Zucchini, Apple Carrot Bread
Quick bread made with zucchini, apples and carrots topped with vanilla icing.
Servings 8
Ingredients
- 3 cups 15 oz all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ¾ teaspoon ground nutmeg
- 1 ⅔ cups granulated sugar
- 4 large eggs
- ⅔ cup vegetable oil
- 1 cup shredded zucchini
- 1 cup shredded apples
- 1 cup shredded carrots
- 1 ½ teaspoons vanilla extract
- ½ cup toasted and chopped pecans
Instructions
- 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 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, ¼ 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.
Notes
My preferred method is to line the pans with a narrow strip of parchment paper that goes the length of the bottom of the pans and up the short sides. Theoretically, the sides of the loaf pan should be left ungreased, as this is supposed to help the batter cling to the pan and rise upward instead of inward. The loaves will dome nicely.