ZUCCHINI CARROT APPLE BREAD

From: Willow at Will Cook For Friends
Serves: 1 loaf (recipe can easily be doubled)

INGREDIENTS

  • 1¾ cups (210 grams) all-purpose flour
  • 1 tsp. Baking soda
  • 1 tsp. Baking powder
  • ¾ tsp. Kosher salt
  • ¾ tsp. Cinnamon
  • ½ tsp. powdered ginger (or 1 tsp. Freshly grated ginger)
  • 2 large eggs
  • ¼ cup coconut oil, melted, plus more for greasing the pan
  • 1 cup granulated sugar
  • 2 tsp. pure vanilla extract
  • 1 tsp. fresh lemon juice
  • 1 cup shredded zucchini
  • 1 cup shredded carrot
  • 1 cup grated apple (I used red, but you can use whatever variety you like)
  • optional: 1 cup chopped nuts, coconut flakes, minced candied ginger, dried fruit, or other add-ins

INSTRUCTIONS

  1. Preheat oven to 325degrees F.. Grease a 8×4 inch baking dish (I used coconut oil, but you can use butter or a spray if you prefer), then line the bottom with parchment paper. Stash the pan in the fridge or freezer to chill while you make the batter.
  2. In a bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and ginger. Set aside.
  3. In a separate bowl, whisk the eggs until light and frothy. Add the coconut oil, sugar, vanilla, and lemon juice, and beat well for one minute. Grate the zucchini, carrots, and apple on the large side of a box grater, and add them to the wet ingredients. Stir to combine.
  4. Add the dry ingredients to the wet, and fold them in gently until just combined, with no dry patches. The batter will be quite thick, but that’s how it should be — a lot of the moisture is contained in the veggies and apple, and will come out during baking to keep the loaf moist. Do not over-mix.
  5. Pour the batter into the prepared pan, and bake for 55-65 minutes, or until the top is golden brown and a toothpic inserted in the center comes out mostly clean.
  6. Let cool for at least 15-20 minutes before removing from the pan, then let cool completely. Serve immediately, or wrap in plastic and store at room temperature. Keeps beautifully for 3-4 days.
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