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This fruit and vegetable breakfast bread is soft and moist, packed with carrots, zucchini and  juicy bits of apple. The maple syrup and applesauce give it just the right amount of sweetness.  It’s high in protein and fiber, low in carbs making it the perfect healthy bread to enjoy for breakfast or snack.

Lately I have been craving bread. I guess it’s a comfort food for me. Whenever I’m choosing what to eat, satisfaction is key. My inner guidance also leads me to what makes my body feel good!

I want this bread to be super healthy so I feel good when I eat it for breakfast. This bread is full of vegetables. Vegetables are important to eat at every meal.  They provide nutrients and fiber.

It’s also high in protein and low carb, just what I wanted.

Fruit Vegetable Breakfast Bread

I also want a bread that is NUT FREE, but with a moist, satisfying texture.

Many people are sensitive to nuts and ask me for nut free recipes. I am a little sensitive too!  I can eat nuts but only in limited amounts.  If I eat too many almond flour recipes my joints get a little tender.

In this recipe I use coconut flour with a little tapioca flour to give it a chewy texture. It’s totally gluten free.

Nut free flours are a little harder to work with than almond flour.  I tested this recipe 5 times to get the right texture. It wasn’t a hardship, we enjoyed all the trials.

The zucchini and carrots are grated and the apple is chopped. Don’t make the apple too small.

When you grate the zucchini use only the outside green part to give the bread nice green zucchini flakes. 

You can spiralize the rest of the zucchini and serve it for dinner with tomato sauce.

Eggs are an essential ingredient for this delicious, healthy bread. They provide 15 grams of protein in each bite.

The other ingredients are items you probably have on hand such as coconut oil, coconut milk and vanilla.

Since we only use 1/3 cup of the coconut milk, I recommend making the Curried Cauliflower Soup to use up the rest of the can.  I try to avoid wasting food.

To sweeten this up a bit I use applesauce and maple syrup. I bought the apple sauce in 4 ounce containers.  I use only one and keep the rest for the next time.

You can use coconut sugar instead of maple syrup, the bread will have a slightly grainer texture, but still good.  Since w’re staying home most of the time, use what you have on hand.

There are quite a few ingredient in this bread, I won’t deny it.  The good news is you don’t need any equipment, mix it with a fork or whisk.

The zucchini and carrots are mixed into the batter before adding the flour mixture.  This way they get evenly distributed.

Once you stir in the flour, add 3/4 of the apples. Pour into the prepared loaf pan and top with the remaining apples.  Bake in the middle of the oven for 1 hour.

The aroma while baking is sweet and comforting. Soon you’ll have a purely, delicious, healthy bread you’ll feel really good about eating.

Once it came out of the oven I could hardly wait to slice it, but it’s really better to let is sit for an hour so it doesn’t crumble and fall apart. You don’t want that!

This bread is tasty, satisfying, comforting, perfectly moist and just sweet enough. You’re going to love this incredibly healthy bread. Serve it for breakfast, snack or dessert.

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Fruit Vegetable Breakfast Bread

Carrot Zucchini & Apple Bread (nut free, paleo)

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  • Author: Ingrid DeHart
  • Total Time: 1 hour 20 minutes
  • Yield: 10 servings 1x




  1. Preheat the oven to 350 degrees F and grease an 8”x4” loaf pan or line with parchment paper.
  2. Combine dry ingredients in a medium bowl and set aside.
  3. Whisk together eggs, coconut milk, maple syrup, applesauce, vanilla and coconut oil in a large bowl until well combined.
  4. Add shredded zucchini and carrots, mix until evenly combined.
  5. Gently stir dry ingredients into wet until all the flour is mixed in. Batter will be thick.
  6. Fold in 3/4 cup of chopped apples, leaving some to put on top of the loaf.
  7. Transfer batter to prepared loaf pan and spread, then sprinkle the top with remaining apple.
  8. Bake in the preheated oven for 55-60 minutes or until top is deep golden brown and a toothpick inserted near the center of the loaf comes out clean.
  9. Cool in the pan about 20 minutes, then transfer to a wire rack to cool completely
  10. Slice and enjoy.
  11. Store leftovers at room temperature for the first day, then refrigerate, covered, for up to 4 days.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Bread, Breakfast, Snack, Dessert
  • Cuisine: Nut Free, Paleo, Gluten Free, Dairy Free

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If you like this recipe try these other delicious nut free delights:

Easy Banana Blueberry Bread {nut free, paleo} 
Nut Free Apple Raspberry Cobbler {AIP, vegan, paleo}
Pumpkin Breakfast Cookies {AIP nut free}

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