Hey everyone, today I have a great quick-bread recipe to share with you! I love all the veggies it has while still being delicious (both of my kids ate 3 muffins shortly after they came out of the oven!)
The original recipe comes from Trish at Mom on a timeout and can be found here: http://www.momontimeout.com/2013/07/carrot-zucchini-apple-bread-recipe/
The printable recipe below includes modifications I’ve made which are with the butter (I use a blend of coconut oil, applesauce & butter while she only uses butter) , sugar (I cut the amount in 1/2) and flour (I use a blend of whole wheat and all purpose while she uses only all purpose), as well as leaving off a frosting that she recommends (check out her link above for the original recipe). The next time I make it I may try substituting pineapple tidbits for the apple to give it a bit more of a carrot cake flavor – I’ll update the recipe if/when I try it this way :).
I hope you enjoy the recipe as much as we do!
| Prep Time | 20-30 minutes |
| Cook Time | 20 -60 minutes |
| Servings |
large loaves
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- 1/4 cup unsalted butter melted
- 1/4 cup coconut oil
- 1/2 cup applesauce
- 1 cups granulated sugar
- 3 eggs room temperature
- 1/4 cup fresh orange juice
- 1 tbsp vanilla extract
- 1 3/4 cup whole wheat flour
- 1 cup all-purpose flour
- 1/2 tsp Salt
- 2 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1 tbsp cinnamon
- pinch ground cloves
- pinch ground nutmeg
- 2 cups shredded carrots
- 1 cup shredded zucchini (unpeeled)
- 1 cup diced apple I used Pink Lady (unpeeled)
- 1/2 cup chopped pecans (optional)
Ingredients
|
|
- Preheat oven to 350 degrees.
- Grease and flour two 8x4 inch loaf pans. Can also use 1 muffin pan (12 muffins) & 1 regular bread pan or 1 muffin pan (12 muffins) & 3 mini-bread pans. I use liners for the muffin pan.
- On medium speed of mixer, blend butter, oil, applesauce, sugar, egg, orange juice, and vanilla together.
- Add salt, baking powder, baking soda, cinnamon, cloves, and nutmeg, mixing well.
- Add flour along with carrots, zucchini, apples, and pecans. Mix until just combined.
- Pour into prepared pans.
- Bake until golden brown, approximately 1 hour for large loaf pans, 18-23 minutes for muffins, or 35 minutes for mini-loaves,; loaves will spring back when gently pressed with fingers or toothpick comes out clean.
The recipe above includes adaptions I've made to the original recipe which can be found at http://www.momontimeout.com/2013/07/carrot-zucchini-apple-bread-recipe/
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