Description
A moist and flavorful quick bread combining carrots, apples, and zucchini, perfect for breakfast, snacking, or dessert.
Ingredients
- 1 cup grated carrots (about 2 medium carrots)
- 1 cup grated apple (about 1 large apple, any variety)
- 1 cup grated zucchini (about 1 small zucchini)
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large bowl, beat eggs and sugar together, then add oil and vanilla extract until smooth.
- Fold in grated carrots, apple, and zucchini until evenly distributed.
- In another bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Gradually add dry ingredients to wet mixture and stir until just combined.
- Fold in nuts and raisins if using.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Store at room temperature for up to 5 days in an airtight container. For longer storage, refrigerate for up to a week or freeze for up to 3 months.