This moist carrot, apple, and zucchini bread is a tasty treat that’s packed with goodness. Each slice is soft, sweet, and perfect for breakfast or a snack!
I love how easy it is to whip up this bread. It uses simple ingredients, and the fruits and veggies keep it so moist. You’ll be reaching for seconds, trust me! 🥕🍏🧁
Key Ingredients & Substitutions
Carrot: Fresh grated carrots bring natural sweetness and moisture. If you have baby carrots, you can use them too; just chop and shred them finely.
Zucchini: Zucchini adds moisture and a subtle flavor. For a twist, you can use yellow squash or even finely grated cucumber in a pinch!
Apple: Use a sweet apple like Fuji or Honeycrisp for extra flavor. If apples aren’t available, unsweetened applesauce also works in this recipe.
Flour: All-purpose flour is best, but you could swap for whole wheat flour for a heartier bread. Just note that it may affect the rise slightly.
Oils: I prefer vegetable oil for its neutral taste, but you can substitute with coconut oil or melted butter for a different flavor.
How Do You Keep Your Bread Moist?
To achieve a moist texture, focus on correctly measuring and preparing your ingredients. It’s important to squeeze excess liquid from the grated zucchini to prevent a soggy bread. Follow these tips:
- Use fresh ingredients, especially fruits and veggies.
- Combine wet and dry ingredients separately before mixing to avoid overmixing; this helps retain moisture.
- Add the apples, carrots, and zucchini just before blending them in. They should be the last addition.
- Check for doneness early to avoid overbaking, as this can lead to dryness.
Moist Carrot Apple Zucchini Bread
Ingredients You’ll Need:
Vegetable and Fruit Mixture:
- 1 cup grated carrot (about 2 medium carrots)
- 1 cup grated zucchini (about 1 medium zucchini, squeezed dry)
- 1 cup peeled and grated apple (about 1 medium apple)
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Wet Ingredients:
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- ½ cup vegetable oil (or canola oil)
- 1 teaspoon vanilla extract
Optional Mix-Ins:
- ½ cup chopped walnuts or pecans
- ½ cup raisins or dried cranberries
Time to Prepare:
This delicious bread takes about 20 minutes to prepare and 55 to 65 minutes to bake. Plan for a bit of cooling time afterward, making the total time around 1 hour and 30 minutes before you can enjoy a warm slice!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
First, preheat your oven to 350°F (175°C). While it’s heating up, grease and flour a 9×5-inch loaf pan to ensure your bread comes out easily once it’s baked.
2. Mix the Dry Ingredients:
In a medium bowl, combine the all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Whisk these together until well blended, and then set this bowl aside for later.
3. Cream the Sugars and Eggs:
In a large mixing bowl, beat the eggs together with the granulated sugar and brown sugar until the mixture is smooth and combined. This will add moisture and sweetness to your bread.
4. Add in the Wet Ingredients:
Next, stir in the vegetable oil and vanilla extract. Mix these ingredients well until everything is nicely combined.
5. Incorporate the Fruits and Veggies:
Now it’s time to stir in the grated carrot, zucchini, and apple. Mix them until they’re evenly distributed within the wet ingredients.
6. Combine Wet and Dry Ingredients:
Gradually add the bowl of dry ingredients into the wet mixture, stirring gently just until everything is combined. Be careful not to overmix, as this can make your bread tough.
7. Add Optional Mix-Ins:
If you’re using walnuts or pecans and raisins or dried cranberries, gently fold them into the batter now for extra flavor and texture.
8. Pour and Smooth:
Pour the batter into your prepared loaf pan and smooth the top so it’s evenly distributed.
9. Bake:
Put the loaf pan in the oven and bake for 55 to 65 minutes. Check for doneness by inserting a toothpick into the center—if it comes out clean, your bread is ready!
10. Cool Down:
Once baked, take the bread out of the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
11. Slice and Enjoy!
After the bread is cool, slice it up and enjoy your deliciously moist carrot, apple, and zucchini bread! It’s perfect for breakfast, a snack, or even dessert.
This bread keeps well wrapped up at room temperature for 2-3 days, or you can refrigerate it for up to a week. It also freezes beautifully if you want to save some for later!
FAQ for Moist Carrot Apple Zucchini Bread
Can I Use Different Types of Flour?
Absolutely! While all-purpose flour is best for this recipe, you can substitute with whole wheat flour for a heartier option. Just be aware that the texture may be slightly denser.
How Can I Make This Recipe Egg-Free?
If you’d like to make this bread egg-free, you can use 1/4 cup of unsweetened applesauce or a flaxseed egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water) per egg. Just let it sit for a few minutes until it thickens before mixing into your wet ingredients.
What’s the Best Way to Store Leftover Bread?
To store leftover bread, wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, place it in an airtight container in the refrigerator or freeze it, which will keep it fresh for several months!
Can I Add Other Ingredients?
Definitely! Feel free to experiment with mix-ins like chocolate chips, coconut flakes, or different dried fruits. Just make sure that any additions don’t exceed the total volume of your batter to keep the bread from becoming too dense.
