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Carrot Apple Zucchini Bread

This delightful Carrot Apple Zucchini Bread is a moist and flavorful loaf that sneaks in veggies and fruit, making it perfect for breakfast, snacks, or dessert.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
Wet Ingredients
  • 1/2 cup vegetable oil
  • 3 large eggs Room temperature
  • 1 teaspoon vanilla extract
Fruits and Vegetables
  • 1 cup grated carrots Grate fine for better blending
  • 1 cup grated zucchini Can replace with grated summer squash
  • 1 cup peeled and grated apple Granny Smith recommended
  • 1/2 cup chopped walnuts Optional
  • 1/2 cup raisins Optional

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and lightly grease a 9x5-inch loaf pan.
  2. In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
  3. In another bowl, beat together the vegetable oil, eggs, and vanilla extract until smooth.
  4. Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined.
  5. Fold in the grated carrots, zucchini, and apple, ensuring an even distribution throughout the batter.
  6. If you're using walnuts and/or raisins, gently fold them into the batter at this point.
  7. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Baking
  1. Place the pan in the preheated oven and bake for about 50-60 minutes or until a toothpick inserted into the center comes out clean.
  2. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Serving
  1. Slice and serve the bread warm or at room temperature.

Notes

Store bread in an airtight container at room temperature for about 3-4 days. For longer storage, wrap well and refrigerate for up to a week, or freeze slices for quick breakfasts later on. Reheat in toaster or microwave.