An easy and delicious Thermomix Carrot, Apple & Zucchini Loaf. Freezer-friendly, kid-friendly and great for school lunchboxes!
With a little toddler in the house, it can be 'interesting' to find recipes that:
a) will actually be eaten;
b) will last well in lunch boxes;
c) can be frozen.
Our Thermomix Carrot, Apple & Zucchini Loaf ticks all of these boxes.. and a whole heap more!!
In the recipe, I've said that this loaf makes 12 slices - but please note that that's 12 large slices. I cut it into about 30-40 mini pieces and froze them for my little boy. Then I just grab a piece out in the morning and by the time he's ready for a snack, it's defrosted and good to go!!
I hope you love my Thermomix Carrot, Apple & Zucchini Loaf as much as we do - it really is simple and delicious!!
Thermomix Carrot, Apple & Zucchini Loaf
Ingredients
- 110 g carrot (approx 2 medium)
- 100 g apple (approx 1 large or 2 small)
- 200 g zucchinis (approx 2 medium)
- 265 g self raising flour
- 1 tsp bi-carb soda
- pinch of salt
- 1 tsp ground cinnamon
- 225 g caster sugar
- 3 eggs
- 105 g coconut oil
Instructions
- Preheat oven to 180 degrees celsius (fan-forced). Grease and line a deep loaf pan with baking paper and set aside.
- Place the carrot and apple into the Thermomix bowl and grate by pressing Turbo 3-5 times or until grated. Set aside.
- Place the zucchini into the Thermomix bowl. Grate by pressing Turbo 3-5 times or until grated. Place into a strainer and squeeze out any excess liquid (see notes). Set aside.
- In a clean and dry Thermomix bowl, add the self-raising flour, bi-carb soda, salt and cinnamon and sift by pressing Turbo 8 times. Add the caster sugar and mix for 10 seconds, REVERSE, Speed 4.
- Add the eggs, the melted coconut oil, the grated zucchini, carrot and apple and mix for 15 seconds, REVERSE, Speed 4 or until completely combined (use the spatula to assist).
- Spoon the mixture into the prepared tin, smooth down the top with a spoon and bake in the oven for 50-60 minutes or until cooked through when tested with a skewer.
- Leave to cool in the tin for 10 minutes before carefully transferring to a wire rack to cool completely.
Sandra says
Made this again recently as muffins and mini muffins. I used the actual weight as noted above rather than the number of each veg/fruit and I strained the F&V really, really well. They turned out great! Potentially on the dry side but I ran out of self raising flour and had to substitute half with plain flour and baking powder so not sure if that affected them at all but they were so much better than my last attempt at the loaf which had a soggy bottom and ended up going bad and into the bin. My fussy kids loved them and keep asking for more so thank you!!!
Tash says
That's great feedback - thanks!
Sandra says
Hey there! Love this recipe!! Have successfully made it once and not so successfully twice haha. Have screenshot your measurement of the f&v in grams for next time and was wondering if I were to make these as muffins or mini muffins, how long would you suggest cooking and at what temp?
Tash says
Hi Sandra, I would suggest cooking at the same temperature and check between 22-25 minutes. 🙂
Mrs Willy van Alphen says
Hi Lucy, it would help me greatly if you could mention grams instead of medium size carrot, apple and zucchini. Opinions might be different to everyone what might be medium. If you could measure the weight of the average size you use, maybe that would also help the people who ended up with a soggy cake? Thanks ever so much for your help. It looks and sounds amazing and I would really like to try. Have so many zucchini's from garden at present, I need to find ways to use them, aside from the usual stir fries, soups etc. XXX
Lucy says
Hi there, of course! I would suggest:
110g carrot
100g apple
200g zucchini
You can definitely alter these amounts slightly if you like!
To avoid any sogginess, make sure all of the liquid is squeezed out of the grated zucchini.
Good luck!
Peta Cragan says
Excellent recipe. Great for kids. I made 3.5 dozen mini quiches and a loaf from one batch of mix
Amy says
I tried making this and took all of your comments above into consideration and it was a disaster. It was in the oven for 90 minutes. 40 uncovered then 50 minutes covered with foil. I used olive oil instead of coconut oil and coconut sugar instead of caster. The result is a ver sad, burnt, raw, sunk in the middle loaf!
Lucy says
Hi Amy, we're so sorry to hear that! I would most definitely stick to the recipe using coconut oil and caster sugar. Try turning your oven up a little but still adding foil if you find that it's browning too much next time. 🙂 xx
Kylie says
Thank you for a great recipe. I made tonight and it turned out perfectly and my house smells amazing. Now to see if it passed the toddler test!
Lucy says
That's fantastic! Thank you so much!
Marianella says
This recipe is for TM5?
Lauren Matheson says
Hi, it's for both models xx
Jo says
Can I replace the coconut oil with cooking oil?
Lucy Mathieson says
Hi Jo, you could use vegetable oil 🙂
Jodi says
Any substitute for the Zucchini? I'm all out...I was thinking broccoli...or would that taste bad?
Lucy Mathieson says
Hi Jodi, hmm I'm thinking it wouldn't taste greta with broccoli!!!
Lucy Mathieson says
Hmm I don't think broccoli would taste very good at all!
Marian Walkem says
Hi Lucy, do you core the Apple or just cut in halves before grating, thanks Marian
Lucy Mathieson says
Hi Marian, yes you need to core the apple 🙂
Natasha says
Lucy can you please double check this recipe? I’ve made it twice and it’s turned out really soggy and overmoist both times. Not soft with a light crumb like yours. It’s really frustrating! I took photos of the results if you’re curious.
Lucy Mathieson says
Hi Natasha, this is a regular in our house and it's moist inside but lovely on top. The trick is to really squeeze out absolutely all the liquid from the veggies. You may also want to try increasing your oven temp. xx
Dennis says
Hi, I am having the same issue, soggy at bottom of cake even thought I increased cooking time by 10 mins. I have just made a second attempt, just out of the oven and cooling. I paid particular attention to removing excess liquid from the zuccini but still had to cook for additional 20 mins, testing with skewer in between. Hopefully this will be better (althought first attempt was delicious).
Should I try increasing the temperature to 200 rather than cook longer?
Thanks you for sharing.
Lucy Mathieson says
Hi Dennis, it can absolutely vary depending on your particular oven. I would try and increase the temperature to 200 and see if that helps. 🙂
Evelyn says
I would greatly reduce the amount of sugar by at least half.
Alison says
Thank you for this. Wonder do you have any thoughts on leaving caster sugar out? I am trying this for a toddler and trying to reduce sugar (she’s not a great eater at best of times so would love for her food to be more savoury than sweet). Any other recommendations that I could replace the caster sugar with? Thank you!
Lucy Mathieson says
Hi Alison, I haven't made it myself with less or no caster sugar so the best advice I have is to experiment and see if your daughter likes it! Hehehe I have a toddler too so I totally get it!