I enjoy making this carrot apple zucchini bread when I want a moist, comforting loaf that feels both homemade and nourishing. The blend of carrots, applesauce, and zucchini creates a soft texture with gentle sweetness, making it perfect for breakfast, a snack, or a simple dessert. I like how this recipe transforms everyday ingredients into something warm and satisfying that fills my kitchen with a cozy aroma.
Why You’ll Love This Recipe
I love this recipe because it’s easy to prepare and always turns out tender and flavorful. I like how the vegetables melt into the batter, adding moisture without standing out too much. I also appreciate that it’s versatile and forgiving, which makes it great for both casual baking days and sharing with family or friends. Every slice feels balanced, soft, and comforting.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 cup grated carrots
1 cup grated zucchini
1 cup applesauce
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup sugar
½ cup vegetable oil
3 eggs
Directions
I begin by preheating my oven to 350°F (175°C) and greasing a loaf pan. In a large bowl, I mix the grated carrots, grated zucchini, and applesauce until well combined. In a separate bowl, I stir together the flour, baking soda, baking powder, cinnamon, and salt.
In another bowl, I beat the sugar, vegetable oil, and eggs until smooth. I add this mixture to the vegetable mixture and stir gently. Then I gradually fold in the dry ingredients, mixing just until everything is combined. I pour the batter into the prepared loaf pan and bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean. I let the bread cool completely before slicing.
Servings And Timing
I usually slice this loaf into 8 to 10 servings. The preparation takes about 20 minutes, and the baking time is around 60 minutes. From start to finish, I plan for roughly 1 hour and 20 minutes.
Variations
When I want to add texture, I like mixing in chopped nuts such as walnuts or pecans. Sometimes I add raisins or dried cranberries for extra sweetness. If I’m in the mood for warmer spice notes, I include a pinch of nutmeg or ginger. I’ve also made this bread with whole wheat flour, adjusting the moisture slightly for the best texture.
Storage/Reheating
I store the bread at room temperature in an airtight container for up to three days. If I want it to last longer, I keep it in the refrigerator for up to a week. For longer storage, I slice the loaf and freeze the slices individually. When I’m ready to enjoy one, I let it thaw at room temperature or warm it briefly in the microwave.
FAQs
Can I make this bread ahead of time?
I often bake it a day ahead because the flavor improves as it rests, and the texture stays moist.
Can I freeze carrot apple zucchini bread?
I freeze it regularly by slicing the loaf, wrapping the slices well, and storing them in a freezer-safe bag for up to three months.
Do I need to squeeze the zucchini?
I usually squeeze out excess moisture from the grated zucchini to prevent the bread from becoming too wet.
Can I reduce the sugar?
I’ve reduced the sugar slightly before, and the bread still tastes great thanks to the natural sweetness from the applesauce and carrots.
How do I know when the bread is fully baked?
I check by inserting a toothpick into the center. If it comes out clean or with just a few moist crumbs, the bread is ready.
Conclusion
I find this carrot apple zucchini bread to be a dependable and comforting recipe that never disappoints. It’s simple to prepare, uses everyday ingredients, and delivers a moist, flavorful loaf every time. I enjoy baking it for myself or sharing it with others, knowing it’s a homemade treat that always brings warmth and satisfaction.
This Carrot Apple Zucchini Bread is a moist and comforting loaf made with fresh grated vegetables and applesauce. It’s a wholesome, gently sweet treat perfect for breakfast, snacks, or dessert.
Total Time:1 hour 20 minutes
Yield:8 to 10 slices
Ingredients
1 cup grated carrots
1 cup grated zucchini (excess moisture squeezed out)
1 cup applesauce
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup sugar
½ cup vegetable oil
3 eggs
Instructions
Preheat oven to 350°F (175°C) and grease a loaf pan.
In a large bowl, mix grated carrots, zucchini, and applesauce until well combined.
In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
In another bowl, beat sugar, vegetable oil, and eggs until smooth.
Add the wet mixture to the vegetable mixture and stir gently to combine.
Gradually fold in the dry ingredients until fully incorporated without overmixing.
Pour 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.
Let the bread cool completely in the pan before slicing and serving.
Notes
Squeeze zucchini to remove excess moisture for better texture.
Add chopped walnuts, pecans, raisins, or dried cranberries for extra texture and flavor.
Use whole wheat flour for a heartier loaf—adjust moisture if needed.
Flavor deepens after resting—great to make a day ahead.
Freezes well when sliced and stored in freezer-safe bags.
