Of course! Apple and Carrot Zucchini Bread is a fantastic combination. It’s a wonderfully moist, flavorful, and nutrient-packed quick bread that’s perfect for breakfast, a snack, or even dessert.
Here is a detailed, reliable recipe that balances sweetness, spice, and moisture perfectly.
Apple Carrot Zucchini Bread
This recipe yields one 9×5 inch loaf. It’s incredibly moist, so it keeps well and the flavors develop even more the next day.
Ingredients
Dry Ingredients:
· 1 ½ cups (180g) all-purpose flour
· 1 tsp baking soda
· ½ tsp baking powder
· ½ tsp salt
· 2 tsp ground cinnamon
· ½ tsp ground nutmeg
· ¼ tsp ground ginger (optional)
Wet Ingredients:
· 2 large eggs, at room temperature
· ½ cup (100g) granulated sugar
· ½ cup (100g) packed light brown sugar
· ½ cup (120ml) neutral oil (e.g., vegetable, canola, or avocado)
· 1 tsp vanilla extract
Mix-Ins:
· 1 cup (120g) grated zucchini (from about 1 medium zucchini, unpeeled)
· ¾ cup (85g) grated carrot (from about 1 large carrot, peeled)
· ¾ cup (90g) grated apple (from about 1 medium apple, any variety like Granny Smith, Honeycrisp, or Gala)
· ½ cup (60g) chopped walnuts or pecans (optional)
· ½ cup (80g) raisins or dried cranberries (optional)
Instructions
1. Prepare the Pan and Oven: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line it with parchment paper, leaving an overhang on the two long sides for easy removal.
2. Prepare the Fruits and Vegetables:
· Grate the zucchini. No need to squeeze out the water. Its moisture is key to the bread’s texture.
· Grate the carrot and the apple (leave the peel on for extra nutrients and color, if you like).
· Set aside.
3. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. This ensures the leavening and spices are evenly distributed.
4. Combine Wet Ingredients: In a large bowl, whisk the eggs until frothy. Add both sugars and whisk vigorously until well combined and slightly pale. Slowly stream in the oil while whisking continuously until the mixture is smooth and emulsified. Whisk in the vanilla extract.
5. Combine Wet and Dry: Add the dry flour mixture to the wet ingredients. Use a spatula to fold together until just combined. Do not overmix; a few streaks of flour are okay.
6. Fold in Mix-Ins: Add the grated zucchini, carrot, apple, and any optional nuts or dried fruit to the batter. Gently fold everything together until evenly distributed.
7. Bake: Pour the batter into the prepared loaf pan and spread it evenly into the corners.
· Optional Topping: Sprinkle the top with a tablespoon of oats, a sprinkle of brown sugar, or a few extra chopped nuts for a nice crunch.
· Bake for 55-65 minutes. The bread is done when a toothpick or cake tester inserted into the center comes out clean or with a few moist crumbs (but no wet batter).
· Because of the high moisture content, the top may brown quickly. If it looks like it’s getting too dark after 40 minutes, tent it loosely with aluminum foil.
8. Cool: This is a crucial step! Let the bread cool in the pan on a wire rack for 20 minutes. Then, use the parchment paper overhang to lift the bread out of the pan and place it directly on the wire rack to cool completely (at least 1-2 hours). Slicing into it while it’s warm will cause it to be gummy.
Tips for Success
· Don’t Squeeze the Zucchini: Unlike some zucchini bread recipes, here you want to keep all that natural moisture. It’s the secret to an incredibly moist crumb.
· Grating Size: Use the large holes on your box grater. This provides texture without making the batter too wet or dense.
· Avoid Overmixing: Overmixing the batter after adding the flour develops gluten, which can lead to a tough, dense bread. Mix until just combined.
· Testing for Doneness: Oven temperatures vary. Start checking at 55 minutes. If the toothpick comes out with wet batter, it needs more time. If it comes out with a few moist crumbs, it’s perfect.
· Storage: Once completely cool, wrap tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, it freezes beautifully for up to 3 months. Slice it first for easy thawing of individual portions.
Enjoy your delicious and wholesome homemade bread