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
An easy and delicious Thermomix Carrot, Apple & Zucchini Loaf. Freezer-Friendly and perfect for lunchboxes!
- 2 medium carrots
- 1 large (or 2 small) apples
- 2 medium zucchinis
- 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
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 on Reverse, Speed 4, 10 seconds.
Add the eggs, the melted coconut oil, the grated zucchini, carrot and apple and mix on Reverse Speed 4, 15 seconds 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.
Store in an airtight container at room temperature for 4 days or freeze for up to 1 month.
Strain the excess liquid from the grated zucchini by placing into a strainer and squeezing with a tea towel or paper towel.
If your bread is browning to quickly in the oven, lightly place a sheet of foil over the top and continue cooking.