Zucchini, Apple and Carrot Bread
Zucchini, Apple and Carrot Bread might be a good recipe to expand your side dish recipe box. One serving contains 616 calories, 10g of protein, and 26g of fat. This recipe serves 8. For 76 cents per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. A few people made this recipe, and 11 would say it hit the spot. A mixture of granulated sugar, baking powder, salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Cookie Madness. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes. It is a good option if you're following a dairy free and lacto ovo vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 40%. This score is rather bad. If you like this recipe, you might also like recipes such as Carrot Zucchini Bread, Carrot and Zucchini Bread, and Zucchini Carrot Bread.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 55 minutes
Ingredients:
1 cup shredded apples
1/2 teaspoon baking powder
2 teaspoons baking soda
1 cup shredded carrots
4 large eggs
3 cups (15 oz) all-purpose flour
1 2/3 cups granulated sugar
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1/2 cup toasted and chopped pecans
3/4 teaspoon salt
1 1/2 teaspoons vanilla extract
2/3 cup vegetable oil
1 cup shredded zucchini
Equipment:
loaf pan
oven
mixing bowl
toothpicks
knife
frying pan
Cooking instruction summary:
Preheat oven to 350 degrees F. Grease the bottom only of two 8x4 inch loaf pans or line the bottom with a strip of parchment**.Mix the flour, baking soda,baking powder, salt, cinnamon and nutmeg together in a bowl and set aside.In a mixing bowl, stir together the sugar, eggs, oil, zucchini, apples, carrots and vanilla.Add the flour mixture to the wet ingredients and stir until mixed. Stir in pecans.Pour about 1/2 of the batter into two greased loaf pans.Bake in the lower third of the oven for 55 -60 minutes or until a toothpick inserted near the center comes out clean.Let cool for 15 minutes. Loosen sides of loaves with a knife, then carefully turn from pan (or lift your strips of parchment) and let cool completely before slicing.If you choose to ice it, make the icing by mixing together 1 tablespoon of melted butter, 1 cup powdered sugar, 1/4 teaspoon vanilla extract and enough milk or water (I used water) to make the icing drizzling or piping consistency. Spoon or pipe the icing over the top of the loaf and leave at room temperature to set.
Step by step:
1. Preheat oven to 350 degrees F. Grease the bottom only of two 8x4 inch loaf pans or line the bottom with a strip of parchment**.
2. Mix the flour, baking soda,baking powder, salt, cinnamon and nutmeg together in a bowl and set aside.In a mixing bowl, stir together the sugar, eggs, oil, zucchini, apples, carrots and vanilla.
3. Add the flour mixture to the wet ingredients and stir until mixed. Stir in pecans.
4. Pour about 1/2 of the batter into two greased loaf pans.
5. Bake in the lower third of the oven for 55 -60 minutes or until a toothpick inserted near the center comes out clean.
6. Let cool for 15 minutes. Loosen sides of loaves with a knife, then carefully turn from pan (or lift your strips of parchment) and let cool completely before slicing.If you choose to ice it, make the icing by mixing together 1 tablespoon of melted butter, 1 cup powdered sugar, 1/4 teaspoon vanilla extract and enough milk or water (I used water) to make the icing drizzling or piping consistency. Spoon or pipe the icing over the top of the loaf and leave at room temperature to set.
Nutrition Information:
covered percent of daily need
