Bake With Me: Zucapple Bread

Happy New Year, Squatters! (don’t know if that name is gonna stick, but let’s roll with it for now, shall we?) It’s been a good hot minute since I’ve blogged butttt I promise I return bearing sweets! Today I’m sharing this delish recipe for a zucchini, carrot, and apple bread – aka Zucapple bread! See what I did there? Yep, totally made up another word, and we’re just gonna roll with it cause it’s 2018 and Zucapple could very well be a word. Ok, time for the recipe, cause y’all have got to try this one!

I originally found this recipe on The Lean Green Bean’s blog (check her out – she has great recipes!!), but I made a couple of alterations to fit both what I had in terms of ingredients and tools.


So I started off by blending the zucchini, carrots, and apples together in a food processor with a few short pulses, and stopped just before when they would have started getting watery.


After mixing in the remaining ingredients, I poured the mixture into an oven safe tray and baked it kind of like a bread. I loved the idea of making them like muffins like Lindsay did at The Lean Green Bean, but…I haven’t gotten muffin pans yet, and tbch I was too lazy to do so on Sunday afternoon.

I absolutely loved how these turned out! I originally was making these just as a make-ahead breakfast idea, but they have slowly turned into my afternoon pick-me-up snack, as well as my post-dinner dessert. They have just the right amount of sweetness for me, and the fruits + veggies don’t make me feel as guilty! I will definitely be making these again, and I think I may try to incorporate rolled oats into the mixture somehow to make them even healthier. 🙂


Zucapple Bread

yields: 12 large squares | prep: 10 minutes | cook: 25-45 minutes | total time: 35-55 minutes



  • 1 large zucchini
  • 2 large carrots, peeled
  • 2 apples
  • 3 ½ tbsp butter, melted
  • ¼ c apple butter*
  • ½ c sugar*
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 ½ c whole wheat flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • 1 tsp cinnamon powder


  1. Blend the zucchini, carrots, and apples in a food processor until finely chopped.
  2. <Preheat the oven to 350 degrees Fahrenheit.>
  3. Transfer the zucapple mixture to a bowl, and mix in the melted butter, apple butter, sugar, eggs, and vanilla extract. Mix together until well combined.
  4. Add the whole wheat flour, baking soda, baking powder, and cinnamon powder. Mix together until well combined.
  5. Pour the mixture into an oven safe tray and bake for 25-45 minutes (depending on the strength of your oven. My apartment oven seems to be a little weak, so I had to bake it for a lot longer. I suggest starting at 25 minutes and checking on it to see if it’s baked through, and then adding increments of time to that if it’s not).
  6. Let it cool down a little (but not completely!) and cut into squares. Best enjoyed while it’s still warm 🙂

*the way my Zucapple bread came out this time was definitely on the very low sweet side, which I preferred (since I’m downing them like water…). However, if you prefer a little more sweetness, I suggest adjusting either the apple butter or sugar measurements however you see fit.


Hope y’all enjoy this recipe – let me know in the comments below how your Zucapple bread turns out, and if you tweak it at all.

Ooh wouldya look at that – time for my afternoon snack! 😉



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