Name: Carrot Apple Zucchini Bread Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 cup shredded zucchini (squeeze out excess moisture); 1 cup shredded carrots; 1 cup shredded apple (peeled or unpeeled); 2 large eggs; ½ cup vegetable oil (or melted coconut oil); ½ cup brown sugar (or coconut sugar); ¼ cup granulated sugar (optional for more sweetness); 1 teaspoon vanilla extract; 1½ cups all-purpose flour (or whole wheat flour); 1 teaspoon baking soda; ½ teaspoon baking powder; ½ teaspoon salt; 1½ teaspoons cinnamon; ¼ teaspoon nutmeg; Optional: ½ cup chopped walnuts or pecans, ½ cup raisins

Why I Love This Recipe

I love how this bread uses three different produce staples—carrots, apples, and zucchini—without needing much fuss. The carrots add moisture and sweetness, the apples give it a fruity brightness, and the zucchini keeps it soft without making it taste overly “green.” I also enjoy how the spices bring everything together into a cozy loaf that smells incredible while baking. It’s family-friendly, freezer-friendly, and makes a great way to use up extra produce.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup grated zucchini (squeezed to remove moisture)
1 cup grated carrot
1 medium apple, peeled and grated
2 eggs
1/2 cup vegetable oil (or melted coconut oil)
1/2 cup brown sugar
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/2 cup chopped walnuts or pecans (optional)
1/4 cup raisins or dried cranberries (optional)

Directions

I preheat the oven to 350°F (175°C) and grease a standard 9×5-inch loaf pan or line it with parchment paper.
In a large bowl, I whisk together the eggs, oil, sugars, and vanilla until well combined.
I fold in the grated zucchini, carrot, and apple.
In a separate bowl, I whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
I stir the dry ingredients into the wet mixture just until combined—being careful not to overmix.
I gently fold in the nuts and raisins if using.
I pour the batter into the prepared loaf pan, smoothing the top.
I bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
I let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Servings and Timing

This recipe makes 1 loaf, which yields about 8 to 10 slices. It takes around 15 minutes to prep and 50–60 minutes to bake, so I usually have a warm, fragrant loaf ready in just over an hour.

Variations

I sometimes swap the flour for a whole wheat blend for added fiber. If I want a richer flavor, I add a tablespoon of maple syrup or molasses. For a more dessert-like version, I mix in mini chocolate chips or top the loaf with a cinnamon-sugar sprinkle before baking. I’ve also made it gluten-free with a 1:1 flour substitute and it turns out great.

Storage/Reheating

I store this bread in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. To reheat, I toast slices lightly or warm them in the microwave for about 10–15 seconds. It also freezes well—wrapped tightly in foil or plastic wrap—for up to 3 months. I thaw it overnight in the fridge or at room temperature before serving.

FAQs

Do I need to peel the zucchini?

No, I usually leave the peel on. It blends right into the bread and adds texture and nutrients without affecting the flavor.

Can I make this bread vegan?

Yes, I swap the eggs for flax eggs and use coconut oil or another plant-based oil. I also make sure the sugar I use is vegan-friendly.

Why squeeze the zucchini?

Zucchini holds a lot of water, so I squeeze out the excess moisture using a clean kitchen towel or paper towel to keep the bread from being soggy.

Can I make muffins instead?

Definitely. I divide the batter into muffin tins and bake at 350°F (175°C) for 18–22 minutes. It makes about 10–12 muffins.

What type of apple works best?

I like using a sweet-tart variety like Honeycrisp or Fuji. They grate easily and add nice flavor without making the batter too wet.

Conclusion

Carrot Apple Zucchini Bread is the kind of recipe I come back to whenever I want a wholesome, flavorful treat that feels like comfort in a slice. It’s easy to throw together, packed with goodness, and always makes the kitchen smell amazing. Whether I’m baking it for breakfast, a lunchbox snack, or a cozy weekend bake, it always hits the spot.