Description
This moist and flavorful Zucchini Carrot Apple Bread is a delightful sweet treat that combines the natural sweetness of shredded zucchini, carrot, and apple with warm spices like cinnamon and ginger. Perfect for breakfast or a snack, this quick bread is made with simple ingredients and baked to golden perfection, offering a wholesome way to enjoy seasonal produce in a delicious loaf.
Ingredients
Scale
Dry 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)
Wet Ingredients
- 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
Vegetables and Fruit
- 1 cup shredded zucchini
- 1 cup shredded carrot
- 1 cup grated apple (such as red apple)
Optional Add-ins
- 1 cup chopped nuts, minced candied ginger, dried fruit, or other add-ins
Instructions
- Preheat and Prepare Pan: Preheat the 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 preparing the batter to ensure easy removal and prevent sticking.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking soda, baking powder, kosher salt, cinnamon, and ginger until evenly combined. Set aside.
- Combine Wet Ingredients: In a separate large bowl, whisk the eggs until light and frothy. Add the melted coconut oil, granulated sugar, pure vanilla extract, and fresh lemon juice. Beat the mixture well for about one minute to incorporate air and dissolve the sugar.
- Add Shredded Vegetables and Fruit: Using the large side of a box grater, shred the zucchini, carrots, and apple. Gently fold them into the wet ingredients until evenly distributed.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet mixture. Fold gently until just combined, taking care not to over-mix. The batter will be thick due to moisture from the veggies and apple, which will help keep the bread moist during baking.
- Optional Add-ins: Fold in any optional add-ins like chopped nuts, minced candied ginger, or dried fruit if desired.
- Bake: Pour the batter into the prepared baking pan. Bake in the preheated oven for 55 to 65 minutes, or until the top turns golden brown and a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
- Cool and Serve: Allow the bread to cool in the pan for at least 15-20 minutes before removing it. Then cool completely on a wire rack. Serve warm or at room temperature. Store wrapped in plastic wrap at room temperature for 3-4 days.
Notes
- Grating the vegetables and apple on the large side of a box grater helps retain moisture and texture.
- Do not over-mix the batter to avoid a dense loaf.
- Chilling the greased pan before baking improves release and loaf shape.
- Using fresh lemon juice adds a slight tang that balances sweetness and keeps apple color bright.
- Optional add-ins like nuts or dried fruits add texture and flavor variety.
- Store the bread wrapped at room temperature; it keeps well for 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American
Keywords: zucchini bread, carrot bread, apple bread, quick bread, healthy bread, vegetable bread, fruit bread, autumn baking
