Wednesday, October 23, 2024

Carrot, Apple, Zucchini Bread

 

We had a quick taste of fall weather last week but we're back to summer over here but I'm TRYING to get myself in a Fall mood by doing some baking.  Monday night I whipped up this recipe and we're alreadhy down a loaf.  The original recipe called for a cream cheese icing BUT we loved it so much plain that I never made it.  I like a slice a little bit warm with some butter but it's delicious as is as well.  

What You'll Need
1 cup unsalted butter, melted
2 cups granulated sugar
3 eggs room temperature
¼ cup fresh orange juice
1 tbsp vanilla extract
 cups all-purpose flour
½ tsp salt
 tsp baking powder
¾ tsp baking soda
1 tsp cinnamon
pinch of ground cloves
pinch of ground nutmeg
2 cups shredded carrots
1 cup shredded zucchini
1 cup diced peeled apple
½ cup pecans chopped

What You'll Do...


1) Preheat the oven to 350 degrees.

2) Spray two loaf pans with Baker's Joy.

3) 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.

4) In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, cloves, and nutmeg together. Set aside.

5) In a separate large bowl, whisk together the butter and sugar.  Add eggs, orange juice, and vanilla and whisk until combined.

6) Fold dry ingredients into wet ingredients along with the shredded carrots, shredded zucchini, apples, and pecans.

7) Pour into prepared pans.  Bake until golden brown, 55 to 60 minutes, or until loaves spring back when gently pressed with fingers.


If you don't already have this grater it's an absolute must.  I upgraded from a smaller one I had and I'm so happy I did - the barrel is huge and nothing gets jammed up in there and it makes shredding veggies (and cheese!) so quick and easy.


Also - I know the step about squeezing the water out of the zucchini is strange... essentially I just use a clean dish towel, throw the zucchini in there and squeeze it over my sink until I can't get anymore water out.  


I'm guessing these would make great muffins as well - I'd do 375 for 15-16 minutes and check them and adjust as necessary.  



If you make this I'd love to know what you think!

HAPPY Fall, y'all!

1 comment :

Blog design by Get Polished | Copyright 2016