You have got to make this zucchini, carrot and apple loaf. I first made it two weeks ago and have since made it twice more. The recipe makes two loaves, so each time I have given a loaf to a friend and two out of three immediately rang me for the recipe.
So, here it is: the best zucchini, carrot and apple loaf you can imagine. If you’ve ever imagined a zucchini, carrot and apple loaf, of course, which I confess I never have. I simply had an excess of zucchinis one day, googled for a recipe, found this one and modified it to suit.
Try this lunchbox recipe too: Ham and cheese scrolls
My version has less sugar, no icing (the loaf really doesn’t need it) and I think this recipe is much easier to follow. I’m a “capable cook” but I found myself juggling bowls and getting mildly stressed the first time I made the recipe. So, I’ve refined the method and I reckon this is now an easy one for anyone to tackle. Let me know in the comments if I’m wrong!
I froze a whole loaf of this, wrapped in baking paper and then alfoil and it defrosted beautifully. You could also freeze in individual serves ready to pop into the lunch box.
Zucchini, carrot and apple loaf
Makes two loaves
Takes 15 mins to prep
Bakes for about an hour
• 3¼ cups all-purpose flour
• 2½ tsp baking powder
• ¾ tsp bicarb soda
• 1 tbsp cinnamon
• pinch of ground nutmeg
• 2 generous cups shredded unpeeled carrots
• 1 generous cup grated unpeeled zucchini
• 2 grated unpeeled apples (any kind will do)
• 225g salted butter, melted
• 1 cup (or less) brown sugar
• 3 eggs, room temperature
• ¼ cup fresh orange juice
• 2 tsp vanilla extract
Preheat fan-forced oven to 170ºC and lightly grease and line two 20 x 10 cm loaf tins with baking paper. Allow baking paper to hang at least 2cm over on long edges.
In a large bowl, combine sifted flour, baking powder, bicarb soda, cinnamon and nutmeg. Add the grated carrots, zucchini and apple and stir to mix.
In a separate bowl, beat butter and sugar together until light, then add eggs one at a time beating as you go. Add orange juice and vanilla and blend well.
Fold wet ingredients into dry and gently combine. Spoon the mix into prepared tins and smooth.
Bake until golden, around 50-60 minutes. A skewer will come out clean once ready.
Allow to cool slightly in the tin before removing using the edges of the baking paper.