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:

Quickview
611k Calories
9g Protein
25g Total Fat
88g Carbs
6% Health Score
Limit These
Calories
611k
31%

Fat
25g
40%

  Saturated Fat
16g
101%

Carbohydrates
88g
29%

  Sugar
44g
50%

Cholesterol
93mg
31%

Sodium
541mg
24%

Alcohol
0.26g
1%

Get Enough Of These
Protein
9g
19%

Vitamin A
2852IU
57%

Manganese
0.78mg
39%

Selenium
26µg
37%

Vitamin B1
0.49mg
33%

Folate
117µg
29%

Vitamin B2
0.42mg
25%

Iron
3mg
18%

Vitamin B3
3mg
17%

Phosphorus
155mg
16%

Fiber
3g
13%

Copper
0.2mg
10%

Vitamin E
1mg
8%

Vitamin K
8µg
8%

Vitamin B5
0.76mg
8%

Potassium
254mg
7%

Zinc
1mg
7%

Magnesium
28mg
7%

Vitamin B6
0.13mg
7%

Vitamin C
4mg
5%

Calcium
50mg
5%

Vitamin B12
0.22µg
4%

Vitamin D
0.5µg
3%

covered percent of daily need
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