Why I’ll Love This Recipe

I love this recipe because it’s a delicious way to sneak in extra veggies and fruit without sacrificing taste. The natural sweetness from apples and carrots balances the fresh zucchini’s moisture, resulting in a cake-like, tender loaf that feels both nourishing and indulgent.

Ingredients

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

unsalted butter (melted) or oil
granulated sugar
eggs
orange juice (optional, for brightness)
vanilla extract (optional)
all-purpose or self-raising flour
baking powder and/or baking soda
cinnamon (plus optional cloves and nutmeg)
shredded carrots
shredded zucchini (drained)
diced or grated apple
optional: chopped pecans or walnuts

Directions

I usually make it like this:

Preheat oven to 350 °F (180 °C). Line and grease two 8×4-inch loaf pans.
Shred carrots, zucchini, and apple. Squeeze out excess moisture from zucchini to prevent sogginess.
In a large bowl, whisk together flour, baking powder, baking soda, salt, and spices.
In another bowl, combine melted butter (or oil) with sugar, eggs, orange juice, and vanilla.
Fold the wet ingredients into the dry just until combined, then gently stir in carrots, zucchini, apple, and nuts if using.
Divide the batter evenly between loaf pans and bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean.
Let loaves cool in the pans for about 10–20 minutes before transferring to a wire rack to cool completely.

Servings and timing

Servings: Makes about 2 loaves, or roughly 24 slices.
Timing: Around 1 hour 5–15 minutes total (10–15 minutes prep + 55–60 minutes baking).

Variations

Use melted coconut oil instead of butter.
Swap self-raising flour for all-purpose plus leaveners.
Reduce sugar or replace part with maple syrup.
Add ginger, allspice, or extra cinnamon for warmth.
Replace apple with pear or add dried fruit.
Top with a cream cheese glaze for extra indulgence.

Storage/reheating

I store cooled slices in an airtight container at room temperature for up to 4–5 days. For longer storage, I wrap slices or whole loaves tightly and freeze for up to 3 months. Thaw before serving.

FAQs

Should I drain the zucchini?

Yes—this helps prevent excess moisture and keeps the bread from becoming soggy.

Can I omit nuts?

Absolutely! It’s delicious without them, or you can substitute dried fruit.

Is the glaze necessary?

No—the bread is moist and flavorful on its own, though a glaze adds extra sweetness.

Can I use different spice blends?

Yes—ginger, allspice, or extra cinnamon all work beautifully.

Can this make muffins?

Yes—bake at 375 °F for 15–20 minutes, until a toothpick inserted in the center comes out clean.

Conclusion

I love how this Carrot Apple Zucchini Bread blends healthy veggies and fruit into a moist, tender, flavorful loaf. It’s easy to make, versatile, and perfect for breakfast, snack time, or a homemade treat any time of year.