Should you peel zucchini before making zucchini bread?

No, there’s no need to peel zucchini for carrot apple zucchini bread. The skin is soft, thin, and packed with nutrients. It blends right into the loaf during baking and won’t affect the texture or taste at all. Just give it a good wash before grating.

How do you get moisture out of zucchini for bread?

After grating, place the zucchini in a clean kitchen towel or several layers of paper towel. Squeeze firmly over the sink to remove as much water as possible. This step is crucial for a tender, not soggy, carrot apple zucchini bread.

How to make zucchini bread not soggy?

The key is to reduce moisture. Always squeeze the zucchini, drain any add-ins like cottage cheese, and don’t overmix the batter. Also, make sure to bake it fully—your toothpick should come out clean. These tips will give your carrot apple zucchini bread a perfect, moist crumb every time.

Do you take the seeds out of zucchini when making bread?

If the zucchini is small or medium, you don’t need to remove the seeds. They’re soft and will bake down easily. However, if you’re using a large, overripe zucchini, scoop out the seeds before grating. This prevents bitterness and keeps your carrot apple zucchini bread smooth and delicious.

Carrot Apple Zucchini Bread Recipe – Moist, Easy, Wholesome

Ingredients

Scale

Dry Ingredients:

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon salt

Wet Ingredients:

2 large eggs

½ cup vegetable oil (or ⅓ cup if using cottage cheese)

¾ cup granulated sugar

½ cup packed brown sugar

1 teaspoon vanilla extract

Fruits and Vegetables:

1 cup grated carrot

1 cup grated zucchini (squeezed dry)

1 cup grated apple (peeled)

¼ cup cottage cheese, small curd or blended, drained (optional)

½ cup chopped walnuts (optional)

½ cup raisins (optional)

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Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.

2. Grate the carrot, zucchini, and apple. Squeeze out moisture from the zucchini using a towel.

3. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.

4. In another bowl, beat the eggs with granulated sugar and brown sugar until smooth.

5. Stir in vegetable oil and vanilla extract. If using cottage cheese, mix it in here.

6. Add the dry ingredients to the wet mixture and stir until just combined.

7. Gently fold in the grated carrot, zucchini, apple, and optional walnuts and raisins.

8. Pour the batter into the prepared loaf pan and smooth the top.

9. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

10. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Wrap tightly and store at room temperature for 3 days or refrigerate up to 1 week.

Freeze individual slices for grab-and-go snacks.

To increase protein, add cottage cheese—but be sure to drain it to avoid excess moisture.

Author: EmilyFrost
Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Breads, Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 210
Sugar: 14g
Sodium: 180mg
Fat: 9g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 4g
Cholesterol: 35mg