Zucchini – Apple – Carrot Bread

Inspired by Will Cook For Friends' Zucchini-Carrot-Apple Bread .

Dry Ingredients

2 cups all purpose flour (or 1 cup pulverized rolled oats and 1 cup all-purpose)

1 cup wheat flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp dried ginger or 1 tsp freshly grated ginger

Wet ingredients

3 eggs

1/2 - 3/4 cup brown sugar, lightly packed

1/2 cup oil (sunflower, melted coconut or other mild-flavored oil) or a mix of oil

1/2 cup applesauce

2 tsp vanilla extract

Mix-ins

1 zucchini, grated (about 1.5 - 2 cups)

2 carrots, grated (about 1 cup)

1 apple, cored and grated (about 1/2 - 1 cup)

1/4 cup chopped nuts or seeds, like pecans, walnuts of pepitas (optional)

Makes 2 standard-sized loafs or 4 mini loaves.

Grease the bottom and sides of your loaf pans and sprinkle a little flour all around. Turn your oven to 350.

Mix dry ingredients together in one bowl.

In another bowl, whisk your eggs till frothy, then mix in the rest of the wet ingredients till fully combined.

Add the dry ingredients into the wet in batches. Fold in the mix-ins. Continue folding batter just until no more streaks of flour appear, but don't over-mix. The batter will be really thick, but there is a lot of moisture in the vegetables and apple that will release during baking.

Bake 45 min - 1 hour at 350, rotating once halfway through, or until a toothpick inserted into the center of the loaves comes out clean. If using mini loaf pans, check after 30 minutes.

Allow to cool in the pan for 10 minutes, then turn out onto a cooling rack to fully cool. Serves really nicely with some honey drizzled on top.

Wrap tightly in plastic wrap and then aluminum foil to freeze, or store in fridge.

CategoryBaking, Breakfast & Brunch, Cat McAllester, VegetarianTags#apple, #carrot, #flour, #zucchini

Ingredients