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Moist Carrot Apple Zucchini Bread

A delightful fusion of grated carrots, apples, and zucchini, this Moist Carrot Apple Zucchini Bread is easy to make and perfect for using up garden produce.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

For the bread
  • 1 cup grated carrots Freshly grated for best flavor
  • 1 cup grated apple Any sweet variety works well
  • 1 cup grated zucchini No need to peel
  • 1/2 cup chopped walnuts (optional) Adds crunch and flavor
  • 2 cups all-purpose flour Can substitute with gluten-free blend
  • 1 cup sugar
  • 1/2 cup brown sugar Light or dark brown sugar works
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon Feel free to add additional spices
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil Can substitute with applesauce for a lighter version
  • 4 large eggs Vegan alternative: flaxseed meal or applesauce
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a large bowl, whisk together the sugar, brown sugar, and oil until well combined.
  3. Add in the eggs and vanilla extract, mixing until smooth.
  4. In another bowl, combine the flour, baking powder, baking soda, cinnamon, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
  6. Fold in the grated carrots, apple, and zucchini (and walnuts if using).
  7. Pour the batter into the prepared loaf pan and smooth the top.
Baking
  1. Bake for about 60-70 minutes or until a toothpick inserted into the center comes out clean.
  2. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Store leftovers in the fridge for up to 5 days or freeze for up to 3 months. For easier slicing, allow to cool completely before cutting.