Apple and Carrot Zucchini Bread

 

Apple and Carrot Zucchini Bread: A Moist, Wholesome Treat for Every Season

There’s something magical about quick breads. They’re easy to make, fill your kitchen with cozy aromas, and somehow manage to taste even better the next day (if there’s any left). But if you’re looking for a loaf that’s not only moist and flavorful but also packed with fruits and veggies, this Apple and Carrot Zucchini Bread is about to become your new favorite.

This isn’t your typical zucchini bread. It’s a three-in-one powerhouse of fresh produce: shredded zucchini for moisture, grated carrot for natural sweetness, and apple for a fruity bite that keeps every slice tender and bright. Lightly spiced and just sweet enough, it’s the kind of wholesome treat that works just as well for breakfast as it does for an afternoon snack.

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Why You’ll Love This Recipe

• Naturally moist and tender from the combination of zucchini, carrots, and apples

• Sneaky-healthy—great way to get more veggies into your day

• Freezer-friendly, so you can always have a loaf on hand

• One-bowl mix with simple, pantry-friendly ingredients

This is the kind of recipe that makes you feel like you’re doing something good for yourself, even as you go back for a second (or third) slice.

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Apple and Carrot Zucchini Bread

Ingredients:

• 1 cup grated zucchini (squeeze out excess moisture)

• 1 cup grated carrot

• 1 cup grated apple (peeled or unpeeled, your choice)

• 2 large eggs

• 1/2 cup vegetable oil (or melted coconut oil)

• 1/2 cup brown sugar, packed

• 1/4 cup granulated sugar

• 1 teaspoon vanilla extract

• 1 1/2 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 1 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• Optional: 1/2 cup chopped walnuts or pecans, or 1/3 cup raisins

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Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line with parchment paper.

2. In a large mixing bowl, whisk together the eggs, oil, sugars, and vanilla until smooth.

3. Stir in the grated zucchini, carrot, and apple until well combined.

4. Add the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Stir just until combined—do not overmix.

5. Fold in any optional nuts or raisins, if using.

6. Pour the batter into the prepared loaf pan and smooth the top.

7. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, cover loosely with foil halfway through.

8. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

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Tips for Success

• Drain the zucchini well. Wrap it in a clean towel or cheesecloth and squeeze out excess moisture so the loaf doesn’t turn soggy.

• Use sweet or tart apples. Honeycrisp, Fuji, or Granny Smith all work beautifully.

• Make it your own. Add shredded coconut, swap in whole wheat flour, or drizzle with a light glaze for a more dessert-like finish.

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Perfect for Any Occasion

This bread isn’t just for brunch. It’s perfect for:

• Packing in school or work lunches

• Tucking into a gift basket

• Enjoying with coffee or tea

• Grabbing on the go for a satisfying snack

And because it's full of wholesome ingredients, it strikes that beautiful balance between indulgent and nourishing.

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Final Thoughts

Apple and Carrot Zucchini Bread is proof that simple ingredients can make something truly special. It’s hearty without being heavy, sweet without being sugary, and comforting without being complicated. In short, it’s the kind of recipe you’ll come back to again and again.

Bake a loaf, share a slice, and enjoy the warm, spiced goodness of this veggie-packed bread with those you love.