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+ servings
Slices of a sweet baked bread with carrot, zucchini and apple grated through.

Apple, Carrot, Zucchini Bread

A simple (and nut-free) Apple, Carrot, Zucchini Bread that is moist and delicious. Perfect for lunch boxes or an afternoon tea treat!
5 from 16 votes
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Course: breads
Cuisine: Healthy Snacks
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 16 slices
Calories: 244kcal
Cost: $10

Equipment

  • Oven
  • Thermomix (optional)

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. 

Video

Notes

RECIPE NOTES & TIPS:
  • 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.

Nutrition

Calories: 244kcal | Carbohydrates: 39g | Protein: 5g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 31mg | Sodium: 97mg | Potassium: 95mg | Fiber: 1g | Sugar: 16g | Vitamin A: 1400IU | Vitamin C: 2.2mg | Calcium: 15mg | Iron: 0.5mg