Description
This Carrot Apple Zucchini Bread is a moist and flavorful loaf packed with fresh grated carrots, apple, and zucchini, perfectly spiced with cinnamon and nutmeg. Enhanced with walnuts for added texture, this wholesome bread offers a delicious way to include more veggies and fruit in your diet, making it ideal for breakfast or a healthy snack.
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
- 1/2 cup chopped walnuts
Instructions
- Preheat oven 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.
- Combine wet ingredients: In a separate bowl, whisk together the vegetable oil, granulated sugar, eggs, and vanilla extract until smooth.
- Add grated produce: Stir the grated carrots, zucchini, and peeled apple into the wet ingredient mixture until evenly distributed.
- Combine wet and dry: Gradually add the dry ingredient mixture to the wet mixture, stirring gently until just combined to avoid over-mixing. Fold in the chopped walnuts if using.
- Pour batter into pan: Transfer the batter into the prepared loaf pan and spread it out evenly with a spatula.
- Bake the bread: Place the loaf pan in the preheated oven and bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean, indicating the bread is fully cooked.
- Cool the loaf: Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Make sure all the grated ingredients are well-drained to avoid excess moisture that can affect baking.
- Chopped walnuts are optional but add a nice crunch and flavor; you can substitute with pecans or omit for a nut-free version.
- Use a toothpick or cake tester to check doneness to prevent under or over-baking.
- This bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a gluten-free variation, substitute the all-purpose flour with a gluten-free flour blend.
