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Carrot Apple Zucchini Bread

A delightful blend of carrots, zucchini, and applesauce that results in a perfectly moist and subtly sweet bread, perfect for any time of day.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 pieces
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup grated carrots Freshly grated
  • 1 cup grated zucchini Freshly grated
  • 1 cup applesauce Unsweetened preferred
  • 1 cup sugar Granulated sugar
  • 2 large eggs
  • 1 cup vegetable oil
Dry Ingredients
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan.
  2. In a large bowl, mix the grated carrots, zucchini, applesauce, sugar, and eggs until well combined.
  3. Add the vegetable oil, and then gradually mix in the flours, baking soda, baking powder, cinnamon, and salt. Stir until just combined; don't overmix!
  4. Pour the batter into the prepared loaf pan and smooth the top.
Baking
  1. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
  2. Let it cool for about 10 minutes before you transfer it to a wire rack.

Notes

For added indulgence, spread a thick layer of cream cheese on a warm slice. Store in an airtight container at room temperature for up to 4 days, refrigerated for up to a week, or frozen for up to three months. To reheat, microwave a slice for about 15-20 seconds.