HomeBreakfastCarrot Apple Zucchini Bread Recipe

Carrot Apple Zucchini Bread Recipe

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Carrot Apple Zucchini Bread Recipe

Carrot Apple Zucchini Bread is a delightful and nutritious treat that combines the best of fresh vegetables and fruits into a moist, flavorful loaf. This bread is perfect for breakfast, a snack, or even dessert. Packed with the natural sweetness of apples and the earthy flavors of carrots and zucchini, it’s a great way to enjoy a healthier baked good without compromising on taste.

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Why You’ll Love This Recipe

  1. Nutritious: Loaded with vegetables and fruits, this bread is a great way to incorporate more produce into your diet.
  2. Moist and Flavorful: The combination of carrots, apples, and zucchini ensures a moist texture and a rich flavor profile.
  3. Versatile: Enjoy it as a breakfast option, a midday snack, or a sweet treat after dinner.
  4. Easy to Make: This recipe is straightforward and requires minimal preparation, making it perfect for bakers of all skill levels.

Ingredients

Dry Ingredients

  • All-Purpose Flour: 2 cups
  • Baking Soda: 1 teaspoon
  • Baking Powder: 1 teaspoon
  • Ground Cinnamon: 1 teaspoon
  • Ground Nutmeg: ½ teaspoon
  • Salt: ½ teaspoon

Wet Ingredients

  • Large Eggs: 2
  • Vegetable Oil: ½ cup (or melted coconut oil)
  • Granulated Sugar: ¾ cup
  • Brown Sugar: ½ cup, packed
  • Vanilla Extract: 1 teaspoon

Fruits and Vegetables

  • Carrots: 1 cup, grated
  • Zucchini: 1 cup, grated (squeeze out excess moisture)
  • Apple: 1 cup, grated (peeled and cored)
  • Walnuts: ½ cup, chopped (optional)
  • Raisins: ½ cup (optional)

Essential Kitchen Tools

  1. Mixing Bowls: One for dry ingredients and one for wet ingredients.
  2. Grater: For grating carrots, zucchini, and apple.
  3. Whisk: For combining wet ingredients.
  4. Spatula: For folding in the fruits and vegetables.
  5. Loaf Pan: 9×5 inch, greased and floured.
  6. Cooling Rack: For cooling the bread.

Step-by-Step Instructions

Preparing the Ingredients

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. Grate the Vegetables and Fruit: Grate the carrots, zucchini, and apple. Make sure to squeeze out the excess moisture from the zucchini using a clean kitchen towel or paper towels.

Mixing the Dry Ingredients

  1. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt.

Mixing the Wet Ingredients

  1. Beat Eggs and Sugars: In another bowl, whisk the eggs with the granulated sugar and brown sugar until well combined.
  2. Add Oil and Vanilla: Mix in the vegetable oil and vanilla extract until the mixture is smooth.

Combining Wet and Dry Ingredients

  1. Add Dry to Wet: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
  2. Fold in Fruits and Vegetables: Gently fold in the grated carrots, zucchini, apple, walnuts, and raisins (if using) until evenly distributed throughout the batter.

Baking the Bread

  1. Pour Batter into Pan: Pour the batter into the prepared loaf pan, spreading it out evenly.
  2. Bake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
  3. Cool: Allow the bread to cool in the pan for about 10 minutes, then transfer it to a cooling rack to cool completely.

Tips for Perfect Carrot Apple Zucchini Bread

  • Grate Finely: Finely grate the vegetables and apple to ensure they integrate well into the batter and provide a consistent texture.
  • Moisture Control: Make sure to squeeze out excess moisture from the grated zucchini to prevent the bread from becoming too wet.
  • Don’t Overmix: Overmixing the batter can result in a dense, tough bread. Stir until the ingredients are just combined.
  • Check Doneness: Baking times can vary, so start checking for doneness at the 50-minute mark.

Variations and Substitutions

  • Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend.
  • Sugar Substitutes: Use honey or maple syrup instead of granulated sugar for a different flavor and added moisture.
  • Nut-Free: Omit the walnuts or substitute with seeds such as pumpkin or sunflower seeds for a nut-free version.
  • Spices: Add a pinch of ground cloves or ginger for a spicier loaf.

Serving Suggestions

  • Breakfast: Serve warm slices with a smear of butter or cream cheese for a delicious breakfast.
  • Snack: Enjoy a slice with a cup of coffee or tea as a midday snack.
  • Dessert: Top with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful dessert.

Storing and Freezing Instructions

  • Storing: Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to a week.
  • Freezing: Wrap the cooled bread tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. Thaw at room temperature before serving.

Nutritional Information

Each slice (based on 12 slices) has approximately:

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  • Calories: 250
  • Protein: 4g
  • Fat: 12g
  • Carbohydrates: 32g
  • Fiber: 2g
  • Sugar: 18g

Conclusion

Carrot Apple Zucchini Bread is a nutritious, flavorful, and versatile recipe that can be enjoyed any time of day. Its moist texture and rich taste make it a family favorite, and its simplicity ensures that even novice bakers can achieve great results. Whether for breakfast, snack, or dessert, this bread is sure to delight.

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FAQs

1. Can I use whole wheat flour instead of all-purpose flour? Yes, you can substitute whole wheat flour, but the texture will be denser. You might also need to add a bit more liquid to the batter.

2. Can I add other fruits or vegetables to the bread? Absolutely! Try adding grated pear, sweet potato, or even coconut for a unique twist.

3. How can I make this bread vegan? Substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg), and use coconut oil or another plant-based oil.

4. What can I use instead of vegetable oil? You can use melted coconut oil, applesauce, or even Greek yogurt for a healthier option.

5. How do I prevent the bread from sticking to the pan? Grease and flour the loaf pan well, or line it with parchment paper for easy removal.

Source: momontimeout.com

Yield: 24

Carrot Apple Zucchini Bread Recipe

Carrot Apple Zucchini Bread Recipe

Carrot Apple Zucchini Bread is a delightful and nutritious treat that combines the best of fresh vegetables and fruits into a moist, flavorful loaf. This bread is perfect for breakfast, a snack, or even dessert. Packed with the natural sweetness of apples and the earthy flavors of carrots and zucchini, it’s a great way to enjoy a healthier baked good without compromising on taste.

Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 1 cup unsalted butter melted
  • 2 cups granulated sugar
  • 3 eggs room temperature
  • ¼ cup fresh orange juice
  • 1 tbsp vanilla extract
  • 3¼ cups all-purpose flour
  • ½ tsp salt
  • 2½ tsp baking powder
  • ¾ tsp baking soda
  • 1 tsp cinnamon
  • pinch of ground cloves
  • pinch of ground nutmeg
  • 2 cups shredded carrots
  • 1 cup shredded zucchini
  • 1 cup diced peeled apple (Granny Smith, Fuji, whatever you have on hand)
  • ½ cup pecans chopped
  • Cream Cheese Glaze/Frosting
  • ½ cup cream cheese softened
  • ¼ cup butter softened
  • 2 - 3 cups powdered sugar
  • 1-3 tbsp orange juice as needed

Instructions

  • Preheat the oven to 350 degrees.
  • Grease and flour two 8x4 inch loaf pans. Line with parchment paper and set aside. (I use the baking spray with flour in it.)
  • Place zucchini in a large kitchen towel. Bring up the four corners and twist. Squeeze the towel to extract all the liquid from the zucchini, or as much as you can. Set aside.
  • In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, cloves, and nutmeg together. Set aside.
  • In a separate large bowl, whisk together the butter and sugar.
  • Add eggs, orange juice, and vanilla and whisk until combined.
  • Fold dry ingredients into wet ingredients along with the shredded carrots, shredded zucchini, apples, and pecans.
  • Pour into prepared pans.
  • Bake until golden brown, 55 to 60 minutes, or until loaves spring back when gently pressed with fingers.
  • Let cool completely before icing.

Cream Cheese Glaze/Frosting

  • Cream together cream cheese and butter with a hand mixer.
  • Add in 2 cups of powdered sugar and continue mixing. Drizzle in orange juice until desired consistency is achieved.
  • Frost bread and enjoy!
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