A moist and flavorful quick bread packed with shredded vegetables and fruit, perfect for breakfast or a snack.
Author:Dorothy Miler
Ingredients
Scale
For the Crust:
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 large eggs
3/4 cup granulated sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 cup grated carrot
1 cup grated zucchini, squeezed dry
1 cup grated apple
1/2 cup chopped walnuts (optional)
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 eggs, sugar, oil, and vanilla until well combined. Stir in grated carrot, zucchini, and apple.
Gradually add dry ingredients to wet ingredients, mixing until just combined. Fold in walnuts if using.
Pour batter into prepared pan and bake for 50-60 minutes, or until a toothpick inserted comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack.