This moist and wholesome quick bread is packed with shredded veggies and fruit for natural sweetness. Perfect for breakfast, snacks, or lunchboxes.

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

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Preheat the oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.

In a large bowl, whisk together eggs, oil, sugars, and vanilla until smooth.

Add shredded zucchini, carrot, and apple. Mix until well combined.

In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

Gradually stir the dry ingredients into the wet mixture until just combined.

Fold in optional nuts or raisins if using.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

For best results, squeeze out extra moisture from zucchini and apple.

You can substitute part of the flour with oat flour or almond flour for added nutrition.

This bread freezes well—wrap tightly and freeze for up to 3 months.

Add a glaze or cream cheese frosting for a sweeter finish.