Imagine biting into the perfect slice of moist, spiced quick bread – sweet from apples, earthy from carrots, and ultra-tender from zucchini… without a single veggie taste! This Carrot Apple Zucchini Bread is:
Sneaky-nutritious (3 servings of veggies per slice!)
Warmly spiced (hello cinnamon and nutmeg!)
Beginner-friendly (one-bowl magic)
Let me show you how to make this family-approved, veggie-packed wonder – no fancy skills needed!
Table of Contents
Why You’ll Love This Recipe
Easy Carrot Apple Zucchini Bread
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 ½ tsp cinnamon
- ¼ tsp nutmeg
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 2 large eggs
- 1/2 cup maple syrup
- ⅓ cup melted coconut oil
- 1 tsp vanilla extract
- 1 cup grated zucchini (drained)
- ¾ cup grated carrot
- ½ cup grated apple
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- Grate zucchini, wrap in towel, and squeeze out excess moisture. Grate carrot and apple.
- Whisk dry ingredients (flour, baking soda/powder, spices, salt).
- In separate bowl, beat eggs, maple syrup, oil, and vanilla.
- Fold in grated veggies, then gently combine with dry ingredients.
- Pour into prepared pan and bake 50-55 minutes until toothpick comes out clean.
✅ Hidden veggies kids won’t detect
✅ Naturally sweetened with apples (no refined sugar option)
✅ Meal-prep hero (freezes beautifully)
✅ Allergy-friendly (easy gluten/dairy swaps included)
Ingredients
Dry Ingredients:
- 1 ½ cups all-purpose flour *(or 1:1 gluten-free blend)*
- 1 tsp baking soda
- ½ tsp baking powder
- 1 ½ tsp cinnamon
- ¼ tsp nutmeg
- ½ tsp salt
Wet Ingredients:
- 2 large eggs
- ½ cup maple syrup or honey (or ⅓ cup coconut sugar)
- ⅓ cup melted coconut oil (or vegetable oil)
- 1 tsp vanilla extract
Veggie Mix-Ins:
- 1 cup grated zucchini (wrung out in a towel)
- ¾ cup grated carrot (packed)
- ½ cup grated apple (peeled, any variety)
Optional Add-Ins:
- ½ cup chopped walnuts or pecans
- ¼ cup raisins or shredded coconut
Step-by-Step Instructions
1. Prep the Veggies
- Grate zucchini, carrot, and apple (use large holes).
- Wrap zucchini in a clean towel and squeeze out excess water.
Pro Tip: Keep apple peel on for extra fiber if your blender is powerful!
2. Mix Dry Ingredients
- Whisk together flour, baking soda/powder, spices, and salt.
3. Combine Wet Ingredients
- In another bowl, beat eggs, maple syrup, oil, and vanilla.
- Fold in grated veggies until just combined.
4. Bake to Perfection
- Pour into greased 9×5 loaf pan.
- Bake at 350°F (175°C) for 50-55 mins (toothpick test).
- Cool in pan 10 mins, then transfer to rack.
Pro Tips for Success
🔸 Moisture control: Squeezing zucchini prevents soggy bread
🔸 Sweetness tweak: Add 1 mashed banana for extra natural sugar
🔸 Texture hack: Toast nuts before adding for deeper flavor
FAQ Section
How do you know when zucchini bread is done?
Insert a toothpick into the center – it should come out with a few moist crumbs (not wet batter). The edges will pull away slightly from the pan, and the top springs back when gently pressed. For this recipe specifically, the carrot and apple add extra moisture, so don’t overbake waiting for a completely clean toothpick.
Why does my zucchini bread crumble?
Three common reasons:
Overbaking (dries out the bread)
Too much zucchini moisture (always wring it out!)
Not enough binding agents (this recipe uses 2 eggs + oil for perfect texture)
Pro Tip: Let the bread cool completely before slicing to prevent crumbling.
How long will zucchini bread stay fresh?
Room temperature: 3 days (wrapped tightly in foil)
Refrigerated: 1 week (great for meal prep!)
Frozen: 3 months (slice before freezing for easy portions)
Note: The apple in this recipe keeps it moist longer than standard zucchini bread!
Does zucchini bread rise when baking?
Yes! It rises moderately (about 1.5x height) due to:
✔ Baking powder/soda in this recipe
✔ Properly whipped eggs
✔ Not overmixing the batter
Unlike yeast breads, it won’t double in size.
What does zucchini bread taste like?
This Carrot Apple Zucchini Bread tastes like:
Warm spices (cinnamon/nutmeg shine through)
Subtle sweetness from apples and maple syrup
No veggie flavor! (zucchini adds moisture without taste)
Slightly denser than banana bread but lighter than pound cake
Final Thoughts: Carrot Apple Zucchini Bread – The Ultimate Veggie-Packed Treat You’ll Make Weekly
This Carrot Apple Zucchini Bread isn’t just delicious – it’s a nutrition-packed powerhouse that solves three kitchen dilemmas:
Why This Carrot Apple Zucchini Bread Wins:
Sneaky Nutrition: Packed with three types of produce (carrots, apples, zucchini) in every moist slice
Natural Sweetness: No refined sugar needed – just maple syrup and fruit
Gift-Ready: Beautiful when wrapped in parchment (add cinnamon stick for flair!)
Freezer-Friendly: Make double batches for instant healthy snacks
Pro Tips for Your Best Carrot Apple Zucchini Bread Yet:
• Toast slices and spread with almond butter for extra protein
• Add ½ cup walnuts or chocolate chips to the batter (or both!)
• Substitute ¼ cup applesauce for oil to reduce calories
We Want to See Your Creation!
Did you add a special twist to this Carrot Apple Zucchini Bread? Email [email protected] – we might feature your version!
Craving More?
Discover other veggie-packed treats on our Pinterest – including zucchini brownies and carrot cake oatmeal!
Happy Baking! May your kitchen smell like cinnamon and your picky eaters stay none the wiser about those hidden veggies!