A simple and healthy Apple, Carrot & Zucchini Bread that is so beautifully moist, sweet and delicious. It makes a perfect (nut free) lunch box option, an afternoon tea treat, or even a 'breakfast on the run'!
I'm so excited to share my Zucchini, Apple & Carrot Bread recipe with you today. It is SUCH A GOOD ONE - I promise!
Lately I've been obsessed with baking sweet breads and loaves. Whether it's my most popular and classic Cafe Style Banana Bread, or my rich and fudgy Double Chocolate Banana Bread, this sweet and zesty Lemon Glazed Strawberry Loaf or my Chocolate Chip Zucchini Bread - they are all simply delicious.
Being loaded with healthy goodness, this carrot, apple & zucchini bread makes such a versatile loaf. Pop a slice in a lunch box or enjoy whenever you need a healthy energy-boosting snack.
Or pop a slice in the toaster for a delicious breakfast!
Why You're Going To Love This Recipe
This zucchini bread with carrot is incredibly moist and full of flavour.
- Perfect combo - the sweetness of the apples combined with the moistness of grated carrot and zucchini makes this loaf similar in texture to a carrot cake.
- Great way to smuggle in some veggies - plus it's the best way to use up excess zucchinis!
- Adaptable - you can mix and match the quantities of the carrot, zucchini and apple, as long as the total quantity used is the same as the recipe.
- Healthy and nut-free - full of goodness, this healthy zucchini carrot bread is a 'guilt free' winner.
- Double the quantity - one for the freezer! Freeze as a whole loaf, or cut into slices and freeze for a quick and easy 'grab-and-go' snack.
- Only 10 mins prep time - for the best carrot zucchini bread.
- Conventional and Thermomix- this recipe can be made conventionally or in a Thermomix. You will find both the conventional and Thermomix methods in the recipe card at the bottom of the post.
What You Need
There's no fancy ingredients in this healthy zucchini bread, just loads of baking basics, plus grated vegetables and apple.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method!
- Self-raising flour - also known as self-rising flour, this is a blend of plain (all purpose) flour and a raising agent. You can make your own by using my self-raising flour recipe here.
- Bi-carbonate of soda - also known as baking soda. In Australia, we use the term bicarbonate of soda (or bicarb soda for short), whereas in countries such as the US, it is referred to as baking soda.
- Salt & cinnamon - a little cinnamon just gives that subtle spiced flavour.
- Caster sugar - also known as superfine sugar.
- Eggs - lightly beaten. I recommend using large eggs (60g). Ensure they are at room temperature for the very best results.
- Coconut oil - this helps to keep the loaf soft and moist.
- Carrot & zucchini - grated. No need to peel carrots, you can just wash them well.
- Apple - two small unpeeled apples. Any variety is suitable to use in this healthy carrot bread.
Equipment Required
No fancy equipment required for this carrot zucchini bread!
- Grater, food processor or Thermomix - to grate the carrot, zucchini and apples.
- Oven
Step By Step Instructions
Once you've prepared the ingredients, it's all mixed together in one large bowl!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method!
Step 1 - Preheat Oven And Mix Dry Ingredients
Preheat your oven to 180 degrees celsius (fan forced), and grease and line your loaf tin.
Sift the self-raising flour, bi-carb soda, salt and cinnamon into a large bowl, add the caster sugar and mix all together, then make a well in the centre of the ingredients.
Step 2 - Add The Wet Ingredients
Add the lightly beaten eggs and the melted coconut oil.
Mix all together to combine.
Step 3 - Add The Grated Ingredients
Add the grated apples, carrots and zucchini to the bowl.
Note: make sure you squeeze all the excess liquid from the grated zucchini before adding it to the mix otherwise it will make the loaf too 'moist'.
Gently mix to combine the grated ingredients into the loaf mixture well.
Step 4 - Bake
Spoon the mixture into your greased and lined loaf tin, smooth the top, and then bake for 50-60 minutes. Towards end of baking time, test with a skewer to ensure the loaf is cooked through. Just leave in the tin for 10 minutes to cool before removing.
FAQs
This Apple, Zucchini & Carrot Bread is completely nut-free so it makes a great lunchbox option. It's also the perfect way to smuggle a few veggies in to your day.
I prefer to leave the skin on as the peel is packed with beneficial nutrients. As long as you give them a good wash prior to grating, it's preferable (and quicker) to leave these unpeeled.
To avoid sogginess, ensure that you squeeze all of the liquid out of the zucchini once it has been grated. I use a strainer and paper towel or tea towel to press the liquid out before adding zucchini to the mix.
Note: This is a moist loaf, so even after removing all of the liquid from the zucchini, it will remain moist once cooked.
There's 244 calories in one serve of this carrot zucchini bread loaf (16 serves total) - plus loads of healthy goodness too!
Yes! This best quick bread recipe can be varied in a number of ways. For instance, if you want to omit the carrot, you could use just zucchini and apple, alternatively just carrot and apple. And you can play around with the quantities of each, as long as the total amount used is as specified in the recipe.
Yes - they're the same summer squash, however courgettes are usually picked smaller and zucchinis tend to be grown larger. Zucchini (Italian) is the common term used in American English speaking countries, while courgette (French) is the more common term among French and British English speaking people.
Expert Tips
Variations
You could add some chopped nuts, such as walnuts or pecans, if you would like. You could also top this loaf with a light lemon glaze, or a luscious cream cheese frosting which would be absolutely delicious too!
Storing
This Apple, Carrot & Zucchini Bread can be stored in an airtight container at room temperature for 4-5 days.
Freezing
Alternatively, this loaf can be wrapped well and frozen whole for up to 3 months, or cut into slices and frozen individually for a quick and easy grab-and-go snack.
Allow to defrost at room temperature before consuming.
More Zucchini Recipes
Whether you're planning on making this for school lunch boxes or simply want a yummy healthy treat for yourself, you'll find this Zucchini, Apple & Carrot Bread both easy to make and delicious!
And when zucchinis are plentiful, there's a multitude of ways to use them. If you looked in my freezer you would always find some serves of quick & easy zucchini slice, or healthy zucchini & sweet potato slice for those super handy, last minute dinners.
Apple, Carrot, Zucchini Bread
Ingredients
- 265 g (2 cups) self-raising flour
- 1 tsp bi-carb soda
- pinch of salt
- 1 tsp ground cinnamon
- 225 g (1 cup) caster sugar
- 3 eggs, lightly beaten room temperature
- 120 g (½ cup) coconut oil, melted
- 1 cup grated carrot 2 small
- 1 cup grated zucchini, strained 1 large
- 1 cup grated apple 2 small
Instructions
Conventional Method
- Preheat oven to 180 degrees celsius (fan-forced). Grease and line a deep loaf pan with baking paper and set aside.
- Sift the self-raising flour, bi-carb soda and cinnamon into a bowl, add the salt and caster sugar. Mix together well. Make a well in the middle of the ingredients.
- Add the lightly beaten eggs and the melted coconut oil and mix together.
- Add the grated carrot, drained zucchini (see note) and apple and fold through.
- Spoon the mixture into the prepared tin, smooth down the top with a spoon and bake in the oven for 50-60 minutes or until cooked through when tested with a skewer. Leave to cool in the tin for 10 minutes before carefully transferring to a wire rack to cool completely.
- Store in an airtight container at room temperature for 4 days or freeze for up to 3 months.
Thermomix Method
- Preheat oven to 180 degrees celsius (fan-forced). Grease and line a deep loaf pan with baking paper and set aside.
- Place the zucchini into the Thermomix bowl. Grate by pressing Turbo 3-5 times or until grated. Place into a strainer and squeeze out any excess liquid (see notes). Set aside.
- Place the carrot and apple into the Thermomix bowl and grate by pressing Turbo 3-5 times or until grated. Set aside.
- In a clean and dry Thermomix bowl, add the self-raising flour, bi-carb soda, salt and cinnamon and sift by pressing Turbo 8 times.
- Add the caster sugar and mix for 10 seconds on Reverse, Speed 4.
- Add the lightly beaten eggs, the melted coconut oil, the grated zucchini, carrot and apple and mix for 15 seconds on Reverse, Speed 4, or until completely combined (use the spatula to assist).
- Spoon the mixture into the prepared tin, smooth down the top with a spoon and bake in the oven for 50-60 minutes or until cooked through when tested with a skewer.
- Leave to cool in the tin for 10 minutes before carefully transferring to a wire rack to cool completely.
- Store in an airtight container at room temperature for 4 days or freeze for up to 3 months.
Notes
- Strain the excess liquid from the grated zucchini by placing into a strainer and squeezing with a tea towel or paper towel.
- I recommend leaving the skin on the apple and vegetables as the peel is packed with beneficial nutrients. As long as you give them a good wash prior to grating, it's preferable (and quicker) to leave these unpeeled. It's really an individual choice though.
- Recipe can be adapted depending on what you have available - if you want to omit the carrot, you could use just zucchini and apple, alternatively just carrot and apple. And you can play around with the quantities of each, as long as the total amount used is as specified in the recipe.
- Variations - you could add some chopped nuts, such as walnuts or pecans, if you would like. You could also top this loaf with a light lemon glaze, or a luscious cream cheese frosting which would be absolutely delicious too!
- Storing - this Apple, Carrot & Zucchini bread can be stored in an airtight container at room temperature for 4-5 days. Alternatively, it can be wrapped well and frozen whole for up to 3 months, or cut into slices and frozen individually for a quick and easy grab-and-go snack. Allow to defrost at room temperature before consuming.
Rose
Sounds wonderful. I wonder if the coconut oil can be replaced with milk olive oil?
Lucy
Hi Rose, I would not recommend this substitution.
Ezza
Delicious. I made it with 200g sugar + I didn't miss the omitted 25g. I might even try it with less next time, certainly if I intend to frost it.
Ali K
What a good recipe I did this gluten-free. Instead of 2 cups of flour I used:
- 1/2 cup rice flour
- 1/2 cup almond flour
- 1/2 cup corn flour
- 1/2 cup coconut flour
- 1 tbsp of psyllium husk
Lucy
Fantastic! Thank you so much for sharing your tips! xx
Angela
A quick and easy recipe with delicious results. The bread is lovely, all the flavours work so well together with a lovely hint of cinnamon. Absolutely fantastic! Will be making this again.
Lucy
Thank you so much!
Trina
Hi, my daughter has reactions to Apple. Can I leave it out or substitute if for something else?
Thanks, Trina
Lucy
Hi Trina, you could perhaps try substituting it for a similar fruit (like pear) - however, I haven't personally tried to do so!
Acelya
Hi Lucy - is there an alternative to the sugar?
Lucy
Hi there, some readers have successfully used coconut sugar!