Description

This Carrot Apple Zucchini Bread is a delightful blend of moistness and flavor, making it an ideal choice for breakfast, snacks, or dessert. With the natural sweetness of apples and the subtle earthiness of zucchini and carrots, each slice is bursting with vibrant colors and irresistible taste. Whether enjoyed fresh from the oven or toasted with a smear of butter, this quick bread is sure to become a beloved recipe in your home. Packed with vegetables and fruits, it’s not only delicious but also a healthier treat that can easily be customized to your liking.

Ingredients

Scale

1 cup unsalted butter (melted)
2 cups granulated sugar
3 eggs (room temperature)
¼ cup fresh orange juice
1 tbsp vanilla extract
3¼ cups all-purpose flour
½ tsp salt
2½ tsp baking powder
¾ tsp baking soda
1 tsp cinnamon
2 cups shredded carrots
1 cup shredded zucchini
1 cup diced peeled apple (like Granny Smith or Fuji)
Optional: ½ cup chopped pecans

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Instructions

Preheat the oven to 350°F (175°C). Grease and flour two 8×4 inch loaf pans or line them with parchment paper.
Squeeze excess moisture from shredded zucchini using a kitchen towel.
In a large bowl, whisk together flour, salt, baking powder, baking soda, and spices until combined.
In another bowl, mix melted butter and sugar until blended. Then add eggs, orange juice, and vanilla extract.
Gently fold the dry mixture into the wet mixture along with the carrots, zucchini, apples, and pecans until just combined.
Divide the batter evenly between the prepared loaf pans. Bake for 55 to 60 minutes or until golden brown and a toothpick inserted comes out clean.
Allow to cool completely before adding any frosting.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Breakfast/Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 18g
Sodium: 200mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: <0g
Carbohydrates: 37g
Fiber: 1g
Protein: 3g
Cholesterol: 50mg