This Zucchini Carrot Apple Bread is egg-free, dairy-free, and full of cozy flavor-sweet, spiced, and packed with veggies for a moist, tender crumb. Top it off with a dreamy vegan cream cheese orange glaze, and you've got a delicious breakfast, snack, or dessert.
This is the kind of zucchini loaf that makes your kitchen smell so good!
It's got over 2 cups of produce in here with two vegetables and a fruit, but you'd never know it from the taste. Even as a proud veggie lover, I don't exactly want my bread to scream, "There are veggies in here!"
The zucchini and carrot melt right in, the apple adds natural sweetness, and the result is a moist, tender loaf with zero veggie vibes. Perfect with a Cuban coffee or cozied up next to a mango-kale smoothie.
And since you're already on a roll with baking this quick bread recipe, check out my Banana Bread Chocolate Chip Cookies, Vegan Banana Bread With Walnuts, or these Savory Vegan Zucchini Muffins for more easy, delicious plant-powered baked goods.
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Why You'll Love This Recipe
- Combining everything in one bowl makes for less cleanup.
- Just shred, mix, pour, and let the oven do the hard work -
About 60 of the 80 minutes is hands-off bake time! - Perfect for breakfast, snacking, or dessert.
- Freezes like a champ-hello, meal prep!
Ingredients
Apple: Grate the apple with the skin on. There's no need to peel! It adds moisture, a hint of sweetness, and melts right into the loaf. I use Fuji apples since they have the right amount of sweetness for me.
Sugar Swap: Light or dark brown sugar both work-dark brown will give you a richer, deeper molasses flavor (yum) and color. Coconut sugar is also a great option if you prefer something less refined. Use what you love or what's in the pantry!
What is a flax egg?
A flax egg is a plant-based egg substitute made by mixing ground flaxseed with water.
Let it sit for a few minutes, and it thickens up similar to an egg consistency-perfect for binding in baked goods like this zucchini bread, or even in things like vegan chickpea burgers. No weird flax taste, I promise-just tender, moist results with zero eggs needed!
See the recipe card for quantities and a full list of ingredients.
Variations
- Nutty twist: Stir in chopped pecans instead of walnuts.
- Chocolate moment: Add two tablespoons of vegan chocolate chips when adding the nuts.
- Mini loaves or muffins: Bake in muffin tins or mini loaf pans-just reduce bake time by checking for doneness after 20 minutes.
How To Make Zucchini, Carrot, and Apple Bread
This vegetable/fruit loaf is mostly a waiting game. The oven does the heavy lifting. You'll have everything mixed in one bowl and ready to go in about 20 minutes. Then, just sit back and let it bake!
See the recipe card below for the details.
Step 1: Make the flax egg - In a large mixing bowl, stir together ground flaxseed and water. Set aside to thicken-it should look a bit goopy after about 10 minutes.
Step 2: Grate the produce - Shred the zucchini, carrot, and apple using a food processor with a grater attachment or a box grater. No need to peel the apple!
Step 3: Prep to squeeze - Transfer the shredded mix onto a clean kitchen towel (or cheese cloth). This helps prep it for moisture removal.
Step 4: Squeeze out the moisture - Twist the towel tightly over a bowl or the sink to wring out as much liquid as you can.
Step 5: Mix the wet ingredients - Back in your bowl with the flax egg, add sugar, maple syrup, oil, plant milk, and vanilla. Whisk until smooth and glossy.
Step 6: Add the shredded produce - Toss the well-drained veggie/fruit mix into the bowl and stir until it's all evenly coated.
Step 7: Add dry ingredients - Add the flour, baking soda, baking powder, cinnamon, nutmeg, salt, and optional chopped nuts. Fold gently-no overmixing!
Step 8: Fill the pan and bake - Pour the batter into a greased or parchment-lined loaf pan. Smooth out the top with a spatula or the back of a spoon. Bake for 50-60 minutes.
Step 9: Beat the glaze base - While the bread bakes or cools, use a hand mixer to beat together vegan butter and cream cheese until fluffy.
Step 10: Whisk in glaze flavor - Add powdered sugar, orange juice, and zest to the bowl. Whisk until smooth and creamy. Thin with plant milk if needed for a good consistency for drizzling.
Step 11: Cool - Transfer the loaf to a wire rack to cool, then remove the bread from the loaf pan and allow to cool a little longer.
Step 12: Glaze & enjoy - Then, drizzle with glaze or serve it on the side as a dip. Slice and enjoy!
Top Tips to Get the Perfect Loaf
- Give the produce a good squeeze! It will make for a better texture.
- Go easy on the mixing. Stir just until the flour disappears-overmixing results in a dense loaf.
- Ovens vary a bit, so start checking for doneness around the 50-minute mark by inserting a knife. If it comes out clean or with just a few moist streaks, it's done!
- Use a small squeeze bottle for the glaze if you want neat zigzags like a pro. You can also drizzle with a spoon to thoroughly coat the top.
Serving Suggestions
- Warm up a slice and slather it with vegan butter or nut butter.
- Add a dollop of vegan yogurt and a sprinkle of granola on top-instant breakfast win. Or top with a scoop of Chocolate Banana Ice Cream for a more indulgent taste.
- Cube it up for a brunch board with fruit, nuts, and spreads.
Recipe FAQ
No you don't need to peel the apple or zucchini. If you leave the skins on, you get more fiber, less work, and they melt right into the bread without being noticed.
Wrap tightly and keep at room temp for 1-2 days, or refrigerate for up to 5. You can also slice and freeze it-just pop it in the toaster on low when cravings strike.
If your orange glaze is lumpy instead of smooth, cold butter or cream cheese is the likely culprit. Let the ingredients hang out at room temp until soft, or give them a quick microwave nudge if impatience strikes (been there). Still lumpy? Whisk like you mean it, or place the bowl over a boiling pot of water like a double boiler and stir until it is smooth.
Looking for more zucchini recipes?
Don't leave me hanging - tell me how it went in the comments below with this Zucchini Carrot and Apple Bread! Was it love at first bite, surprisingly edible, or a full-blown kitchen disaster? I want the good, the burnt, and the dramatic. Oh, and let me know how my directions worked so I can keep improving my recipes.
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Zucchini Carrot Apple Bread
Equipment
- Food Processor optional
- Grater Box optional
- Squeeze Bottle optional for the glaze
Ingredients
- 1 tablespoon ground flax + 3 tablespoon water this makes a flax egg
- 1 zucchini grated - about ¾ cup shredded
- 1 carrot grated - about ¾ cup shredded
- ½ large apple grated - no need to peel; makes about ¾ cup shredded. I like to use Fuji apples.
- ½ cup brown sugar or coconut sugar
- ¼ cup maple syrup or agave
- ¼ cup vegetable oil or any neutral oil like avocado
- ½ cup unsweetened plant milk I use oat milk when baking
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour use a knife to level the flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- ¼ heaping cup chopped walnuts
Cream Cheese Orange Glaze
- ½ cup cream cheese room temperature/softened; it's difficult to measure exactly in a cup, so just scoop roughly or weigh out 100 grams.
- 2 tablespoons vegan butter room temperature/softened
- 4 tablespoons powdered sugar
- zest of one orange
- 2 tablespoons orange juice about ½ an orange or to taste
- 1-2 teaspoons oat milk optional; use only if necessary to thin out the glaze.
Instructions
Make the Loaf
- Prep: Preheat oven to 350°F (175°C). Lightly grease a loaf pan with oil spray or line with parchment paper.
- Make the flax egg: Stir flax and water in a large bowl. Set aside to gel.
- Shred/grate the produce: Using a food processor fitted with a grater attachment (or a box grater), shred the zucchini, carrot, and apple all together.
- Remove moisture: Then, place the mixture in a clean kitchen towel, gather the corners, and twist to wring out as much liquid as you can. You may need to open the towel, stir the mixture around, and squeeze again-especially if your zucchini is extra juicy. If the towel gets too damp, swap it for a dry one and repeat. The drier the better for perfect texture.
- Mix wet ingredients: To the same large bowl with the now gelled flax egg, add sugar, maple syrup, oil, plant milk, and vanilla. Whisk until smooth.
- Stir in the shredded produce: Add the grated zucchini, apple, and carrot into the wet mixture. Mix until combined.
- Add the Dry Ingredients & Mix: On top of the wet mixture, add the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Then gently fold everything together until all the flour is incorporated and no white streaks remain. Stop there-don't overmix or the bread can get dense.
- Bake: Pour the mixture into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick or knife comes out clean.
Make the Glaze
- Cream the base ingredients: While the loaf is baking prepare the glaze. Beat together the vegan cream cheese and butter in a medium bowl, until smooth and fluffy.
- Add remaining ingredients: Add powdered sugar, orange juice, and zest. Whisk until creamy. Thin with a splash of plant milk if needed for a thinner glaze that is easy to drizzle. Adjust the taste with a splash more orange juice or zest.
Finish the Loaf
- Cool: Remove the loaf from the oven. Let cool in pan for 10 minutes, then transfer the loaf to a cooling rack.
- Drizzle the glaze: Spoon or drizzle the glaze over cooled carrot apple zucchini bread - or use it as a dip for each slice.
Regi Pearce says
Can you believe this bread is packed with veggies and can still taste like dessert? Let me know if you try it—especially if you go for the orange glaze.