Zucchini – Apple – Carrot Bread

By October 4, 2016
Dry Ingredients
 2 cups all purpose flour (or 1 cup pulverized rolled oats and 1 cup all-purpose)
 1 cup wheat flour
 1 tsp baking soda
 1 tsp baking powder
 1/2 tsp salt
 1 tsp cinnamon
 1/2 tsp nutmeg
 1/2 tsp dried ginger or 1 tsp freshly grated ginger
Wet ingredients
 3 eggs
 1/2 - 3/4 cup brown sugar, lightly packed
 1/2 cup oil (sunflower, melted coconut or other mild-flavored oil) or a mix of oil
 1/2 cup applesauce
 2 tsp vanilla extract
Mix-ins
 1 zucchini, grated (about 1.5 - 2 cups)
 2 carrots, grated (about 1 cup)
 1 apple, cored and grated (about 1/2 - 1 cup)
 1/4 cup chopped nuts or seeds, like pecans, walnuts of pepitas (optional)
1

Makes 2 standard-sized loafs or 4 mini loaves.

2

Grease the bottom and sides of your loaf pans and sprinkle a little flour all around. Turn your oven to 350.

3

Mix dry ingredients together in one bowl.

4

In another bowl, whisk your eggs till frothy, then mix in the rest of the wet ingredients till fully combined.

5

Add the dry ingredients into the wet in batches. Fold in the mix-ins. Continue folding batter just until no more streaks of flour appear, but don't over-mix. The batter will be really thick, but there is a lot of moisture in the vegetables and apple that will release during baking.

6

Bake 45 min - 1 hour at 350, rotating once halfway through, or until a toothpick inserted into the center of the loaves comes out clean. If using mini loaf pans, check after 30 minutes.

7

Allow to cool in the pan for 10 minutes, then turn out onto a cooling rack to fully cool. Serves really nicely with some honey drizzled on top.

8

Wrap tightly in plastic wrap and then aluminum foil to freeze, or store in fridge.

Ingredients

Dry Ingredients
 2 cups all purpose flour (or 1 cup pulverized rolled oats and 1 cup all-purpose)
 1 cup wheat flour
 1 tsp baking soda
 1 tsp baking powder
 1/2 tsp salt
 1 tsp cinnamon
 1/2 tsp nutmeg
 1/2 tsp dried ginger or 1 tsp freshly grated ginger
Wet ingredients
 3 eggs
 1/2 - 3/4 cup brown sugar, lightly packed
 1/2 cup oil (sunflower, melted coconut or other mild-flavored oil) or a mix of oil
 1/2 cup applesauce
 2 tsp vanilla extract
Mix-ins
 1 zucchini, grated (about 1.5 - 2 cups)
 2 carrots, grated (about 1 cup)
 1 apple, cored and grated (about 1/2 - 1 cup)
 1/4 cup chopped nuts or seeds, like pecans, walnuts of pepitas (optional)

Directions

1

Makes 2 standard-sized loafs or 4 mini loaves.

2

Grease the bottom and sides of your loaf pans and sprinkle a little flour all around. Turn your oven to 350.

3

Mix dry ingredients together in one bowl.

4

In another bowl, whisk your eggs till frothy, then mix in the rest of the wet ingredients till fully combined.

5

Add the dry ingredients into the wet in batches. Fold in the mix-ins. Continue folding batter just until no more streaks of flour appear, but don't over-mix. The batter will be really thick, but there is a lot of moisture in the vegetables and apple that will release during baking.

6

Bake 45 min - 1 hour at 350, rotating once halfway through, or until a toothpick inserted into the center of the loaves comes out clean. If using mini loaf pans, check after 30 minutes.

7

Allow to cool in the pan for 10 minutes, then turn out onto a cooling rack to fully cool. Serves really nicely with some honey drizzled on top.

8

Wrap tightly in plastic wrap and then aluminum foil to freeze, or store in fridge.

Zucchini – Apple – Carrot Bread

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