Carrot Apple Zucchini Bread is a moist, flavorful treat that combines the natural sweetness of apples and carrots with the subtle freshness of zucchini. This wholesome bread is packed with nutritious ingredients and seasoned with warm spices, creating a deliciously aromatic and satisfying slice. Perfect for breakfast, a snack, or a light dessert, it offers a delightful blend of flavors and textures that are both comforting and nourishing. Ideal for using up garden produce or simply enjoying a homemade baked good, Carrot Apple Zucchini Bread is a versatile and delicious choice for any time of day.
Ingredients:
1 cup grated carrots
1 cup grated zucchini
1 cup grated apple (about 1 large apple)
2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
3 large eggs
1 cup granulated sugar
1/2 cup brown sugar, packed
1/2 cup vegetable oil
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract
1/2 cup chopped walnuts or pecans (optional)
1/2 cup raisins (optional)
Instructions:
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
Prepare the Vegetables and Fruit: Grate the carrots, zucchini, and apple. Place them on a clean kitchen towel and squeeze out any excess moisture. Set aside.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt.
Mix Wet Ingredients: In another large bowl, beat the eggs. Add the granulated sugar, brown sugar, vegetable oil, unsweetened applesauce, and vanilla extract. Mix until well combined.
Combine Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in the grated carrots, zucchini, apple, chopped nuts, and raisins (if using).
Pour into Pan: Pour the batter into the prepared loaf pan, spreading it evenly.
Bake: Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil.
Cool and Serve: Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
