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    Home » All Posts » Family » Kids/Toddlers » Thermomix Carrot, Apple & Zucchini Loaf

    Published: Jan 22, 2018 · Modified: Feb 22, 2021 by Lucy ·

    Thermomix Carrot, Apple & Zucchini Loaf

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    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

    Thermomix Carrot, Apple & Zucchini Loaf

    An easy and delicious Thermomix Carrot, Apple & Zucchini Loaf. Freezer-Friendly and perfect for lunchboxes!
    4.89 from 17 votes
    Print Pin Rate
    Course: kids recipes, Lunchbox Ideas, Snacks
    Cuisine: healthy snacks, lunch box
    Prep Time: 10 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 10 minutes minutes
    Servings: 12 slices
    Calories:
    Author: Lucy & Lauren

    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 teaspoon bi-carb soda
    • pinch of salt
    • 1 teaspoon 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. 

    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. 
    Tried this Recipe? Share it Today!Mention @Thermobliss or tag #Thermobliss!

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    Reader Interactions

    Comments

    1. Sue says

      October 15, 2021 at 9:17 am

      Can I substitute eggs with an alternative to make this vegan????

      Reply
      • Lucy says

        October 16, 2021 at 7:46 am

        Hi Sue, you could experiment with egg replacements but I havent personally tried that sorry!

        Reply
    2. Hayley W says

      May 16, 2021 at 7:59 pm

      5 stars
      Was skeptical.. Delicious! Passed the husband, 5yo and vege hating 2yo test with flying colours. Going to reduce the sugar by at least half next batch - which I dare say won't be far away!

      Reply
      • Lucy says

        May 18, 2021 at 11:21 am

        Fantastic! That's so great to hear 🙂

        Reply
    3. Sandra says

      February 06, 2021 at 2:02 am

      5 stars
      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!!!

      Reply
      • Tash says

        February 06, 2021 at 11:11 am

        That's great feedback - thanks!

        Reply
    4. Sandra says

      January 25, 2021 at 10:55 pm

      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?

      Reply
      • Tash says

        January 26, 2021 at 4:23 pm

        Hi Sandra, I would suggest cooking at the same temperature and check between 22-25 minutes. 🙂

        Reply
    5. Mrs Willy van Alphen says

      June 12, 2020 at 9:12 am

      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

      Reply
      • Lucy says

        June 16, 2020 at 8:07 am

        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!

        Reply
    6. Peta Cragan says

      May 16, 2020 at 4:33 pm

      Excellent recipe. Great for kids. I made 3.5 dozen mini quiches and a loaf from one batch of mix

      Reply
    7. Amy says

      October 15, 2019 at 2:40 pm

      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!

      Reply
      • Lucy says

        October 16, 2019 at 5:16 am

        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

        Reply
    8. Kylie says

      September 29, 2019 at 6:25 pm

      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!

      Reply
      • Lucy says

        September 30, 2019 at 6:03 am

        That's fantastic! Thank you so much!

        Reply
    9. Marianella says

      January 13, 2019 at 8:32 am

      This recipe is for TM5?

      Reply
      • Lauren Matheson says

        January 13, 2019 at 11:44 am

        Hi, it's for both models xx

        Reply
    10. Jo says

      April 06, 2018 at 3:51 pm

      Can I replace the coconut oil with cooking oil?

      Reply
      • Lucy Mathieson says

        April 06, 2018 at 10:14 pm

        Hi Jo, you could use vegetable oil 🙂

        Reply
    11. Jodi says

      February 24, 2018 at 4:58 pm

      Any substitute for the Zucchini? I'm all out...I was thinking broccoli...or would that taste bad?

      Reply
      • Lucy Mathieson says

        February 26, 2018 at 7:13 pm

        Hi Jodi, hmm I'm thinking it wouldn't taste greta with broccoli!!!

        Reply
      • Lucy Mathieson says

        February 26, 2018 at 7:29 pm

        Hmm I don't think broccoli would taste very good at all!

        Reply
    12. Marian Walkem says

      February 11, 2018 at 2:45 pm

      Hi Lucy, do you core the Apple or just cut in halves before grating, thanks Marian

      Reply
      • Lucy Mathieson says

        February 11, 2018 at 8:11 pm

        Hi Marian, yes you need to core the apple 🙂

        Reply
    13. Natasha says

      February 09, 2018 at 4:08 pm

      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.

      Reply
      • Lucy Mathieson says

        February 10, 2018 at 5:14 am

        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

        Reply
      • Dennis says

        March 14, 2018 at 7:07 pm

        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.

        Reply
        • Lucy Mathieson says

          March 15, 2018 at 5:58 am

          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. 🙂

    14. Evelyn says

      January 26, 2018 at 7:08 am

      I would greatly reduce the amount of sugar by at least half.

      Reply
    15. Alison says

      January 23, 2018 at 6:20 am

      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!

      Reply
      • Lucy Mathieson says

        January 23, 2018 at 2:34 pm

        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!

        Reply

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