Apple, Carrot & Zucchini Bread
This Apple, Carrot, and Zucchini Bread is about to become your new favorite snack!
Packed with fresh, nutrient-rich ingredients, this bread is moist, naturally sweet, and perfect for any time of day.
The best part? It’s completely nut-free, making it an ideal treat for lunchboxes, afternoon tea, or just when you need a wholesome, delicious bite.
With less than 10 minutes of prep time, you can pop it in the oven and let it work its magic—giving you a flavorful, veggie-packed loaf that’s sure to impress.
For Apple, Carrot & Zucchini Bread
- Self-Raising Flour – forms the base of the bread and provides rise.
- Baking Soda – helps the bread rise and adds a light texture.
- Salt – enhances the overall flavor.
- Ground Cinnamon – adds warmth and spice to the bread.
- Caster Sugar – sweetens the bread, balancing the flavors of the veggies.
- Eggs – binds the ingredients together and adds moisture.
- Coconut Oil – provides a rich, slightly tropical flavor while keeping the bread moist.
- Grated Carrot – adds natural sweetness and moisture.
- Grated Zucchini – packed with moisture and nutrients, balances the sweetness.
- Grated Apple – provides a subtle sweetness and enhances the moist texture.
Apple, Carrot, & Zucchini Bread
Ingredients:
- 265g (2 cups) self-raising flour
- 1 tsp baking soda
- Pinch of salt
- 1 tsp ground cinnamon
- 225g (1 cup) caster sugar
- 3 eggs (lightly beaten, at room temperature)
- 120g (½ cup) melted coconut oil
- 1 cup grated carrot (about 2 small carrots)
- 1 cup grated zucchini (1 large zucchini, strained to remove excess liquid)
- 1 cup grated apple (about 2 small apples)
Instructions:
For Conventional Oven:
- Preheat Oven:
- Preheat your oven to 180°C (fan-forced).
- Grease and line a deep loaf pan with baking paper.
- Prepare Dry Ingredients:
- Sift the flour, baking soda, cinnamon, and salt into a large bowl.
- Add the sugar and mix well.
- Create a well in the center.
- Combine Wet Ingredients:
- Add the beaten eggs and melted coconut oil to the well in the dry ingredients.
- Mix until combined.
- Add Grated Produce:
- Stir in the grated carrot, zucchini (make sure to strain it well), and apple.
- Fold them into the batter.
- Bake:
- Pour the mixture into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a skewer inserted comes out clean.
- Cool and Store:
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.
For Thermomix:
- Preheat Oven:
- Preheat your oven to 180°C (fan-forced) and prepare the loaf pan with baking paper.
- Grate Vegetables and Fruit:
- Grate the zucchini by placing it into the Thermomix and pressing Turbo 3-5 times, then strain out the excess liquid.
- Grate the carrot and apple by adding them to the Thermomix and pressing Turbo 3-5 times.
- Prepare Dry Ingredients:
- In a clean bowl, add the flour, baking soda, salt, and cinnamon.
- Sift by pressing Turbo 8 times.
- Add the sugar and mix for 10 seconds on Reverse, Speed 4.
- Combine Wet Ingredients:
- Add the beaten eggs, melted coconut oil, and the grated zucchini, carrot, and apple.
- Mix for 15 seconds on Reverse, Speed 4, or until fully combined (use the spatula to assist if needed).
- Bake:
- Pour the mixture into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a skewer inserted comes out clean.
- Cool and Store:
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack.
- Store the bread in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.
Notes & Tips:
- To remove excess liquid from the zucchini, strain it and gently squeeze using a tea towel or paper towel.
- It’s best to leave the skins on the apple and vegetables since they’re packed with nutrients. Make sure to wash them well before grating.
- You can adjust the quantities of each ingredient based on what you have available. If you don’t have enough of one ingredient, just adjust the proportions as long as the total quantity stays the same.
- For variety, consider adding nuts like walnuts or pecans, or topping the loaf with a light lemon glaze or cream cheese frosting.
Storage:
- The bread can be kept in an airtight container at room temperature for up to 4-5 days. For longer storage, wrap it tightly and freeze it. You can freeze it whole or slice it for easy grab-and-go servings.
Nutrition
Calories: 244kcal | Carbohydrates: 39g | Protein: 5g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 31mg | Sodium: 97mg | Potassium: 95mg | Fiber: 1g | Sugar: 16g | Vitamin A: 1400IU | Vitamin C: 2.2mg | Calcium: 15mg | Iron: 0.5mg
- Do I need to peel the veggies and apple?
Nope, no need to peel! Keeping the skin on the zucchini, carrot, and apple adds extra nutrients and fiber. Just make sure to give them a good wash before grating. It’s quicker too!
- How do I avoid the bread being too wet or soggy?
The trick is to squeeze out any excess liquid from the zucchini after grating. Just pop it in a strainer and press it with a tea towel or paper towel to get rid of the moisture, and your bread will turn out perfect!
- Can I use a different type of flour?
Sure thing! If you don’t have self-raising flour, simply use plain (all-purpose) flour and add 2 teaspoons of baking powder to make sure it rises just right.
- How should I store the bread?
Store it in an airtight container at room temperature for up to 4 days. You can also wrap it up and freeze it for up to 3 months—either as a whole loaf or in slices, making it a great grab-and-go snack!
- What if I don’t like nuts?
No worries! This recipe is naturally nut-free, so you can enjoy it as is. But feel free to add in your favorite nuts or seeds if you like. Just keep it simple if you prefer to skip them altogether!
