A simple and healthy Apple, Carrot & Zucchini Bread that is so beautifully moist, sweet and delicious. It makes a perfect (nut free) lunch box option, an afternoon tea treat, or even a 'breakfast on the run'!
Lately I've been obsessed with baking sweet breads and loaves. Whether it's my most popular and classic Cafe Style Banana Bread, or my rich and fudgy Double Chocolate Banana Bread, this sweet and zesty Lemon Glazed Strawberry Loaf or my Chocolate Chip Zucchini Bread -
Being loaded with healthy goodness, this carrot, apple & zucchini bread makes such a versatile loaf. Pop a slice in a lunch box or enjoy whenever you need a healthy energy-boosting snack.
Light And Fluffy Zucchini Slice
Sift the self-raising flour, bi-carb soda, salt and cinnamon into a large bowl, add the caster sugar and mix all together, then make a well in the centre of the ingredients.
Note: make sure you squeeze all the excess liquid from the grated zucchini before adding it to the mix otherwise it will make the loaf too 'moist'.
Spoon the mixture into your greased and lined loaf tin, smooth the top, and then bake for 50-60 minutes. Towards end of baking time, test with a skewer to ensure the loaf is cooked through. Just leave in the tin for 10 minutes to cool before removing.
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I prefer to leave the skin on as the peel is packed with beneficial nutrients. As long as you give them a good wash prior to grating, it's preferable (and quicker) to leave these unpeeled.
To avoid sogginess, ensure that you squeeze all of the liquid out of the zucchini once it has been grated. I use a strainer and paper towel or tea towel to press the liquid out before adding zucchini to the mix.
Note: This is a moist loaf, so even after removing all of the liquid from the zucchini, it will remain moist once cooked.
Zucchini Bread Recipes Ebook
There's 244 calories in one serve of this carrot zucchini bread loaf (16 serves total) - plus loads of healthy goodness too!
Yes! This best quick bread recipe can be varied in a number of ways. For instance, if you want to omit the carrot, you could use just zucchini and apple, alternatively just carrot and apple. And you can play around with the quantities of each, as long as the total amount used is as specified in the recipe.
Yes - they're the same summer squash, however courgettes are usually picked smaller and zucchinis tend to be grown larger. Zucchini (Italian) is the common term used in American English speaking countries, while courgette (French) is the more common term among French and British English speaking people.
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You could add some chopped nuts, such as walnuts or pecans, if you would like. You could also top this loaf with a light lemon glaze, or a luscious cream cheese frosting which would be absolutely delicious too!
Alternatively, this loaf can be wrapped well and frozen whole for up to 3 months, or cut into slices and frozen individually for a quick and easy grab-and-go snack.
Whether you're planning on making this for school lunch boxes or simply want a yummy healthy treat for yourself, you'll find this Zucchini, Apple & Carrot Bread both easy to make and delicious!
Cheesy Zucchini Bread (no Yeast)
And when zucchinis are plentiful, there's a multitude of ways to use them. If you looked in my freezer you would always find some serves of quick & easy zucchini slice, or healthy zucchini & sweet potato slice for those super handy, last minute dinners.
A simple (and nut-free) Apple, Carrot, Zucchini Bread that is moist and delicious. Perfect for lunch boxes or an afternoon tea treat!
Calories: 244 kcal | Carbohydrates: 39 g | Protein: 5 g | Fat: 8 g | Saturated Fat: 6 g | Cholesterol: 31 mg | Sodium: 97 mg | Potassium: 95 mg | Fiber: 1 g | Sugar: 16 g | Vitamin A: 1400 IU | Vitamin C: 2.2 mg | Calcium: 15 mg | Iron: 0.5 mgUltra moist, Cheesy Zucchini Bread that’s out-of-this-world delicious!! With a hint of garlic flavour and plenty of cheesy pops, this is a zucchini bread that’s so tasty and moist it can be eaten plain – though a pat of butter never hurts!
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I want to tell you that this is a special recipe I made for Australia Day, which is today, Friday 26th January 2018. Being that as I started writing this post, it dawned on me that this Cheesy Zucchini Bread isgreen and
But alas, I must confess, it is by sheer co-incidence that I happen to be sharing a green and gold recipe on Australia Day. Though actually, regular readers will probably point out that the odds of me sharing something gold on a Friday (the colour of so many things cheesy / creamy / buttery / cakey) are actually quite high.
And being that I do make an attempt to take nice photos despite how yellow (or brown) my foods are, I inevitably add a little sprinkle of some kind of greenage – parsley or the like – in an effort to break up all that yellowness.
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All this is a round about way of saying that even though I didn’t make this especially, isn’t it nice that this Zucchini Bread
Actually, it serves a triple purpose. Because it’s hidden veggies!!! I use 2 jam packed cups of shredded zucchini (2 medium-large ones). It looks like an enormous mound when you first grate it and you’ll probably be doubting me, but have faith. Once it’s salted then squeezed of excess liquid, it looks like a much more respectable amount. 🙂
I like to layer slices of cheese in the zucchini bread so you can actuallysee it, plus you get better pops of cheesy flavour compared to just stirring through grated cheese which seems to dissipate into nothingness. The mystery of the disappearing cheese…
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Plus, I think it looks good too. 🙂 Inside and the top – it’s almost inevitable that some of the cheese will burst through the surface.
I promised moist and moist you shall get. You do NOT need butter to scoff down a slice of this zucchini bread, and in fact, if you slather too much butter on, as I did when I was shooting the video, it weighs down the bread and makes it too soggy.
I think this recipe is ideal for muffins too, because that’s essentially what quick breads are – muffins baked in loaf pans.
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Recipe video above. Ultra moist, cheesy quick bread with a subtle zucchini flavour even though it's jam packed with 2 large zucchinis! The zucchini keeps this bread beautifully moist - you'll happily scoff this down even without slathering it with butter. (PS Zucchini is known as courgettes in some countries 🙂 )
1. Cheese - I used store bought pre-sliced cheese that is square (see video). It is sold in packets in the fridge section of supermarkets in Australia. I love the flavour of Swiss cheese in this but this will work great with any cheese that melts, though if using mozzarella which is less salty, add an extra couple of pinches of salt into the batter.
I like to use cheese slices rather than shredded so you can actually see it and taste it - shredded cheese seems to just disappear and you can't really taste it unless you use loads because it's dispersed all through the bread.
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2. I find this recipe works best with both baking powder and baking soda (bi-carb) because the cheese slices kind of weigh down the batter so you want some extra lifting power from bi-carb. This is also the reason I add vinegar - because it gives the baking soda a kick start. If you don't have bi-carb, you can just use 4 tsp of baking powder. You may not get the same nice dome but it will still be nice a spongy inside, like pictured.
3. Pan size - My loaf pan is 23 x 13 x 6 cm / 9 x 5 x 2.5. As long as you have one about this size, this recipe will work fine though it might be flatter or taller. Or try making muffins! 22 minutes in standard muffin tin
4. Don't faff around once the wet is mixed with the dry because the vinegar activates the baking soda power! If you leave the batter for too long, it loses its rising power. Around 5 minutes from when you combine to getting it in the oven is fine.
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5. STORAGE: This bread will keep for 4 to 5 days in a container (doesn't need to be airtight) and it will stay beautifully moist. However, if it is hot and humid where you are, I recommend wrapping with a tea towel instead of using a container (because mould loves warmth and moisture and this bread is VERY moist!) and after 2 days, pop it in the fridge just to be safe (speaking from personal experience here!).
I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!
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