My husband and I were at the St. Jacobs Farmers Market this morning and scored some serious produce. Everything looked amazing and we had a hard time choosing what to bring home. I knew I wanted to make some zucchini bread but when I saw how good the carrots and early Mac's looked I just had to add them too. You could add any variety of nuts, raisins or other dried fruits that you desire. This recipe will make 2 large loaves or 4 small loaves. The loaves freeze really well and are a great gift. This recipe is a take on the one found in a Delicious magazine. To yield 4 cups of grated zucchini, carrot and apple, I used one small zucchini, 1 carrot and 1 apple but depending on the size of your fruits and vegetables you may need to increase or decrease the amount used.
Zucchini, carrot and apple bread with pecans and chocolate
2 2/3 cup all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp all-spice
1/8 tsp nutmeg
1 1/3 cup white sugar
1/2 cup firmly packed brown sugar
200 ml melted butter
2 tsp vanilla
4 cups total grated zucchini, carrot and apple
1 cup chocolate chips
1 cup pecan halves, roughly chopped
Preheat oven to 350 degrees.
Grease and line 2, 2-liter loaf pans or 4 1 liter loaf pans.
Grate your zucchini, carrot and apple. Set aside.
In a bowl sift together the flour, baking soda, baking powder and spices. Set aside.
In a large bowl add the sugars and egg and mix. Add the melted butter, and vanilla and mix. Stir in the flour in 3 parts, then add the zucchini, carrots and apple mixture. Add the pecans and chocolate chips. Stir until well combined. Divide between the pans.
Bake on the middle shelf of the oven for 1 – 1 ¼ hrs.