Zucchini, Carrot, and Apple Bread with Pecans and Chocolate Chips
Prep time: 
Cook time: 
Total time: 
Serves: 16
This bread has everything but the kitchen sink and I love it! Whole wheat, fruits, veggies, and fiber. Breakfast made simple and nutritious.
  • 2⅔ cups whole wheat pastry flour or white wheat flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 tsp cinnamon
  • ½ tsp all-spice
  • ⅛ tsp nutmeg
  • 3 eggs
  • ½ cup sugar
  • ½ cup brown sugar, lightly packed
  • ⅓ cup canola oil
  • ⅓ cup unsweetened applesauce
  • 2 tsp vanilla extract
  • 2½ cups zucchini, grated (about 2)
  • ¾ cup carrot, grated (about 2 carrots)
  • ¾ cup apple, cored and grated (about 1 large)
  • ½ cup chocolate chips
  • ½ cup pecans, roughly chopped
  1. Preheat oven to 350 F. Mist 4 mini loaf pans with nonstick cooking spray and set aside.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, all-spice, and nutmeg; set aside. In a medium bowl, lightly beat the eggs. Whisk in the sugars, oil, applesauce, and vanilla.
  3. Pour the wet ingredients into the dry and mix to combine. Fold in the zucchini, carrot, apple, chocolate chips, and pecans. Evenly distribute the batter between each of the loaf pans. Bake for 45 minutes or until tops of loaves are slightly browned and an inserted toothpick comes out cleanly.
Recipe adapted from The Baker's Daughter
This recipe can also make 2 standard loaves. Increase baking time to 60-75 minutes.
Nutrition Information
Serving size: ¼ loaf (1/16 of recipe) Calories: 236 Fat: 10.8 Carbohydrates: 35.4 Sugar: 13.8 Sodium: 183 Fiber: 3.6 Protein: 3.9 Cholesterol: 49.0
Recipe by Prevention RD at https://preventionrd.com/2013/09/zucchini-carrot-and-apple-bread-with-pecans-and-chocolate-chips-weekly-menu/