This is a bread recipe, and is known as a quick bread since it doesn’t use yeast or require resting and rise time. Many people compare quick breads to cake and with good reason. It is on the sweet side but that sweetness is tempered with the use of veggies. I served this in my bread basket around the holidays, but also as a treat with coffee and tea. It can easily be served for dessert and maybe with a little whipped cream or a scoop of ice cream? I’m just saying, that would be awesome!
Since there are three loaves in this recipe, I’m sure you are wondering, can you freeze zucchini bread? The answer, yes. You can freeze these as entire loaves or slice and then freeze individual slices or a couple of slices. The choice is yours. The best way to do this is to let the bread completely cool. Then wrap the loaf or individual slices in plastic wrap making sure they are completed covered. Then, pop them in freezer bags. Be sure to remove as much air as possible from the bags to ensure a long storage time. Frozen zucchini bread will last 3-6 months in the freezer. Let it thaw in the fridge overnight or on the counter for an hour before enjoying.
You also have some flexibility when making this bread. If you don’t have or don’t like zucchini, omit it and double up on the carrots. Carrots and apples are a match made in heaven and will make the bread a little sweeter. This easy swap will give you apple carrot bread. Don’t have or like walnuts? Use another nut like pecans or almonds. You can still substitute the walnut oil or another nut flavored oil. Which leads me to the last substitution. No walnut olive oil? Use just canola oil. It will work just fine. You’ll just be missing that extra nut flavor in the bread.
I’m making this bread in the oven but you can easy make bread machine zucchini bread. Just use the same recipe but then use your bread maker to cook. Follow the manufacturer’s instructions for best results.
I use my KitchenAid food processor with the shredder blade. If you don’t have a food processor, use a box grater to grate. It will take one small zucchini, two small carrots and one apple to get the three cups of shredded veggies/fruit that you need for the recipe.
Note: I often substitute a sugar substitute like Swerve or Lakanto Monk fruit. Feel free to make that substitution if you are cutting back on sugar. It works great it this recipe.
Let the loaves cool in their pans for at least 10 minutes. Then, remove from the pan and let cool on a rack until completely cooled. Slice and serve.
Did you like this bread recipe? Check out my bread recipes page and try some of my other favorites:
Carrot Apple Zucchini Bread
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 4 Cups All-purpose flour
- 3 Tsps. Baking soda
- 1-1/2 Tsp. Ground cinnamon
- 1/2 Tsp. Ground nutmeg
- 1/4 Tsp. Kosher salt
- 5 Large eggs
- 1 Cup Canola oil
- 1/2 Cup Patricia and Paul Walnut Olive Oil
- 1 Tbsp. Patricia and Paul Red Apple Balsamic Vinegar
- 2 Cups Sugar
- 1 Cup Brown sugar, packed
- 1 1/2 Tsps. Pure vanilla extract
- 1 Cup Shredded zucchini
- 1 Cup Shredded carrots
- 1-1/2 Cups Chopped walnuts
- 1 Cup Grated and peeled apples
- Cooking spray
Instructions
- Spray three 8 x 4 inch loaf pans with cooking spray and put to the side.
- In a large bowl, combine the flour, baking soda, cinnamon, nutmeg and salt.
- In a second large bowl, beat eggs until frothy. Add oils, vinegar, sugars and vanilla; beat until blended. Stir into the dry ingredients until just moistened.
- Fold apples, zucchini, and walnuts into the batter.
- Pour the mixture evenly into the three prepared pans. Place in the oven and bake until a toothpick inserted in the center comes out clean, 55-60 minutes.
- Cool 10 minutes before removing from pans to let completely cool on wire racks. Slice and serve.
