A simple (and nut-free) Apple, Zucchini & Carrot Bread that is moist and delicious. Perfect for lunch boxes or an afternoon tea treat!

Apple, Zucchini & Carrot Bread - Conventional Method

A simple (and nut-free) Apple, Zucchini & Carrot Bread that is moist and delicious. Perfect for lunch boxes or an afternoon tea treat!
5 from 1 vote
Print Pin
Course: breads
Cuisine: Healthy Snacks
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 12 slices

Ingredients

  • 2 cups (265g) self-raising flour
  • 1 tsp bi-carb soda
  • pinch of salt
  • 1 tsp ground cinnamon
  • 1 cup (225g) caster sugar
  • 3 eggs, lightly beaten
  • 1/2 cup coconut oil, melted
  • 1 cup grated carrot
  • 1 cup grated zucchini, strained
  • 1 cup grated apple

Instructions

  • 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, salt and cinnamon into a bowl. Add the caster sugar and 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 1 month. 

Notes

Strain the excess liquid from the grated zucchini by placing into a strainer and squeezing with a tea towel or paper towel. 
If your bread is browning to quickly in the oven, lightly place a sheet of foil over the top and continue cooking.