Carrot Apple Zucchini Bread
Packed with wholesome ingredients and bursting with flavor, this Carrot Apple Zucchini Bread is the ultimate fusion of nutrition and indulgence. Perfectly spiced with cinnamon and nutmeg, this moist loaf combines the natural sweetness of grated carrots, crisp apples, and tender zucchini, making it a balanced treat that’s both healthy and satisfying. Each bite is enhanced with an optional crunch from walnuts or pecans, adding texture and depth. With a quick 20-minute prep time and a golden bake in just under an hour, this easy bread recipe is ideal for breakfast, snacks, or a guilt-free dessert. Whether you’re looking to use up seasonal produce or bake a crowd-pleasing treat, this recipe delivers every time. Enjoy fresh slices straight from the oven or store for later—it’s a versatile delight the whole family will love.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1.5 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 0.5 teaspoons salt
- 0.75 cups granulated sugar
- 0.5 cups brown sugar, packed
- 2 large eggs
- 0.5 cups vegetable oil
- 2 teaspoons vanilla extract
- 1 cup carrots, grated
- 1 cup apple, grated
- 1 cup zucchini, grated
- 0.5 cups walnuts or pecans, chopped (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease or line a 9x5-inch loaf pan with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined. Set aside.
In a separate bowl, combine the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Whisk until smooth and fully incorporated.
Fold the grated carrots, apple, and zucchini into the wet ingredients.
Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until just combined. Do not overmix.
If using, fold in the chopped walnuts or pecans for added texture and flavor.
Pour the batter evenly into the prepared loaf pan and smooth out the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Slice and serve your delicious Carrot Apple Zucchini Bread. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.7 g | 25% | |
| Saturated Fat | 2.7 g | 14% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 336 mg | 15% | |
| Total Carbohydrate | 62.4 g | 23% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 35.6 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 39 mg | 3% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 222 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
