I’m excited to share my Carrot Apple Zucchini Bread Recipe that blends shredded carrot, crisp apple and tender zucchini into a moist, colorful quick bread topped with a simple cream cheese frosting.

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I always thought quick breads were predictable until I baked this Carrot Apple Zucchini Bread Recipe and realized I was wrong. I wanted a loaf that looked vibrant but didnt just taste like sugar, so I lean on ground cinnamon to give it a warm note and top it with a simple cream cheese finish that cuts the sweetness.

Sometimes I call it Apple Zucchini Bread when friends ask, because names matter to curiosity. Every slice has a little secret, a surprise in texture that makes you reach for another piece, and yes I hid the last one, guilty as charged.

Ingredients

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Carrots: Sweet, crunchy root, loaded with vitamin A and fiber, keeps bread moist, not dry.
Apple: Adds natural sweetness and juice, provides fiber and a bright, tart note.
Zucchini: Mild, watery veg that melts into batter to add moisture without overpowering flavor.
Flour: The carbs backbone, gives structure and rise, so the loaf holds together.
Eggs: Provide protein and lift, help bind wet and dry, makes crumbs tender.
Sugar: Sweetens, adds moisture and chew; brown gives caramel notes, be careful not overdo.
Nuts: Crunchy fats with protein and minerals, optional, they add texture and depth.
Cream cheese frosting: Tangy, rich frosting, adds sweetness and creamy balance to the spiced loaf.

Ingredient Quantities

2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 cup granulated sugar

1/2 cup packed light brown sugar

2 large eggs

1/2 cup vegetable oil

1 teaspoon vanilla extract

1 1/2 cups grated carrots (about 3 medium)

1 cup grated zucchini (about 1 medium)

1 cup grated apple (about 1 medium)

1/2 cup chopped walnuts or pecans optional

1/2 cup raisins optional

4 ounces cream cheese

2 tablespoons unsalted butter

1 to 1 1/2 cups confectioners sugar

1/2 teaspoon vanilla extract

Pinch of salt

1 teaspoon lemon juice optional

How to Make this

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1. Preheat oven to 350°F (175°C). Grease and line a 9 x 5-inch loaf pan with parchment, leaving an overhang so you can lift the loaf out later.

2. In a large bowl whisk together 2 cups all purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg and 1/2 teaspoon salt. Set aside.

3. In another bowl beat 1 cup granulated sugar and 1/2 cup packed light brown sugar with 2 large eggs, then stir in 1/2 cup vegetable oil and 1 teaspoon vanilla extract until blended. Dont overbeat, just combine.

4. Grate 1 1/2 cups carrots, 1 cup zucchini and 1 cup apple. Gently squeeze the zucchini and apple in a clean towel or paper towel to remove excess water but dont dry them out completely; you want moisture for a tender loaf.

5. Fold the grated carrot, zucchini and apple into the wet mixture. Stir in 1/2 cup chopped walnuts or pecans and 1/2 cup raisins if using.

6. Pour the wet mixture into the dry ingredients and stir until just combined; batter should be thick and a little lumpy. Dont overmix or the bread will be tough.

7. Transfer batter to the prepared loaf pan, smooth the top, and bake 55 to 65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. If the top browns too fast loosely tent with foil for the last 15 minutes.

8. Cool loaf in the pan on a wire rack for 10 to 15 minutes, then lift out using the parchment and cool completely before frosting. If you frost warm bread the frosting will melt.

9. For the cream cheese frosting beat 4 ounces cream cheese with 2 tablespoons unsalted butter until smooth. Add 1 to 1 1/2 cups confectioners sugar to reach your desired sweetness and thickness, then mix in 1/2 teaspoon vanilla extract, a pinch of salt and 1 teaspoon lemon juice if you want a little brightness. Chill 10 minutes to firm up if needed, then spread over the cooled loaf and sprinkle extra nuts on top if you like.

Equipment Needed

1. Oven, preheated to 350°F (175°C)
2. 9 x 5-inch loaf pan, greased and lined with parchment (leave an overhang)
3. Two mixing bowls, one large for dry and one medium for wet
4. Measuring cups and spoons
5. Box grater or food processor with grating disk for carrot, zucchini and apple
6. Whisk and rubber spatula (or wooden spoon) for mixing and folding
7. Clean kitchen towel or paper towels to squeeze excess moisture from zucchini and apple
8. Wire cooling rack
9. Toothpick or cake tester, plus a hand mixer or sturdy bowl and whisk for the cream cheese frosting if you want it quicker

FAQ

Q: How do I keep the bread from getting soggy from the zucchini and apple?
A: Squeeze out excess liquid after grating both zucchini and apple using a clean kitchen towel or cheesecloth, but don't dry them completely, you want some moisture. Also fold the grated bits in at the end so the batter isnt overworked.

Q: Can I swap the oil or sugars for something healthier?
A: Yes, you can replace the 1/2 cup vegetable oil with 1/2 cup applesauce for less fat, expect a slightly denser crumb. You can reduce granulated sugar a bit or use all light brown sugar for more caramel flavor. Whole wheat pastry flour can replace up to half the AP flour, but the texture will be heartier.

Q: Do I have to use nuts or raisins? What if someone has an allergy?
A: They are totally optional. Leave them out for allergies, or swap with sunflower seeds or toasted oats for crunch. If you do add nuts or raisins, toss them with a tablespoon of flour so they dont sink to the bottom while baking.

Q: How do I know when the bread is done baking?
A: Use a toothpick in the center, it should come out with a few moist crumbs but not wet batter. A properly baked loaf will pull slightly away from the pan edges and feel springy on top. Typical time is about 55 to 65 minutes at 350 F in a 9×5 loaf pan.

Q: Any tips for the cream cheese frosting so it stays smooth and not runny?
A: Make sure the 4 ounces cream cheese and 2 tablespoons butter are room temperature before beating. Add confectioners sugar slowly until you reach desired sweetness and thickness, start with 1 cup then add up to 1 1/2 cups. A teaspoon of lemon juice brightens the flavor and helps thicken. Chill briefly if it seems too soft.

Q: How should I store or freeze the bread?
A: Unfrosted, wrapped well, the loaf keeps at room temp 2 to 3 days. If frosted store it covered in the fridge for up to 4 or 5 days. For longer storage freeze unfrosted loaves tightly wrapped up to 3 months, thaw overnight in the fridge then bring to room temp before serving.

CARROT APPLE ZUCCHINI BREAD Recipe Substitutions and Variations

All purpose flour: swap with whole wheat pastry flour cup for cup — will be a touch denser and nuttier. Or use a 1-to-1 gluten free all purpose blend; if the blend has no xanthan gum add about 1/4 tsp xanthan gum per cup.
Granulated sugar / light brown sugar: use coconut sugar cup for cup for a less sweet, caramel note. If you want liquid sweeteners try 3/4 cup maple syrup or honey for 1 cup granulated sugar but reduce other liquids by ~3 tbsp and lower oven temp by 25 degrees F so it doesnt overbrown.
Vegetable oil: replace with melted butter cup for cup for richer flavor, or use unsweetened applesauce cup for cup to cut fat (the loaf will be moister and slightly heavier).
Eggs: make a flax egg for each egg by mixing 1 tbsp ground flaxseed with 3 tbsp water, let sit 5 minutes. Or use 1/4 cup applesauce or 1/4 cup mashed banana per egg, knowing banana will add flavor.

Pro Tips

1) Squeeze the zucchini and apple, yes, but not like youre wringing out a towel until theyre bone dry. Aim to remove the obvious drips so the batter isnt soupy, but leave enough moisture so the loaf stays tender. If the batter still looks too wet add 1 to 2 tablespoons flour, not a cup, and stir gently.

2) Grate size matters. Use a box grater coarse side for carrot so you still get little texture, and a slightly finer grate for apple so it melts into the crumb more. If the apple starts browning toss it with a teaspoon of lemon juice so it stays bright, you wont taste the lemon.

3) Pay attention while baking, ovens lie. Put the pan on the middle rack, check at 50 minutes, and rotate once if your oven has hot spots. If the top is getting too dark loosely tent with foil for the last bit. A toothpick should come out with a few moist crumbs not clean, thats how you know it wont be dry.

4) For the frosting use full-fat block cream cheese at room temp and beat it with the butter until really smooth before adding sugar. If the frosting seems slack, chill it 10 minutes rather than keep adding powder sugar, that keeps the flavor balanced. Store the frosted loaf in the fridge, or freeze un-frosted slices for longer keeping.

CARROT APPLE ZUCCHINI BREAD Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

Servings

servings

Calories

422

kcal

Equipment: 1. Oven, preheated to 350°F (175°C)
2. 9 x 5-inch loaf pan, greased and lined with parchment (leave an overhang)
3. Two mixing bowls, one large for dry and one medium for wet
4. Measuring cups and spoons
5. Box grater or food processor with grating disk for carrot, zucchini and apple
6. Whisk and rubber spatula (or wooden spoon) for mixing and folding
7. Clean kitchen towel or paper towels to squeeze excess moisture from zucchini and apple
8. Wire cooling rack
9. Toothpick or cake tester, plus a hand mixer or sturdy bowl and whisk for the cream cheese frosting if you want it quicker

Ingredients

2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 1/2 cups grated carrots (about 3 medium)
1 cup grated zucchini (about 1 medium)
1 cup grated apple (about 1 medium)
1/2 cup chopped walnuts or pecans optional
1/2 cup raisins optional
4 ounces cream cheese
2 tablespoons unsalted butter
1 to 1 1/2 cups confectioners sugar
1/2 teaspoon vanilla extract
Pinch of salt
1 teaspoon lemon juice optional

Directions

Preheat oven to 350°F (175°C). Grease and line a 9 x 5-inch loaf pan with parchment, leaving an overhang so you can lift the loaf out later.
In a large bowl whisk together 2 cups all purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg and 1/2 teaspoon salt. Set aside.
In another bowl beat 1 cup granulated sugar and 1/2 cup packed light brown sugar with 2 large eggs, then stir in 1/2 cup vegetable oil and 1 teaspoon vanilla extract until blended. Dont overbeat, just combine.
Grate 1 1/2 cups carrots, 1 cup zucchini and 1 cup apple. Gently squeeze the zucchini and apple in a clean towel or paper towel to remove excess water but dont dry them out completely; you want moisture for a tender loaf.
Fold the grated carrot, zucchini and apple into the wet mixture. Stir in 1/2 cup chopped walnuts or pecans and 1/2 cup raisins if using.
Pour the wet mixture into the dry ingredients and stir until just combined; batter should be thick and a little lumpy. Dont overmix or the bread will be tough.
Transfer batter to the prepared loaf pan, smooth the top, and bake 55 to 65 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. If the top browns too fast loosely tent with foil for the last 15 minutes.
Cool loaf in the pan on a wire rack for 10 to 15 minutes, then lift out using the parchment and cool completely before frosting. If you frost warm bread the frosting will melt.
For the cream cheese frosting beat 4 ounces cream cheese with 2 tablespoons unsalted butter until smooth. Add 1 to 1 1/2 cups confectioners sugar to reach your desired sweetness and thickness, then mix in 1/2 teaspoon vanilla extract, a pinch of salt and 1 teaspoon lemon juice if you want a little brightness. Chill 10 minutes to firm up if needed, then spread over the cooled loaf and sprinkle extra nuts on top if you like.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.