Zucchini, Carrot, & Apple Bread


Today, as I was adding fresh wood chips and compost to our garden, I decided to harvest some squash and carrots.  I ended up with more than I could make for dinner tonight, or tomorrow, or the entire week! What to do with so many carrots and squash?  Bread and Soup!

Ironically, though we try to grow most of our food, our son will not eat a vegetable or a fruit, so this is a  great way to sneak in tons of veggies, fruits and nuts in a healthy snack. It’s so much better than those store “fruit bars” and it makes for great muffins too!

Ingredients  you will need for zucchini, carrot & apple bread

  • 2 cups sugar ( you can use coconut sugar, or other natural sugars, although honey may make bread gooey and this bread is already very, very moist! )
  • 1 cup coconut oil – melted  (or vegetable if coconut is not available)
  • 3 eggs (farm fresh if possible)
  • 2  teaspoons vanilla extract
  • 1 cup shredded zucchini
  • 1 cup shredded carrot
  • 1 cup shredded apple (red or green)
  • 3 cups stone ground wheat flour
  • 1 tablespoon ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon ground cloves
  • ½ teaspoon ground ginger

Optional below but make for a great bread! 

  • ¼ cup chopped crystallized ginger (optional)
  • 1/2 cup chopped walnuts or pecans (optional)
  • ½ to 1  cup raisins or dried cranberries (optional)
  • ½ cup shredded coconut (optional)

First things first…. preheat your oven to 350 degrees.  Butter and flour 2 loaf pans or generously oil with coconut oil and dust with some flour.

In a mixing bowl:  add eggs, sugar, vanilla, and oil. Beat until well blended and eggs are thoroughly incorporated.

In another bowl:  add flour, baking powder, salt,  baking soda, ground nutmeg, ground cloves, ground ginger , and cinnamon

Hand mix the dry flour mixture until all spices and other ingredients are well blended.


Add the sugar/ egg/oil/ vanilla mixture a little at a time to the flour mixture and mix well.  You will notice the batter it is very thick. This will change when you add your veggie/apple mixture and  will become more moist.

IMG_5936Add shredded zucchini, carrot and apple

Mix well.  Choose all, some or none of the optional ingredients and fold in- below I have added dried cranberries, coconut, pecans and chopped crystallized ginger.

Once you have added in optional ingredients and squash, carrots and apples your mixture will resemble something like this.  As you can see it’s FULL of goodness! IMG_5947

Divid between the two prepared loaf pans and bake for 1 hour or until a wooden toothpick is inserted in center and comes out clean.  Mine took about 1 hour and 10 minutes to fully cook due to all the extra “optional” ingredients.

You can see that the zucchini, carrots and apples are very visible and in their whole state.  This is a very moist and dense bread and it’s always better the next day 🙂

Now for the test….

Goal and score! My non-veggie and non-fruit eater loves it! We can now add this to his picky food list of peanut butter sandwiches, egg & cheese tacos,  and yogurt.

Don’t forget the chickens!  We divide our scraps up between chickens, BSFs (black soldier fly larvae), and red wiggler worms.


Keep it real & keep it local y’all,

The Texas Chick



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