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Fruit and Veggie Bread Recipe

by Katerina Petrovska

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Sep 05, 2011, Updated Apr 27, 2025

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Fruit and Veggie Bread is delicious chunky quick bread packed with fruits and veggies!

This delicious bread recipe comes from Katrina, author of In Katrina’s Kitchen. She is one of the most adorable, most talented, and funniest people I have ever met.

When Katerina from Diethood asks you to do a guest post for her you just agree. I mean there was really no question as to if I had time or if I had anything worthwhile to post. Like a robot I said yes then I came back to reality and got super-nervous. THIS IS DIETHOOD! I can’t believe I’m here taking up space on her gorgeous blog. That’s the other thing- you all come here expecting her beautiful photos! Oh dear! I’m just going to close my eyes and jump right in. You tell me when it’s over, okay?!

What Is Fruit & Veggie Bread?

Many years ago it started out as Zucchini Bread in my recipe box. Then some things were added and others taken away and the recipe card read Carrot Zucchini Bread. The poor recipe card has been all inked up again and it now reads Fruit and Veggie Bread. So you know this recipe has been around for a while and I’m happy to bring it to you in this form today.

How to Make This Quick Bread Recipe

It is a pretty straightforward recipe – you basically dump it all in your mixer then bake it. I have made mini loafs, 2 large loafs, muffins, and mini muffins with this recipe. Adjust the baking time to make sure that a toothpick inserted in the center comes out clean. Baking time depends on how much liquid you drain off of the grated zucchini as well. I seed the zucchini before I use it and I would guess I am a medium drainer—it is still wet but not dripping.

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Fruit and Veggie Bread

by Katerina Petrovska

This fruit and veggie bread is a soft, tender quick bread packed with lots of fruits and vegetables! 

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Cooling Time: 50 minutes minutes

Total Time: 1 hour hour 30 minutes minutes

Servings: 24

Ingredients 

1x2x3x

• ▢ 1 ½ cups flour
• ▢ 1 ½ cups wheat flour
• ▢ ½ cup wheat germ
• ▢ ½ cup sugar
• ▢ 1 cup brown sugar
• ▢ ½ teaspoon baking soda
• ▢ 1 teaspoon baking powder
• ▢ 1 teaspoon cinnamon
• ▢ 1 teaspoon salt
• ▢ 1 cup applesauce or 1 apple cored and grated, with skin
• ▢ 2 cups zucchini grated and drained
• ▢ 1 cup carrot grated
• ▢ 1 teaspoon vanilla

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Instructions 

• Preheat oven to 350.
• In the bowl of your mixer combine all of the dry ingredients. Add wet ingredients one at a time and mix until well-incorporated.
• Fill 6 mini loaf pans about 2/3 full and bake for 20-25 minutes.
• **You can also make 2 large loafs (bake about 1 hour)
• **Or 24 muffins (bake about 15 minutes)

Notes

• You can omit the wheat flour and use 3 cups all-purpose flour.
• You can omit the wheat germ.
• You can use 1 cup vegetable oil instead of applesauce.

Nutrition

Calories: 268kcal | Carbohydrates: 64g | Protein: 3g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 509mg | Potassium: 400mg | Fiber: 2g | Sugar: 56g | Vitamin A: 3660IU | Vitamin C: 9.7mg | Calcium: 80mg | Iron: 1.1mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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