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Blue Ribbon Zucchini Carrot Apple Bread

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This Carrot Apple Zucchini Bread is moist, tender and full of flavor, combining shredded carrots, zucchini, and apples with warm spices and nuts for a delicious quick bread.

Ingredients

Scale
  • 2 cups sugar
  • 1 cup unsalted butter, melted
  • 3 eggs
  • 1/4 cup fresh orange juice
  • 2 1/2 teaspoons pure vanilla extract
  • 3 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 2 1/2 teaspoons cinnamon
  • pinch of cloves
  • 2 cups shredded carrots
  • 1 cup shredded zucchini (unpeeled)
  • 1/2 cup golden raisins
  • 1 cup finely diced, peeled apples
  • 1/2 cup walnuts, chopped

Instructions

  1. Preheat oven to 350°F (175°C). Grease one 8.4×4.5 inch loaf pan and line a muffin tin to allow for 12 muffins if desired.
  2. In a large bowl, blend the sugar, melted butter, eggs, orange juice, and vanilla extract until smooth.
  3. In a separate bowl, combine the flour, salt, baking powder, baking soda, cinnamon, and cloves.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Fold in the shredded carrots, shredded zucchini, golden raisins, diced apples, and chopped walnuts.
  6. Pour the batter into the prepared loaf pan (and muffin tins if using).
  7. Bake for about 60 minutes for the loaf, or 20-25 minutes for muffins, until a toothpick inserted in the center comes out clean.
  8. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

This bread is wonderfully moist and flavorful due to the combination of fresh vegetables and fruit. For best results, shred the zucchini and carrots finely and squeeze out excess moisture if very wet. You can also substitute walnuts with pecans or omit nuts for a nut-free version.

Nutrition

Find it online: https://www.rapidrecipes.blog/carrot-apple-zucchini-bread-2/