Craving a treat that’s both healthy and delicious?
This Apple, Carrot & Zucchini Bread is packed with wholesome fruits and veggies, making it a perfect, moist snack or lunchbox addition.
Plus, it’s nut-free, so it’s safe for everyone!
Whip it up in no time and enjoy a guilt-free bite of goodness that’ll satisfy your sweet tooth and fuel your day!
For Apple, Carrot & Zucchini Bread
- Self-raising Flour – The base of the bread, which helps it rise without needing additional leavening agents.
- Baking Soda (Bi-carb Soda) – Helps with the rise and texture of the bread.
- Salt – Balances the sweetness and enhances the flavors.
- Ground Cinnamon – Adds warmth and spice to complement the apples, carrots, and zucchini.
- Caster Sugar – Sweetens the bread, creating a light and moist texture.
- Eggs – Binds all the ingredients together and contributes to the bread’s fluffiness.
- Coconut Oil – Adds moisture and a slight coconut flavor, plus it helps keep the bread soft.
- Grated Carrot – Adds natural sweetness and moisture to the bread.
- Grated Zucchini – Adds moisture and texture, helping to keep the bread moist without overpowering the flavor.
- Grated Apple – Adds sweetness and natural flavor, complementing the carrots and zucchini.
Apple, Carrot & Zucchini Bread
Notes
Ingredients:
- 2 cups (265g) self-raising flour
- 1 tsp baking soda (bi-carb soda)
- Pinch of salt
- 1 tsp ground cinnamon
- 1 cup (225g) caster sugar
- 3 eggs, lightly beaten (at room temperature)
- ½ cup (120g) melted coconut oil
- 1 cup grated carrot (about 2 small carrots)
- 1 cup grated zucchini, well-drained (about 1 large zucchini)
- 1 cup grated apple (about 2 small apples)
Instructions (Conventional Method):
- Preheat your oven to 180°C (fan-forced). Grease and line a deep loaf tin with baking paper.
- In a large mixing bowl, sift together the flour, baking soda, and cinnamon. Add the salt and sugar. Stir to combine.
- Make a well in the center of the dry ingredients. Pour in the eggs and melted coconut oil. Mix gently.
- Add the grated carrot, drained zucchini, and grated apple. Fold until just combined.
- Spoon the batter into your prepared tin. Smooth the top with the back of a spoon.
- Bake for 50–60 minutes, or until a skewer inserted into the center comes out clean.
- Let the loaf cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
- Store in an airtight container for up to 4 days at room temperature, or freeze for up to 3 months.
Instructions (Thermomix Method):
- Preheat oven to 180°C (fan-forced). Prepare loaf tin as above.
- Add zucchini to the Thermomix bowl. Turbo 3–5 times to grate. Transfer to a strainer and squeeze out excess liquid.
- Add carrot and apple to the bowl. Turbo 3–5 times to grate. Set aside.
- Clean the bowl. Add flour, baking soda, salt, and cinnamon. Turbo 8 times to sift.
- Add sugar. Mix for 10 seconds | Reverse | Speed 4.
- Add eggs, melted coconut oil, and grated veggies/fruit. Mix for 15 seconds | Reverse | Speed 4 (use spatula to assist if needed).
- Pour batter into prepared tin and bake for 50–60 minutes, or until a skewer comes out clean.
- Cool in tin for 10 minutes before moving to a wire rack. Store as above.
Tips & Variations:
- Zucchini: Be sure to squeeze out excess moisture—use a clean tea towel or paper towels.
- No need to peel: Leave the skins on your apple, carrot, and zucchini if washed well—they add extra fiber and nutrients!
- Flexible: You can adjust the carrot/zucchini/apple amounts, as long as the total equals 3 cups.
- Optional Add-ins: Try chopped walnuts, pecans, or a drizzle of lemon glaze. Cream cheese frosting would also be a delicious topping.
- Freezer-friendly: Slice and freeze individually for a quick snack. Thaw at room temp before eating.
1. Can I prepare the batter ahead of time?
It’s best to bake the bread immediately after preparing the batter. Letting it sit may affect the texture and rise.
2. How can I prevent the bread from sticking to the pan?
Grease and flour your loaf pan thoroughly before adding the batter. Alternatively, using baking spray with flour can ensure easy removal.
3. Is it necessary to peel the fruits and vegetables before grating?
No, it’s not necessary. Leaving the skins on apples, carrots, and zucchini adds nutrients and fiber. Just make sure to wash them thoroughly before grating.
4. How do I properly drain the grated zucchini?
Place the grated zucchini in a strainer and press out excess liquid using a clean tea towel or paper towels. This prevents the bread from becoming too moist.
5. Can I add nuts or dried fruits to the bread?
Yes, adding chopped nuts like walnuts or pecans, or dried fruits such as raisins or cranberries, can enhance flavor and texture. Fold them into the batter along with the grated fruits and vegetables.
