Ingredients
• 2 cups (250g) all-purpose flour (or 1:1 gluten-free blend)
• 1½ tsp baking powder
• ½ tsp baking soda
• 1½ tsp ground cinnamon
• ½ tsp nutmeg
• ¼ tsp salt
• ¾ cup (1½ sticks / 170g) unsalted butter, softened
• ¾ cup (150g) granulated sugar
• ½ cup (100g) packed brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup grated zucchini, excess moisture squeezed out
• ¾ cup grated carrots
• ¾ cup finely diced apple (Honeycrisp or Fuji)
• Optional: ½ cup chopped walnuts or pecans
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5″ loaf pan; line with parchment.
- In a bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a stand mixer, beat butter, granulated sugar, and brown sugar until light (~3 min). Add eggs one at a time, then vanilla.
- Fold in zucchini, carrots, and apple.
- Gradually add dry ingredients; mix just until combined. Stir in nuts if using.
- Pour into loaf pan. Bake 55–65 minutes until a toothpick comes out clean (tent with foil if top browns too quickly).
- Cool in pan 15 min, then transfer to wire rack. Best served slightly warm or at room temperature!
PREP TIME & NUTRITION (per slice, serves 10):
Prep Time: 15 min | Cook Time: 60 min | Total Time: 1 hr 15 min | Servings: 10 | Calories: 240 | Net Carbs: 32g | Fats: 12g | Protein: 4g
Prep Time: 15 min | Cook Time: 60 min | Total Time: 1 hr 15 min | Servings: 10 | Calories: 240 | Net Carbs: 32g | Fats: 12g | Protein: 4g