If you can’t decide what kind of loaf bread to make, try this one! It is a delicious mixture!

The combination of zucchini, carrots, apples, and walnuts works so well and the bread is so moist!

You can use 3 cups of zucchini, carrots, and apples in any quantities you want as long as it all adds up to 3 cups! I usually do about 1 cup each. One medium zucchini makes about 1 cup grated. One large apple makes about 1 cup grated.

Substitute 1 cup of something else if you want… bananas, mangos, peaches, cherries, etc. Use what you feel like and what you have.

If you like spices in loaf breads, add a little more cinnamon!

I make this bread by hand, but you can use a mixer if you prefer. Just don’t overbeat it. You don’t want a lot of air in the batter of loaf breads.

You can serve this plain, or top it with cream cheese frosting, or a dusting of confectioner’s sugar.

See pictures how I make it in the slideshow below.

Enjoy!

Zucchini, Carrot, Apple Walnut Bread

angiesopenrecipebox.com
f you can't decide what kind of loaf bread to make, try this one! It is a great combo and it is so moist!
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Prep Time20 mins
Cook Time55 mins
Course: Dessert
Cuisine: American
Servings: 12
Calories: 339

Ingredients

  • ¾ cup oil
  • 3 eggs
  • 1 cup zucchini grated
  • 1 cup carrots grated
  • 1 cup apples grated or coarsely chopped
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • Pinch salt
  • ¼ teaspoon cinnamon
  • 1 ¼ cups sugar
  • ½ cup walnuts coarsely chopped

Instructions

  • Preheat the oven to 350°F.
  • Grease or line a 9×5-inch loaf pan with parchment paper.
  • In a large bowl, whisk the oil and eggs. I make this bread by hand, but you can use a mixer if you want.
  • Add the zucchini, carrots, and apples. Use a large spoon to mix it well.
  • Mix in all the dry ingredients except the walnuts. Take your time to be sure to mix in all the flour to get a wet batter.
  • Stir in the walnuts.
  • Spread the batter evenly into the prepared pan. To prevent a dome top, make about a 3-inch-long little indent across the batter with a spoon. This prevents the top from being too high.
  • Bake at 350°F. for 55-65 minutes or until a cake tester inserted in the middle comes out clean. If it is browning too fast around the edges, cover it with a tent of aluminum foil. I cut out a small square in the middle of the tent. See the picture in the slideshow.
  • Cool the loaf bread in the pan on a wire rack for 10 minutes. Remove it from the pan and transfer the loaf bread to the wire rack to finish cooling.
  • Store the loaf bread covered at room temperature.

EXTRA TIP:

TOPPING:   Leave it plain or add a cream cheese frosting, or dust with confectioner’s sugar.
3 CUPS:  Use any quantities of zucchini, carrots, and apples as long as it equals 3 cups.  One medium zucchini is about 1 cup grated.  One large apple is about 1 cup grated.
SEEDS:  Remove any large zucchini seeds since they are bitter.
APPLES:  Use your favorite apple variety.  It is not necessary to peel the apple.  The apple peel adds color and good nutrients!
VARIATIONS:   *  You can vary the fruit to what you like or have on hand; maybe bananas, mangos, peaches, cherries, etc. *  If you like spices in loaf breads, add a little more cinnamon!
FREEZES well for 3 months.
Nutrition
Calories: 339kcal | Carbohydrates: 40g | Protein: 5g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 151mg | Potassium: 132mg | Fiber: 2g | Sugar: 23g | Vitamin A: 1869IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 1mg

I previously posted this in September, 2014.

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