Carrot Zucchini Apple Bread
This Carrot Zucchini Apple Bread is moist and full of delicious fall harvest fruit and vegetables. This recipe makes 2 loaves, so you can enjoy one now and freeze one for later.
- Prep Time: 15 minutes
- Cook Time: 1 hour, 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 1 loaf 1x
- Category: Loaf
- Method: Baking
Ingredients
Units
Scale
- 1 cup shredded zucchini (about 1 small sized zucchini)
- 2 small apples (shredded)
- 2 large carrots (shredded)
- 3 eggs
- 1 cup vegetable oil
- 2 cups granulated sugar
- 2 tsp vanilla extract
- 3 cups all purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 1/4 tsp baking powder
- 2 tsp cinnamon
Instructions
- Preheat your oven to 325 degrees F.
- Prepare 2 baking pans by lining them with parchment paper.
- Shred the zucchini, apple and carrots. Set aside.
- Using a stand mixer combine the eggs, oil, sugar and vanilla, until smooth.
- In a separate bowl whisk together the flour, salt, baking soda, baking powder and cinnamon.
- Gradually add the dry ingredients to the wet ingredients. Mix gently.
- Now add the shredded zucchini, apples and carrots. You will notice that as this mixture has had time to sit, that there will be moisture. Lightly squeeze out the moisture before adding it to the batter.
- Pour the batter evenly between the 2 baking pans.
- Bake for about 1 1/4 hours. The cakes are done when a toothpick inserted into the centre comes out clean.
- Let the cakes cool in the pans for about 10 minutes. Then remove and let cool completely on a wire rack.
Find it online: https://aprettylifeinthesuburbs.com/carrot-zucchini-apple-bread/