Description
This Carrot Apple Zucchini Bread is a moist and flavorful twist on classic quick bread, combining the natural sweetness of grated apples, carrots, and zucchini with warm spices like cinnamon and nutmeg. Perfect for breakfast, snacks, or a wholesome dessert, this loaf offers a delightful blend of textures and tastes with the option to add crunchy walnuts.
Ingredients
Scale
Wet Ingredients
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 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
Optional Add-ins
- 1/2 cup chopped walnuts (optional)
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 evenly combined.
- Prepare Wet Ingredients: In a separate bowl, thoroughly whisk together the vegetable oil, granulated sugar, eggs, and vanilla extract until smooth.
- Add Grated Vegetables and Fruit: Stir the grated carrots, zucchini, and peeled grated apple into the wet mixture, ensuring everything is evenly incorporated.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently just until combined to avoid overmixing. If using, fold in the chopped walnuts carefully.
- Pour Batter into Pan: Pour the batter evenly into the prepared loaf pan, spreading it smoothly to ensure even baking.
- Bake: Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is cooked through.
- Cool: Allow the bread to cool in the pan for 10 minutes, then remove it from the pan and transfer to a wire rack to cool completely before slicing.
Notes
- Make sure to peel the apple before grating to avoid a tough texture in the bread.
- Do not overmix the batter; mix just until the dry ingredients are incorporated for a tender crumb.
- Optional walnuts add crunch and flavor but can be omitted for nut-free versions.
- You can substitute all-purpose flour with whole wheat flour for a healthier option, though it may affect texture.
- Store the bread wrapped at room temperature for up to 3 days or refrigerate for up to a week.
