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water per egg), and replace the oil with applesauce for a moist texture without dairy. Adjust the sugar to taste, as some apples add extra sweetness!
How Do I Store Leftovers?
Store your leftover bread in an airtight container at room temperature for up to 3-4 days. You can also refrigerate it for up to a week or freeze individual slices for several months. Just thaw before enjoying!
