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Loaf of freshly baked Carrot Apple Zucchini Bread with walnuts and spices

Carrot Apple Zucchini Bread

A cozy loaf that combines carrots, zucchini, and apple for a tender, lightly sweet treat that pairs perfectly with coffee.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup finely shredded zucchini, lightly packed
  • 1 cup finely shredded carrots
  • 1 cup peeled and shredded sweet apple (like Honeycrisp or Fuji)
  • 2 large eggs room temperature if possible
  • 3/4 cup granulated sugar or a mix of half white, half brown sugar
  • 1/2 cup neutral oil (like canola or light olive oil)
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon fine salt
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1/2 cup raisins or mini chocolate chips (optional)

Method
 

Preparation
  1. Preheat your oven to 350°F and position a rack in the center. Line and lightly grease your loaf pan.
  2. Grate the zucchini, carrot, and apple using the fine holes of your grater. Gently press the shredded zucchini and apple with a few paper towels to wick off excess liquid, but don’t squeeze them dry.
Mix, Bake, Cool
  1. In a large bowl, whisk eggs, sugar, oil, and vanilla until smooth and a bit creamy.
  2. In another bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  3. Add the dry ingredients to the wet and stir until most of the flour is combined.
  4. Fold in the zucchini, carrot, and apple, plus nuts or raisins if you’re using them.
  5. Scoop into the prepared pan and smooth the top.
  6. Bake for 55 to 65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. If the top is browning too quickly near the end, tent loosely with foil.
  8. Cool in the pan for 15 minutes, then lift the loaf onto a rack to cool fully before slicing.

Notes

Let the loaf cool completely before storing. It stays fresh at room temp for 2 days wrapped in foil or placed in an airtight container. For longer storage, slice and freeze in a freezer bag for up to 3 months.