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Loaf of Carrot Apple Zucchini Bread with slices on a wooden board

Carrot Apple Zucchini Bread

Enjoy this deliciously moist Carrot Apple Zucchini Bread infused with the flavors of fall, perfect for any time of the day.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup grated zucchini Grate just before use for freshness.
  • 1 cup grated carrot Grate just before use for freshness.
  • 1 cup applesauce
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/3 cup vegetable oil
  • 2 large eggs Can be substituted with flax eggs for vegan option.
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 1/2 cups all-purpose flour Add more if the mixture feels too wet.
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup chopped nuts (optional) Toast before folding in for a richer taste.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan.
  2. In a large bowl, mix together the grated zucchini, grated carrot, applesauce, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
  3. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. If using, fold in the chopped nuts.
  5. Pour the batter into the prepared loaf pan.
Baking
  1. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Serve warm slices with a spread of creamy butter or enjoy plain with a warm cup of tea. Store in the fridge for 3-5 days or freeze for longer storage.