An easy and delicious Thermomix Carrot, Apple & Zucchini Loaf. Freezer-friendly, kid-friendly and great for school lunchboxes! This simple loaf is packed with flavour and couldn't be easier to make in the Thermomix.
Our Thermomix Carrot, Apple & Zucchini Loaf ticks all of these boxes.. and a whole heap more!!
This nutritious and tummy filling loaf will become a favourite with both the kids and the adults in your house.
You will love:
- Simple Ingredients
- Budget friendly - this loaf is a great way to use up apples, carrot and zucchini which has seen better days.
- Freezer friendly - store in the freezer for up to three months.
- Great for lunchboxes - slice into small pieces to add a tasty treat to the kids lunches.
Ingredients
Please note you will find a full list of ingredients in the recipe card below.
- Zucchini - you will need approximately 1 large zucchini.
- Carrot - you will need approximately 1 large carrot.
- Apple - you will need approximately 1 large apple.
- Coconut Oil - melted.
- Eggs - we use 70 gram eggs in our recipes.
- Self-raising flour
- Bi-carbonate of soda
- Caster Sugar
- Salt
- Cinnamon
How to make Carrot, Apple & Zucchini Loaf
Please note you will find a full recipe method in the recipe card below.
Step 1. Cut the apple and carrot into large chunks and place into the Thermomix bowl. Mix until finely grated. Transfer to a separate bowl and set aside until needed.
Step 2. Add the zucchini pieces and mix until finely grated. Using a strainer (or the Thermomix basked), gently push down on the zucchini to remove the excess fluid. Set aside until needed.
Step 3. Add the self-raising flour, caster sugar, cinnamon, bicarbonate of soda and salt and mix to combine.
Step 4. Add the eggs, coconut oil, grated zucchini and grated apple and carrot. Mix to combine.
Step 5. Transfer to a lined loaf tin and gently smooth the surface.
Step 6. Bake until golden and cooked through when tested with a skewer.
Recipe Hints and Tips
Strain the excess liquid from the grated zucchini by placing into a strainer and squeezing with a tea towel or paper towel.
If your loaf is browning too quickly in the oven, lightly place a sheet of foil over the top and continue cooking.
Store in an airtight container at room temperature for 4 days or freeze for up to 3 months.
This loaf makes 12 thickly cut slices, slice into thinner and smaller pieces for children.
Frequently Asked Questions
Yes, there is no need to peel the zucchini before adding it to zucchini bread or any other type of cake/loaf recipe.
It is important to remove the excess fluid from grated zucchini as it will impact the texture and consistency of your recipe.
You may also enjoy:
- Thermomix Banana Bread
- Thermomix Zucchini Fritters
- Thermomix Apple Loaf
- Thermomix Vegetable Fritters
- Thermomix Chicken and Zucchini Nuggets
Looking for even more?
You can find more simple and delicious Thermomix recipes in our books and eBooks. Shop the range here.
Thermomix Carrot, Apple & Zucchini Loaf
Equipment
- 1 x 28 x 13cm loaf pan.
Ingredients
- 110 grams carrot cut into 3cm pieces.
- 100 grams apple cut into 3cm pieces.
- 200 grams zucchini
- 265 grass self raising flour
- 1 teaspoon bi-carb soda
- pinch of salt
- 1 teaspoon ground cinnamon
- 225 grams caster sugar
- 3 eggs 70 gram eggs
- 105 grams coconut oil liquid
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 pieces into the Thermomix bowl and grate by pressing selecting the 2 second Turbo function and pulsing twice. Set aside until needed.
- Without washing the bowl, place the zucchini into the Thermomix bowl. Grate by pressing Turbo (2 second) 3-5 times or until grated. Place into a strainer and squeeze out any excess liquid (see notes). Set aside.
- Add the self-raising flour, bi-carb soda, salt, cinnamon and caster sugar and mix for 10 seconds, Speed 4.
- Add the eggs, coconut oil, 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 55-60 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.
Sue says
Can I substitute eggs with an alternative to make this vegan????
Lucy says
Hi Sue, you could experiment with egg replacements but I havent personally tried that sorry!
Hayley W says
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!
Lucy says
Fantastic! That's so great to hear 🙂
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!