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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Carrot Apple Zucchini Bread Recipe

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This recipe for Carrot Apple Zucchini Bread is from Generations Cookbook for the Holland & Weese Families , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 c. Butter melted
2 c. Sugar
3 Eggs, room temperature
¼ c. Fresh Orange Juice
1 T. Vanilla Extract
3¼ c. All-Purpose Flour
½ tsp. Salt
2½ tsp. Baking Powder
¾ tsp. Baking Soda
1 tsp. Cinnamon
1/8 tsp. Ground Cloves
1/8 tsp. Ground Nutmeg
2 c. Carrots, shredded
1 c. Zucchini, shredded
1 c. Apple, peeled and diced (Granny Smith, Fuji, whatever you have on hand)
½ c. Pecans, chopped

Directions:
Directions:
Preheat the oven to 350º
Grease and flour two 8x4 inch loaf pans. Line with parchment paper and set aside or use baking spray
Place Zucchini in a large kitchen towel. Bring up the four corners and twist. Squeeze the towel to extract all the liquid from the Zucchini, or as much as you can. Set aside.
In a large bowl, whisk together Flour, Salt, Baking Powder, Baking Soda, Cinnamon, Cloves, and Nutmeg together. Set aside.
In a separate large bowl, whisk together the Butter and Sugar.
Add Eggs, Orange Juice, and Vanilla and whisk until combined.
Fold dry ingredients into wet ingredients along with the shredded Carrots, shredded Zucchini, Apples, and Pecans.
Pour into prepared pans.
Bake until golden brown, 55 to 60 minutes, or until loaves spring back when gently pressed with fingers

Number Of Servings:
Number Of Servings:
1 Loaf
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
A delicious loaf perfect every time.

 

 

 

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