Imagine a bread so moist, so delicious, that your family will be begging for seconds - without even realizing they're devouring hidden vegetables! This Fruit and Veggie Bread is the ultimate culinary magic trick that transforms humble zucchini and carrots into a mouthwatering treat that'll have everyone asking for the recipe. Perfect for breakfast, snacks, or a guilt-free dessert, this bread proves that healthy eating can be absolutely delectable.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 2 cups all-purpose flour
- 1 cup grated zucchini
- 1 cup grated carrots
- 1/2 cup applesauce
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or cooking spray, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, grate fresh zucchini and carrots using a box grater. Gently press the grated vegetables with a clean paper towel to remove excess moisture, which helps prevent a soggy bread.
- In a separate large bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until well combined and no lumps remain.
- In another medium bowl, cream together sugar, applesauce, and eggs until smooth and well integrated. The mixture should look light and slightly fluffy.
- Gradually fold the wet ingredients into the dry flour mixture, stirring gently until just combined. Be careful not to overmix, which can make the bread tough.
- Carefully fold in the grated zucchini and carrots, distributing them evenly throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure even baking.
- Bake in the preheated oven for 50-55 minutes. To check doneness, insert a toothpick into the center - it should come out clean with just a few moist crumbs.
- Remove from oven and let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
- Once cooled, slice and serve. The bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
Tips
- Moisture Management: Always squeeze out excess liquid from grated zucchini and carrots to prevent a soggy loaf. A clean paper towel works wonders!
- Don't Overmix: Gently fold ingredients together to keep the bread tender. Overmixing can lead to a tough, dense texture.
- Room Temperature Ingredients: Ensure eggs and other wet ingredients are at room temperature for better incorporation and a more consistent batter.
- Check for Doneness: Use the toothpick test - a clean toothpick with just a few moist crumbs means your bread is perfectly baked.
- Storage Hack: Wrap the cooled bread in plastic wrap or store in an airtight container to maintain moisture and freshness.
- Customization Option: Feel free to add nuts, chocolate chips, or dried fruit to make this recipe your own unique creation!
Nutrition Facts
Calories: 160kcal
Carbohydrates: 25g
Protein: 3g
Fat: g
Saturated Fat: 1g
Cholesterol: 35mg
