By Ree Davis
Zucchini Bread
8 steps
Prep:10minCook:1h
One afternoon when I decided that I wanted to bake Zucchini Bread, I didn't realize that I didn't have the number of carrots needed for the recipe. So I did what I do best, used what I had. In place of 2 cups of zucchini, I substituted apple and carrot for the remainder 2 cup measure. The results changed the way that I make zucchini bread. I guess you can say that it's Zucchini Apple Carrot Bread. Give it a try and let me know what you think.
Updated at: Thu, 17 Aug 2023 02:34:07 GMT
Nutrition balance score
Unbalanced
Glycemic Index
67
Moderate
Glycemic Load
47
High
Nutrition per serving
Calories504.9 kcal (25%)
Total Fat23.5 g (34%)
Carbs68.2 g (26%)
Sugars38.3 g (43%)
Protein5.9 g (12%)
Sodium390.5 mg (20%)
Fiber1.9 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
1 cupwhite sugar
1 cupbrown sugar
3eggs
1 cupcanola oil
3 teaspoonsvanilla extract
3 cupsall-purpose flour
2 ½ teaspoonsground cinnamon
1 teaspoonbaking powder
1 teaspoonsalt
1 teaspoonbaking soda
1 ¾ cupszucchini
grated
1carrot
small, grated
0.5apple
diced, I used a Fuji, not exceed 2 cups with the apple, zucchini, and carrot combination
½ cupchopped walnuts
optional
Instructions
Step 1
Preheat oven to 325 degrees F.
Step 2
Grease and flour two loaf pans
Step 3
In a large bowl, sift together flour, salt, baking powder, soda, and cinnamon
Step 4
Beat eggs, oil, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, beat well. Stir in zucchini, apple, carrots, and nuts until well combined
Step 5
Pour batter into pans
Step 6
Bake for 40 to 60 minutes, or until the tester inserted in the center comes out clean. Cool on a rack for 20 minutes
Step 7
While the bread is cooling, sprinkle with the pistachio nuts, if desired
Step 8
Once the bread is completely cooled, remove the bread from the pan
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