Ingredients
Scale
For the Crust:
- For the bread:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup grated carrots
- 1 cup grated zucchini (squeezed dry)
- 1/2 cup grated apple (peeled)
- For the topping (optional):
- 2 tablespoons rolled oats
- 1 tablespoon brown sugar
- 1/4 teaspoon cinnamon
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- In a large bowl, beat eggs, granulated sugar, brown sugar, oil, and vanilla until well combined.
- Fold in grated carrots, zucchini, and apple until evenly distributed.
- Gradually add dry ingredients to wet ingredients, mixing just until combined (do not overmix).
- Pour batter into prepared loaf pan. If using topping, sprinkle evenly over batter.
- Bake for 50-60 minutes, or until a toothpick inserted in center comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Store wrapped at room temperature for up to 3 days or freeze for longer storage. Squeezing excess moisture from zucchini prevents a soggy loaf. For nut lovers, add 1/2 cup chopped walnuts or pecans to the batter.