This moist carrot apple zucchini bread is a tasty treat packed with fruits and veggies. It’s sweet, soft, and perfect for breakfast or a snack!
I love how sneaky this bread is—hiding healthy ingredients while tasting amazing. I could pretty much eat it all day, especially warm from the oven! 🍏🥕
Key Ingredients & Substitutions
All-purpose and Whole Wheat Flours: This combo creates a good texture. If you’re gluten-free, try a 1-to-1 gluten-free flour mix instead.
Granulated and Brown Sugar: Using both adds depth to sweetness. You can swap out brown sugar for maple syrup if you prefer a natural sweetener—just reduce the liquid slightly.
Vegetable Oil: I love using coconut oil for its subtle flavor. If you’re looking for a lighter option, use applesauce instead, but keep in mind this might slightly alter the texture.
Carrots, Zucchini, and Apples: These keep the bread moist. About the apple, you can use any kind, but I prefer tart apples like Granny Smith for extra flavor!
How Do You Get a Soft and Moist Texture in Zucchini Bread?
The secret here is to use fresh ingredients and not overmix the batter. Mix gently until combined to keep the bread light and fluffy.
- Grate your zucchini and carrot finely for better integration.
- Don’t squeeze the moisture out—keep that goodness in for moisture!
- Let your bread cool in the pan briefly before moving it to a wire rack—this helps prevent it from getting soggy.
Give your loaf enough time to bake. If it looks golden but still feels wet, let it bake a little longer. Your patience will pay off!
Moist Carrot Apple Zucchini Bread Recipe
Ingredients You’ll Need:
Dry Ingredients:
- 1 cup all-purpose flour
- 1 cup whole wheat 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
- ¼ cup brown sugar, packed
- 2 large eggs
- ½ cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
Fruits and Veggies:
- 1 cup 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:
- ½ cup chopped walnuts or pecans
How Much Time Will You Need?
This delicious bread takes about 15 minutes to prep and around 60 to 70 minutes to bake. After baking, let it cool for about 10 minutes in the pan and then completely on a wire rack. You’ll have a wonderful loaf ready to enjoy in no time!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Greasing and flouring a 9×5-inch loaf pan will help ensure your bread pops out easily once it’s baked.
2. Mix Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, and nutmeg. This step blends the dry ingredients and helps avoid clumps.
3. Combine Wet Ingredients:
In a separate bowl, beat the eggs. Add in your granulated sugar, brown sugar, vegetable oil, and vanilla extract. Mix everything together until it’s well combined and smooth!
4. Combine Mixtures:
Slowly add the wet mixture into the dry mixture. Stir gently until everything is just combined. It’s important not to overmix to keep your bread nice and fluffy.
5. Fold in Fruits and Nuts:
Carefully fold in the grated carrots, zucchini, apple, and optional nuts. Make sure they’re evenly distributed throughout the batter.
6. Pour and Smooth:
Pour the batter into your prepared loaf pan and use a spatula to smooth the top and make it even.
7. Bake:
Slide the pan into the oven and bake for about 60 to 70 minutes. To check if it’s done, stick a toothpick into the center; it should come out clean.
8. Cool and Enjoy:
Let the bread cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. Once cool, slice it up and enjoy this delicious, moist bread! It stays fresh in an airtight container for several days.
Happy baking and enjoy your flavorful and nutritious loaf anytime!
FAQ for Moist Carrot Apple Zucchini Bread
Can I Use Gluten-Free Flour in This Recipe?
Yes, you can! Substitute the all-purpose and whole wheat flour with a 1-to-1 gluten-free flour blend. Just make sure it has xanthan gum included, or add a teaspoon of it to maintain that lovely texture!
How Do I Store Leftover Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can freeze individual slices wrapped in plastic wrap and then place them in a zip-top bag for up to 3 months. Thaw at room temperature or pop it in the toaster for a quick warm-up!
Can I Make This Bread Ahead of Time?
Absolutely! This bread stays moist and flavors often improve after a day. You can bake it a day or two ahead; just let it cool completely before storing it. If you plan to bake it far in advance, consider freezing it for optimal freshness.
What Can I Substitute for Eggs?
If you need an egg substitute, you can use a flaxseed meal. Combine 1 tablespoon of flaxseed meal with 2.5 tablespoons of water, let it sit for about 5 minutes until it thickens. This will work great as a binder for this recipe!
