Carrot Apple Zucchini Bread

zucchini bread.jpg

Aloha friends!

The long weekend has come and gone and the unofficial start of fall has begun! I am going to miss the summer days (although we can barely say we had a summer this year), but I am excited for the fall season. I love the crisp air, fall fashion, pumpkin spice lattes, hiking, and of course the baking! I haven't started baking any pumpkin or apple baked goods, but I made these carrot, apple & zucchini loaves with my mom over the weekend. There is so much to love about this bread. The bread is very moist and fluffy and it's jam packed with so many goodies. I enjoyed a couple of slices this morning as I was on my way out the door and it hit the spot!

Carrot, Apple & Zucchini Bread 

Ingredients (makes 2 loaves):

  • 1 c unsalted butter, melted
  • 1.5 c granulated sugar
  • 3 eggs, room temperature
  • 1/4 c fresh orange juice
  • 1 tbsp vanilla extract
  • 3.5 c all-purpose flour
  • 1/2 tsp salt
  • 2.5 tsp baking powder
  • 3/4 tsp baking soda
  • 1 tbsp cinnamon
  • 1 tsp pumpkin spice
  • 2 c shredded carrots
  • 2 c shredded zucchini
  • 2 c chopped apples (any kind you have on hand)
  • 1.5 c pecan/walnut mix

Directions:

  1. Preheat oven to 350 degrees and line two 8 x 4 inch loaf pans with parchment paper.
  2. Shred the carrots and zucchini. Make sure to get rid of the excess water from the zucchini (use a strainer or wrap in close and squeeze the excess water out). Chop the apples and nuts.
  3. In a bowl, mix together flour, salt, baking powder, baking soda, cinnamon and pumpkin spices.
  4. In a large separate bowl, whisk together the butter and sugar. Add eggs, orange juice and vanilla.
  5. Fold dry ingredients into wet ingredients, then fold in veggies, apples and nuts.
  6. Pour into pans and bake ~1 hr or until loaves spring back when gently pressed.

Recipe adapted from: http://www.momontimeout.com/2013/07/carrot-zucchini-apple-bread-recipe/

Happy baking!

xo Michelle

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