Description
This Carrot Apple Zucchini Bread is a moist and flavorful quick bread packed with grated carrots, zucchini, and apple. Spiced with cinnamon and nutmeg, it offers a warm, comforting flavor perfect for breakfast or a wholesome snack. The addition of walnuts adds a delightful crunch, making it an irresistible treat for vegetable and fruit lovers alike.
Ingredients
Scale
Vegetables and Fruit
- 1 cup grated carrots
- 1 cup grated zucchini
- 1 cup grated apple (peeled)
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Wet Ingredients
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
Optional
- 1/2 cup chopped walnuts
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg until well combined.
- Combine wet ingredients: In a separate bowl, whisk together the vegetable oil, granulated sugar, eggs, and vanilla extract until smooth and fully incorporated.
- Add grated vegetables and fruit: Stir the grated carrots, zucchini, and peeled grated apple into the wet mixture until evenly distributed.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet mixture, stirring gently until just combined to avoid overmixing. Fold in the chopped walnuts if using.
- Transfer to pan: Pour the batter into the prepared loaf pan, spreading it evenly for uniform baking.
- Bake: Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is done.
- Cool: Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- To check doneness, insert a toothpick into the center; it should come out clean or with a few moist crumbs.
- Grate vegetables and apple finely for better texture and moisture distribution.
- Walnuts are optional but add a nice crunch and flavor element.
- Store leftover bread wrapped at room temperature for up to 3 days, or refrigerate for up to a week.
- This bread freezes well; slice before freezing for easy thawing.
