Description
A moist and flavorful quick bread packed with grated carrots, apples, and zucchini, perfect for a healthy snack or breakfast.
Ingredients
Scale
- 1 cup grated zucchini (about 1 small zucchini)
- 1 cup grated carrot (about 2 medium carrots)
- 1 cup peeled and grated apple (about 1 medium apple)
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- ½ cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a large bowl, beat eggs with granulated sugar and brown sugar until well combined.
- Add oil and vanilla extract to the wet mixture and mix well.
- Fold grated zucchini, carrot, and apple into the wet ingredients.
- Gradually add the dry ingredients to the wet mixture, folding gently until just combined.
- If using, fold in chopped nuts.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Be sure to grate the vegetables and apple finely for the best texture.
- For a gluten-free version, substitute with a gluten-free flour blend.
- Store wrapped at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of loaf)
- Calories: 180
- Sugar: 14g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 35mg