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.
Shona says
Love this! I halved the sugar and subbed 95g of flour for rolled oats and sunflower seeds (milled) just to up the nutrition. I also used butter instead of coconut oil but had to take the final step off reverse to ensure it was properly mixed. All worked perfectly. I really pressed the liquid out of the zucchini and had no problems with the loaf cooking. Kids loved it and so did hubby (who was initially skeptical of the zucchini and reduced sugar!)
Betty says
Love this loaf for school lunches!