Zucchini Carrot Apple Bread

Zucchini Carrot Apple Bread, a super moist delicious quick bread. This is one of the most moist breads that I have made when it comes to quick bread.

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Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: Zucchini carrot apple bread, zucchini quick bread

Prep Time: 25

Cook Time: 50

Servings: slices

Calories: 198kcal

Author: Dawn

Preheat the oven to 350 degrees F. Coat two loaf pans with shortening and flour.
In a medium bowl combine the flour, cinnamon, ginger, nutmeg, baking soda, and salt. Set this aside.
Shred the zucchini, carrots, and apple (leave the zucchini and the apple peel on the fruits) and set aside.
In a large bowl combine the sugar, oil, eggs, and vanilla and mix together with a wooden spoon. Stir mixture just until combined.
Fold in the dry ingredients just until they are combined. Add the shredded zucchini, carrots, apple, and nuts. Mix until all the zucchini, carrots, apple, and nuts are mix in.
Pour the batter evenly between the two loaf pans. Place in the preheated oven and bake 45 to 50 minutes or until a wooden pick comes out clean.
Remove from the oven and place on a cooling rack. Let cool for 10 minutes and remove the bread from the pans and place back on the cooling rack and cool to room temperature.

There is no need to remove the skin/peel of the zucchini or the apple. Shred both them with the skin/peel.
Remove the large seeds from the zucchini before shredding. The seeds tend to be bitter, so you will not want them in the bread.
Make sure to flour the pans after they are greased, this will help with the removal of the loaves.
This bread freezes well. I like to freeze in freezer bags.

Nutrition information is an estimate and may vary with brands of ingredients used.