This Moist Carrot Apple Zucchini Bread is a tasty mash-up of flavors! Packed with sweet carrots, juicy apples, and soft zucchini, it’s like a garden party in your mouth.
Don’t be surprised if this bread disappears quickly. I love having a slice for breakfast with my coffee; it’s the perfect way to sneak in some veggies without anyone noticing! ☕️🥕
Key Ingredients & Substitutions
All-Purpose Flour: This is your base ingredient for structure. If you’re looking for a gluten-free option, use a 1:1 gluten-free flour blend instead.
Granulated Sugar: Regular sugar keeps the bread sweet and moist. For a healthier twist, you can use coconut sugar or a natural sweetener like honey (just reduce the liquid slightly).
Vegetable Oil: It adds moisture. You can replace it with melted coconut oil or even applesauce for a lighter option.
Zucchini: Make sure to squeeze out excess moisture to prevent a soggy bread. If you don’t have zucchini, try using shredded squash instead.
Apples: Any sweet apple works well, but my favorites are Honeycrisp or Fuji. If you’re out of apples, you can use pears or even crushed pineapple (drained) for a unique twist!
How Do I Make Sure My Bread Is Moist and Not Overmixed?
Keeping your bread moist hinges on two key factors: the right mixing technique and not overbaking. When combining wet and dry ingredients, fold rather than stir to keep air pockets in the mix. This creates a tender bread.
- Combine your wet ingredients until just blended before introducing the dry mix.
- Stop mixing as soon as there’s no dry flour left; the batter should be lumpy, not smooth.
- Use a toothpick to check doneness; it’s better to underbake slightly since the bread continues cooking from residual heat after it’s out of the oven.
By following these tips, you’ll end up with a wonderfully moist carrot apple zucchini bread every time!
Moist Carrot Apple Zucchini Bread
Ingredients You’ll Need:
Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves (optional)
Wet Ingredients:
- 2 large eggs
- 1 cup granulated sugar
- ½ cup vegetable oil
- 1 tsp vanilla extract
Fruits and Vegetables:
- 1 cup shredded carrot (about 2 medium carrots)
- 1 cup shredded zucchini (about 1 medium zucchini), excess moisture squeezed out
- 1 cup finely chopped apple (about 1 medium apple, peeled or unpeeled)
Optional Add-ins:
- ½ cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This delicious bread will take about 15 minutes to prepare and approximately 55-65 minutes to bake. Afterward, you’ll want to let it cool for about 10 minutes in the pan before transferring it to a wire rack to cool completely. In total, you’re looking at about 1 hour and 30 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Prepare your 9×5-inch loaf pan by greasing and flouring it well, or line it with parchment paper to make removing the bread easier later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves (if you’re using them). Set this mixture aside as it will combine with your wet ingredients later.
3. Prepare the Wet Mixture:
In a large mixing bowl, beat the eggs and granulated sugar together until the mixture becomes smooth and slightly fluffy. This will help create a light texture in your bread.
4. Combine Wet Ingredients:
Add the vegetable oil and vanilla extract to the egg and sugar mixture, stirring until well combined.
5. Fold in Fruits and Veggies:
Now, mix in the shredded carrot, zucchini, and chopped apple into the wet mixture, ensuring everything is evenly distributed.
6. Combine Dry and Wet Mixtures:
Gradually add the dry ingredients to the wet mixture. Use a folding motion to mix gently until just combined. Avoid overmixing to keep your bread moist and soft.
7. Add Nuts (Optional):
If you’d like to include nuts in your loaf, fold them in gently at this stage.
8. Pour into the Pan:
Pour the batter into the prepared loaf pan and smooth the top with a spatula so it bakes evenly.
9. Bake the Bread:
Bake in the preheated oven for about 55-65 minutes. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
10. Cool the Bread:
Once baked, remove the bread from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
11. Time to Enjoy!
Your moist carrot apple zucchini bread is ready to be enjoyed! It’s delicious on its own or spread with a bit of butter or cream cheese. Store any leftovers in an airtight container at room temperature or in the fridge. It stays moist for several days and can also be frozen for longer storage!
FAQ for Moist Carrot Apple Zucchini Bread
Can I Substitute Whole Wheat Flour for All-Purpose Flour?
Yes, you can use whole wheat flour instead of all-purpose flour. However, you may want to adjust the liquid slightly, as whole wheat flour absorbs more moisture. Start with 1 cup of whole wheat flour and add a tablespoon or two of milk if the batter seems too thick.
What Can I Use Instead of Eggs for a Vegan Option?
For a vegan version, you can use a flaxseed meal or chia seed egg substitute. Mix 1 tablespoon of ground flaxseed or chia seeds with 3 tablespoons of water, let it sit for a few minutes until it gels, and then add it to your mixture in place of each egg.
How Should I Store Leftover Bread?
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or wrap it tightly and freeze it for up to 3 months.
Can I Add Other Ingredients Like Chocolate Chips or Raisins?
Absolutely! Feel free to mix in chocolate chips, raisins, or dried cranberries for added flavor and texture. Just be mindful not to exceed the total batter amount, as too many add-ins can affect the baking. About ½ cup of extras should work nicely!
