Description
A moist and flavorful quick bread packed with grated carrots, apples, and zucchini. This wholesome loaf is lightly spiced with cinnamon and nutmeg, perfect for breakfast or an afternoon snack.
Ingredients
Scale
For the Crust:
- For the bread:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- For the mix-ins:
- 1 cup grated carrots
- 1 cup grated zucchini (squeezed dry)
- 1/2 cup grated apple (peeled)
- For optional topping:
- 2 tablespoons turbinado sugar
- 1/4 cup chopped walnuts
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease 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 together granulated sugar, brown sugar, oil, eggs, and vanilla until well combined.
- Gradually stir the dry ingredients into the wet ingredients until just combined.
- Fold in grated carrots, zucchini, and apple until evenly distributed.
- Pour batter into prepared loaf pan. Sprinkle with turbinado sugar and walnuts if using.
- Bake for 50-60 minutes, or until a toothpick inserted in center comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
1) Squeeze excess moisture from zucchini using a clean kitchen towel. 2) Bread stays fresh for 3 days wrapped at room temperature. 3) For muffins: bake at same temp for 20-25 minutes.