If you’re looking for a way to sneak a few extra fruits and veggies into your day without sacrificing taste, this Carrot Apple Zucchini Bread is about to become your new favorite bake. It’s packed with fresh ingredients, naturally sweet flavors, and just the right amount of cozy spice. Even better? It’s super moist, thanks to the combo of shredded zucchini, apple, and carrot — and stays that way for days.

This is the kind of loaf you bake once and then end up making again and again. Whether you’re serving it for brunch, as a grab-and-go snack, or just enjoying a slice with a hot cup of coffee or tea, it hits that perfect balance between wholesome and indulgent. I first started making this bread as a way to use up leftover produce from the fridge — and now I buy extra zucchini just to make sure I can bake a loaf whenever the craving hits.

The best part? You don’t need a mixer, and it all comes together in just a couple of bowls. Simple ingredients, easy steps, and a loaf that’s packed with flavor. Let’s get into what you’ll need.

Ingredients for Carrot Apple Zucchini Bread

• 1 cup shredded zucchini (excess water squeezed out)
• 1 cup shredded carrots
• 1 cup shredded apple (peeled or unpeeled)
• 2 large eggs
• ⅓ cup unsweetened applesauce
• ½ cup granulated sugar
• ½ cup brown sugar
• 1 teaspoon vanilla extract
• 1½ cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• Optional: ½ cup chopped walnuts or pecans
• Optional: ½ cup raisins or dried cranberries

STEPS: Mix the Wet Ingredients and Add Produce

Step 1: Preheat and Prep the Pan

Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.

Step 2: Whisk the Wet Ingredients

In a large mixing bowl, whisk together the eggs, applesauce, granulated sugar, brown sugar, and vanilla extract until smooth and well combined.

Step 3: Fold in the Fruits and Veggies

Add in the shredded zucchini (make sure you’ve squeezed out the excess moisture), carrots, and apple. Mix gently until the mixture is evenly combined — it’ll look chunky and colorful, and that’s exactly what you want.

Combine, Bake, and Enjoy a Perfectly Moist Loaf

Now that your wet mixture is full of vibrant, shredded produce and cozy flavor, it’s time to finish up this loaf with the dry ingredients and get it into the oven. This step is simple but important — you’ll want to mix just until everything is combined so you keep that tender, soft texture in the final bread.

Once baked, this loaf turns out beautifully golden on the outside and unbelievably moist on the inside. It’s a great make-ahead option too — the flavors actually get better the next day as everything settles together.

STEPS: Mix Dry Ingredients and Combine

Step 4: Mix the Dry Ingredients

In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt. This ensures that all the spices and leavening agents are evenly distributed before adding to the wet ingredients.

Step 5: Combine Wet and Dry

Gradually stir the dry ingredients into the wet mixture, a little at a time. Mix just until everything is combined — overmixing can lead to a dense loaf. The batter will be thick but should come together easily.

STEPS: Add Optional Mix-Ins and Bake

Step 6: Fold in Nuts or Dried Fruit (Optional)

If you’re using chopped walnuts, pecans, raisins, or dried cranberries, fold them into the batter now. They add a great texture and a little extra burst of flavor to each bite.

Step 7: Pour Batter Into Pan

Spoon the batter into your prepared loaf pan, using a spatula to smooth the top. Make sure it’s spread evenly so it bakes uniformly.

Step 8: Bake to Perfection

Place the loaf pan in the preheated oven and bake for 55 to 65 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. If the top starts to brown too quickly, you can loosely cover it with foil during the last 15 minutes of baking.

Cool and Prepare to Slice

Step 9: Cool the Loaf

Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. This helps it set up and makes slicing much easier.

Carrot Apple Zucchini Bread FAQ: Storage, Variations, and Helpful Tips

You’ve baked a wholesome, moist loaf that’s filled with real fruits and veggies — now let’s make sure you get the most out of it. Below are some common questions about storing, adjusting, and serving your Carrot Apple Zucchini Bread, whether you’re baking for now or prepping ahead.

1. Do I have to peel the apple or zucchini?

Nope! You can leave the peels on if you like — they’ll soften during baking and add extra texture and fiber. If you prefer a smoother texture, go ahead and peel them first.

2. Can I make this loaf gluten-free?

Yes. Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Just be sure to check your mix contains xanthan gum for structure.

3. How do I store this bread?

Store the loaf in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to a week. It also freezes beautifully — just wrap slices or the full loaf tightly and freeze for up to 2 months.

4. Can I make muffins instead of a loaf?

Absolutely. Divide the batter between lined muffin tins and bake at 350°F for 20–25 minutes. Be sure to check for doneness with a toothpick.

5. What’s the best way to reheat it?

A quick 10-second zap in the microwave will bring back that just-baked softness. You can also toast slices lightly and serve with a little butter or cream cheese.

6. Is this bread overly sweet?

It’s lightly sweet with natural flavors from the apple and carrots. If you like it sweeter, you can increase the sugar slightly or add a glaze on top. To reduce the sweetness, cut the sugar by ¼ cup without sacrificing too much moisture.

Conclusion: A Simple Loaf with Big Flavor

This Carrot Apple Zucchini Bread is the kind of recipe that makes you feel good — it’s made with everyday ingredients, comes together quickly, and manages to taste indulgent while still being packed with wholesome produce. It’s kid-approved, freezer-friendly, and versatile enough to enjoy year-round.

Whether you enjoy it warm for breakfast, as an afternoon snack, or even as a healthier dessert, this loaf delivers every time. And if you gave it your own spin with different add-ins or spices, be sure to share — I’d love to hear how you made it your own!

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