Carrot Apple Zucchini (Print Version)
Tender bread baked with apple, zucchini, and carrot. Great for breakfast, your next brunch, or a midday pick-me-up.
# Ingredients:
01 -
125 ml plain applesauce, unsweetened
02 -
1 cup (125 g) shredded zucchini with skin
03 -
1 cup (125 g) shredded carrots
04 -
200 g brown or white sugar
05 -
2 big eggs, brought to room temp
06 -
0.5 teaspoon salt
07 -
1 teaspoon cinnamon powder
08 -
1 teaspoon baking soda
09 -
190 g regular all-purpose flour
# Steps:
01 -
Leave the loaf in the pan to cool. Move it to a rack and only cut it once it’s chilled out all the way.
02 -
Let it bake for 50 to 60 minutes. Pop a toothpick in the center, and if it comes out without much mess, you’re good.
03 -
Tip the batter into the greased pan. Even the top out with your spatula.
04 -
Add the dry mix into the wet bits, little by little. Stir just until it looks mixed—don’t keep going.
05 -
In a new bowl, beat eggs and sugar together till they look fluffy. Toss in grated carrots, zucchini, and applesauce. Stir ‘til it all looks spread out.
06 -
Grab a big bowl and dump in flour, baking soda, cinnamon, and salt. Whisk till it’s blended.
07 -
Kick the oven on to 175°C. Lightly grease a regular loaf pan.
# Notes:
01 -
Don’t peel your zucchini before grating—it keeps the bread moist. Feeling fancy? Swipe some cream cheese on each slice.