This is my first original recipe and it is fantastic, if I do say so myself 😉 My family loves to eat this loaf for breakfast, for dessert and for a healthy snack any time of day.
This recipe is chock full of veggies (zucchini and carrot) and fruit (apples and blueberries). Plus, you leave the peel on both the zucchini and the apples, so that you get all of the nutrients and fiber out of them. It also uses the healthiest of fats — olive oil. Your skin will love you for it. Furthermore, there is only half a cup of sugar in the whole loaf, so you can feel good about feeding it to the kids in your life.
Last but not least, this recipe is incredibly versatile. You can use any kind of apples and carrots or even berries for that matter. My recipe tester used frozen mixed berries instead of just blueberries, she axed most of the cinnamon and she had mostly zucchini as her veg. This obviously altered the taste but it still turned out fab! You can use whatever you have to work with in the kitchen and make any adjustments that you would like to based on your flavour preferences.
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Fantastic Fruit and Veggie Bread
Ingredients
- 2 and 1/2 cups grated zucchini, apple and carrot (zucchini and apple with peel on, amounts of each item can vary)
- 1/2 cup olive oil
- 2 eggs
- 1 and 1/2 tsp vanilla extract
- 2 cups all purpose flour
- 1/2 cup whole wheat flour (can use all-purpose if desired)
- 1 tsp salt
- 1/2 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp cinnamon
- 1/4 tsp allspice
- tiny pinch nutmeg
- 1 cup blueberries (fresh or frozen)
Instructions
- Set oven to Bake at 350 degrees.
- Grease a loaf pan and line with parchment for easy removal.
- Place the grated zucchini, apple and carrot, olive oil, eggs and vanilla in a large bowl and stir until combined.
- Place all dry ingredients into a medium-sized bowl and whisk together thouroughly.
- Add dry ingredients to wet ingredients and gently fold together until just combined.
- Gently fold in blueberries.
- Place loaf in the middle rack and let bake for around 55 minutes or until a toothpick inserted into the centre comes out clean.
- Allow loaf to rest in the pan for ten minutes and then remove from pan and place on a cooling rack until it is fully cooled.
- To store, place the loaf in a ziplock bag or wrap in plastic wrap and place in an airtight container.
- For best results, the loaf can be left at room temperature for up to five days and can be stored in the freezer for up to one month.
