Carrot Apple Zucchini Bread
This Carrot Apple Zucchini Bread is a moist, warmly spiced quick bread packed with shredded zucchini, fresh carrot, and grated apple. It comes together in one bowl with simple pantry ingredients and bakes into a tender, golden loaf that is perfect for breakfast, snacking, or dessert.
Equipment
- 9x5 inch loaf pan
- Large mixing bowl
- Medium mixing bowl
- Box grater
- Rubber spatula
- Wire cooling rack
Ingredients
- 2 cups all-purpose flour spooned and leveled
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar light or dark
- 2 large eggs room temperature
- 1/2 cup neutral oil vegetable or avocado oil
- 1 tsp pure vanilla extract
- 1 cup shredded zucchini about 1 medium, moisture squeezed out
- 3/4 cup shredded carrot about 1 large carrot, freshly grated
- 3/4 cup grated apple peeled, Honeycrisp or Granny Smith recommended
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan well and lightly dust with flour, or line it with parchment paper leaving an overhang on the long sides for easy removal.
- Grate the zucchini, carrot, and peeled apple using the large holes of a box grater. Place the shredded zucchini in a clean kitchen towel and squeeze firmly to remove as much excess moisture as possible. Set all three aside.
- In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt until well combined with no visible lumps.
- In a separate medium bowl, beat the eggs lightly, then whisk in the granulated sugar, brown sugar, oil, and vanilla extract until smooth and slightly lightened, about 1 minute by hand.
- Pour the wet ingredients into the dry ingredients and stir gently with a rubber spatula until just barely combined. A few streaks of flour are fine at this stage — do not overmix.
- Fold in the squeezed zucchini, shredded carrot, and grated apple until evenly distributed throughout the batter. Stop mixing as soon as everything is incorporated.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 55 to 65 minutes, tenting loosely with aluminum foil at the 40-minute mark if the top is browning too quickly. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Let the bread cool in the pan for 15 minutes, then turn it out onto a wire rack. Allow it to cool for at least 30 more minutes before slicing so the crumb has time to set and slices hold together cleanly.
Notes
Squeeze the zucchini thoroughly before adding it to the batter — this is the most important step for avoiding a dense or soggy loaf. Use room temperature eggs for a smoother batter. Do not overmix once the flour is added. Optional mix-ins include half a cup of chopped walnuts, pecans, or raisins. Store wrapped at room temperature for up to 3 days, in the refrigerator for up to 6 days, or freeze for up to 3 months.