Thermomix Carrot, Apple & Zucchini Loaf

An easy and delicious Thermomix Carrot, Apple & Zucchini Loaf. Freezer-friendly, kid-friendly and great for school lunchboxes!

Thermomix Carrot, Apple & Zucchini Loaf

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.

Thermomix Carrot, Apple & Zucchini Loaf

Our Thermomix Carrot, Apple & Zucchini Loaf ticks all of these boxes.. and a whole heap more!!

Thermomix Carrot, Apple & Zucchini Loaf

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!!

Thermomix Carrot, Apple & Zucchini Loaf

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!

Course kids recipes, Lunchbox Ideas, Snacks
Cuisine healthy snacks, lunch box
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12 slices


  • 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


  1. Preheat oven to 180 degrees celsius (fan-forced). Grease and line a deep loaf pan with baking paper and set aside. 

  2. Place the carrot and apple into the Thermomix bowl and grate by pressing Turbo 3-5 times or until grated. Set aside. 

  3. 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. 

  4. 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. 

  5. 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). 

  6. 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. 

Recipe Notes

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. 

Comments 17

  1. 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!

    1. Post

      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!

  2. 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.

    1. Post

      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

    2. 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.

      1. Post

        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. 🙂

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