Apple, Carrot and Zucchini Bread

I keep a stash of shredded zucchini in the freezer, left over from the height of this past summer. I love the moistness and mild taste that zucchini lends to savory as well as sweet dishes. Carrot, while a bit sweeter than zucchini, seems to do the whole moist and mild/sweet and savory thing equally as well. Take these two chameleon-like ingredients; add in some local apples, and you end up with something really special, in this case, a few loaves of moist and tasty quick bread. Add in some pecans for crunch and some chocolate chips for richness, and you have all of your bases covered. 

Vary the ratio of apple, carrot and zucchini to what you have on hand, as long as you end up with 4 cups total. Like raisins or dried cranberries? Add them in. Don’t like pecans? Try walnuts or sunflower/pumpkin seeds. Omit the chocolate chips if you like. Play around with this set of add-ins to suit your taste.  This recipe will make 2 larger loaves, or 4 smaller loaves, and it freezes really well.

Apple, Carrot and Zucchini Bread

1-1/2 cup all-purpose flour plus 1-1/2 cup whole wheat pastry flour (or 3 cups all-purpose flour)

1 tsp baking soda

½ tsp baking powder

1 tsp cinnamon

½ tsp all-spice

½ tsp ground ginger

¼ tsp nutmeg

¾ cup raw sugar

¼ cup packed brown sugar

3 eggs

1 cup olive oil

2 tsp vanilla

4 cups total grated apple, carrot and zucchini

A generous handful of chocolate chips

A generous handful of roughly chopped pecan halves

Move rack to center of oven and preheat to 350 degrees.

Line 2 loaf pans with parchment, or foil or grease with butter and dust with flour.

In a medium bowl, sift together flour, baking soda, baking powder and spices. Set aside.

In a large bowl, add the sugars and the egg and mix well. Add the olive oil and the vanilla, mix well.

Stir in the dry ingredients in 3 parts.  Add grated apple, carrot and zucchini, stir
gently until combined. Fold in the chocolate chips and the pecans. Divide
batter between pans and bake for 1-1 ¼ hours, or until golden brown and cake
tester inserted in middle comes out clean.

Let cool in pan about 5 minutes. Remove from pan and letcool completely on cooling rack or sneak a piece while it is still warm and
enjoy!