Name: Zucchini Carrot Apple Bread Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1¾ cups (210 grams) all-purpose flour; 1 tsp baking soda; 1 tsp baking powder; ¾ tsp kosher salt; ¾ tsp cinnamon; ½ tsp powdered ginger (or 1 tsp freshly grated ginger); 2 large eggs; ¼ cup coconut oil, melted, plus more for greasing the pan; 1 cup granulated sugar; 2 tsp pure vanilla extract; 1 tsp fresh lemon juice; 1 cup shredded zucchini; 1 cup shredded carrot; 1 cup grated apple (such as red apple); 1 cup chopped nuts, minced candied ginger, dried fruit, or other add-ins

Ingredients

1¾ cups (210 grams) all-purpose flour

1 tsp. baking soda

1 tsp. baking powder

¾ tsp. kosher salt

¾ tsp. cinnamon

½ tsp. powdered ginger (or 1 tsp. freshly grated ginger)

2 large eggs

¼ cup coconut oil, melted, plus more for greasing the pan

1 cup granulated sugar

2 tsp. pure vanilla extract

1 tsp. fresh lemon juice

1 cup shredded zucchini

1 cup shredded carrot

1 cup grated apple (any variety)

Optional: 1 cup chopped nuts, minced candied ginger, dried fruit, or other add-ins

Instructions

Step 1: Preheat your oven to 325°F (163°C). Grease an 8×4 inch baking dish with coconut oil, butter, or cooking spray. Line the bottom with parchment paper and chill the pan in the fridge or freezer while you prepare the batter.

Step 2: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and ginger. Set aside.

Step 3: In a separate large bowl, whisk the eggs until light and frothy. Add the melted coconut oil, sugar, vanilla, and lemon juice. Beat well for about one minute to combine.

Step 4: Shred the zucchini, carrot, and apple using the large side of a box grater. Add these to the wet ingredients and stir gently to combine.

Step 5: Add the dry ingredients to the wet mixture and fold in gently until just combined. The batter will be thick, which is normal because the moisture from the veggies and apple will keep the bread moist as it bakes. Avoid over-mixing.

Step 6: Pour the batter into the prepared pan and spread evenly. Bake for 55-65 minutes, or until the top is golden brown and a toothpick inserted into the center comes out mostly clean.

Step 7: Let the bread cool in the pan for 15-20 minutes before removing. Allow it to cool completely on a wire rack. Serve immediately or store as desired.

Tips & Variations

For added texture and flavor, fold in chopped nuts, dried fruit, or minced candied ginger when combining the wet and dry ingredients.

Use a mix of shredded apple varieties for a more complex sweetness and depth of flavor.

If you prefer a dairy alternative, substitute coconut oil with melted butter or vegetable oil as preferred.

Make sure to grate the vegetables and apple finely to ensure even moisture distribution throughout the bread.

FAQs

Can I use gluten-free flour for this bread?

Yes, you can substitute with a gluten-free flour blend designed for baking. Make sure it contains xanthan gum or a similar binder to help with texture.

How do I know when the bread is fully baked?

The bread is done when the top is golden brown and a toothpick inserted into the center comes out mostly clean or with a few moist crumbs attached. If the toothpick has wet batter, continue baking and check again in 5-minute intervals.