Home » Recipes » Bread » Mini Apple Carrot Zucchini Bread

Mini Apple Carrot Zucchini Bread

These mini loaves of quick bread are filled with apple chunks, shredded carrot, and shredded zucchini. Grab a thick slice and slather it with apple butter for the best of the summer and fall harvest in one bite!

Mini apple carrot zucchini bread sliced open on a dark counter

We’re getting into that time of year where summer & autumn produce is overlapping, and these mini loaves of harvest bread are the perfect way to enjoy all those flavors in one go. The garden is bursting with the last zucchini of summer and early autumn carrots. The trees are laden with apples too, and despite dehydrating a goodly amount there are still more than I know what to do with! This bread is a superbly delicious solution.

This is a simple recipe that gets even easier if you have a food processor to grate the zucchini and carrots for you. Everything gets mixed together in a big bowl, then the batter is spooned into small tins for baking. I used mini loaf pans that are 5.75 x 3.25 x 2.25 inches. I like using this size because each loaf of bread is easy to wrap in saran wrap, then place in an air-tight container for freezing. There’s nothing quite like defrosting a baked treat made with summer’s bounty in the middle of deep winter.

Loaves of mini zucchini breads in their baking tins

What You’ll Need

Here’s a quick rundown of what you’ll need along with a few notes as needed. Be sure to scroll down to the recipe card for specific amounts.

  • All purpose flour
  • Old fashioned oats – Not quick cooking or instant oats.
  • Kosher salt
  • Baking powder
  • Baking soda
  • Spices – Ground cinnamon and freshly grated nutmeg.
  • Carrots – Shredded is easiest, but you could also dice them finely if you prefer.
  • Zucchini – I don’t salt and strain the zucchini before adding it to the batter.
  • Apple – Use any sweet hand-eating variety. I do not peel the apple but you can if you prefer.
  • Granulated sugar
  • Applesauce – Unsweetened
  • Unsalted butter
  • Eggs
  • Apple cider – You can also use apple juice.
  • Vanilla extract
Mini apple zucchini breads cooling on a wire wrack

How to Make Apple Carrot Zucchini Bread

Here’s how to make this bread:

Prep your tools. Preheat oven to 350F. Grease 4 mini loaf pans. Place the mini pans on a baking sheet so that it is easier to move them in and out of the oven. Set aside.

Mix dry ingredients. In a medium bowl combine the flour, oats, salt, baking powder, baking soda, and spices. Set aside.

Combine wet ingredients. In a large bowl combine the carrots, zucchini, apple, and sugar. Add the applesauce and butter, mix well. Add the eggs, cider, and vanilla, mix again.

Add the dry ingredients to the wet ingredients. Mix until combined and no dry bits of batter are left.

Bake. Divide batter among mini loaf pans, filling each one about 3/4 of the way full so that there is room for the bread to expand. Bake for 40-45 minutes or until the bread springs back when touched gently with a finger.

Cool. Let the bread cool for at least 5 minutes before turning it out onto a cooling rack.

A loaf of mini bread sliced open with apple butter

Tips for Success

This is an easy baking recipe but there are a few tips I recommend for success:

  • Grease your baking tins well. I like to coat the inside with a generous spray of PAM or olive oil applied with a Misto oil sprayer. This will make it easier to remove the loaves from the pans after baking.
  • Give the bread time to cool. This recipe is going to make your home smell amazing, so it will be tempting to depan the bread immediately. But it will come out of the tins and hold its shape better if you give it time to cool.
  • Can I use other kinds of produce? You could also use summer squash instead of the zucchini, or pear instead of the apple.
  • Can I make this in a regular bread pan? I have not tried making this recipe in a regular loaf pan because I find the mini size to be so convenient. But you could try a 8.5 x 4.5 inch pan and increase the bake time to 55 to 60 minutes, which is the amount of time I use for my banana bread recipe. You may need to add a bit more time so test after 55 min and then add more time in 5 minute increments as needed. The bread will be done when you press the top gently with your fingers and it springs back.
Sliced apple carrot zucchini bread with apple butter

Serving Suggestions

Honestly, this bread is perfect on its own! But especially when I’m enjoying a slice with my morning coffee I like to add a generous swath of homemade apple butter or just plain unsalted butter. Sometimes I’ll warm the slices a bit in my toaster oven so that the butter gets all melty! Apricot jam, orange marmalade, and maple cream also go wonderfully with this recipe!

Sliced apple carrot zucchini bread with butter

How to Store Zucchini Bread

  • On the counter: Allow the bread to cool completely, then store on the counter in an airtight container for 3-4 days.
  • Fridge: You can extend the shelf life of this bread by storing cooled bread in an airtight container in the fridge. It will keep for up to 1 week.
  • Freezer: Wrap each cooled loaf in saran wrap, then place in a freezer-safe airtight container. It will keep for up to 3 months. Defrost overnight in the fridge or in the microwave for about 30 seconds to 1 minute when you are ready to eat it. Be sure to remove the plastic wrap before placing the bread in the microwave!
Print

Mini Apple Carrot Zucchini Bread

These mini loaves of quick bread are filled with apple chunks, shredded carrot, and shredded zucchini. Grab a thick slice and slather it with apple butter for the best of the summer and fall harvest in one bite!

  • Author: Rustic Family Recipes
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4 mini loaves 1x
  • Category: Bread
  • Method: Oven
  • Cuisine: American

Ingredients

Scale
  • 3 1/4 cups all purpose flour
  • 1/3 cup old fashioned oats
  • 1/2 teaspoon kosher salt
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1 cup shredded carrots
  • 2 cups shredded zucchini
  • 1 cup diced apple (I used Honeycrisp, any sweet apple will work)
  • 1 1/2 cups granulated sugar
  • 1/2 cup applesauce
  • 1/2 cup unsalted butter, melted
  • 3 eggs
  • 1/4 cup apple cider
  • 1 tablespoon vanilla extract

Instructions

Prep your tools. Preheat oven to 350F. Grease 4 mini loaf pans. Place mini pans on a baking sheet. Set aside.

Mix dry ingredients. In a medium bowl combine the flour, oats, salt, baking powder, baking soda and spices. Set aside.

Combine wet ingredients. In a large bowl combine the carrots, zucchini, apple and sugar. Add the applesauce and butter, mix well. Add the eggs, cider and vanilla, mix again.

Add the dry ingredients to the wet ingredients. Mix until combined and no dry bits of batter are left.

Bake. Divide batter among mini loaf pans, filling each one about 3/4 of the way full. Bake for 40-45 minutes or until the bread springs back when touched gently with a finger.

Cool. Let the bread cool for at least 5 minutes before turning out onto a cooling rack.

Notes

I used mini loaf pans that are 5.75 x 3.25 x 2.25 inches.

Storage:

  • On the counter: Allow the bread to cool completely, then store it on the counter in an airtight container for 3-4 days.
  • Fridge: You can extend the shelf life of this bread by storing cooled bread in an airtight container in the fridge. It will keep for up to 1 week.
  • Freezer: Wrap each cooled loaf in saran wrap, then place in a freezer-safe airtight container. It will keep for up to 3 months. Defrost overnight in the fridge or in the microwave for about 30 seconds to 1 minute when you are ready to eat it. Be sure to remove the plastic wrap before placing the bread in the microwave!

Keywords: apple bread, carrot bread, zucchini bread, mini bread

Did you make this recipe?

Please rate the recipe & leave a comment to let me know. 🙂

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe rating