Apple, Carrot, & Zucchini Bread
Craving a healthy, delicious snack that’s both easy to make and perfect for lunchboxes or afternoon tea? This moist and flavorful Apple, Carrot, and Zucchini Bread is packed with wholesome ingredients, including nutrient-rich veggies and fruits—plus, it’s nut-free!
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Servings: 16 slices
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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.