Zucchini Bread with Apples and Carrots + Giveaway
Don't Waste the Crumbs!
Don't Waste the Crumbs!
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  • 2½ c shredded zucchini (approx 2 large zucchini) 1 tsp salt ¾ c shredded apple (approx 1 medium apple) ¾ c shredded carrot (approx 1 large carrot) ½ c melted butter ½ c honey ½ cup maple syrup 2 large eggs 2 tsp vanilla 1 c oat flour* 2 c whole grain flour (wheat, spelt or any combination of the two) 2 tsp baking soda 2 tsp baking powder 3 tsp cinnamon ¼ tsp nutmeg Instructions Preheat oven to 350F. Butter and flour two 8"x4" loaf pans. Grate zucchini using a grater or food processor. Combine zucchini and salt in a large colander and mix well. Allow to stand for 10 minutes. Press as much liquid out of the zucchini as possible while in the colander. Then, using either a salad spinner or this homemade version, get all the remaining water out of the zucchini. Meanwhile, melt butter in a large bowl. Add honey and maple syrup and mix well. Add eggs and vanilla and mix well. Add shredded carrot, apple and zucchini and stir to combine very well. In a separate small bowl, mix all the flours, baking soda, baking powder, cinnamon and nutmeg and combine well. Add half of the dry ingredients to the wet ingredients and stir to barely combine, approximately 5 big rounds of the bowl. Add the remaining dry ingredients to the bowl and stir to just barely combine, another 5-7 big rounds of the bowl. Divide batter evenly between loaf pans and bake for 50-60 minutes, or until a knife inserted in the center comes out clean. Notes * To make oat flour, blend rolled oats in a blender until they are the consistency of flour.Inspired by Smitten Kitchen 3.2.2708



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