Fruit and Veggie Bread
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 469.9
- Total Fat: 28.7 g
- Cholesterol: 193.7 mg
- Sodium: 338.6 mg
- Total Carbs: 50.2 g
- Dietary Fiber: 2.3 g
- Protein: 8.8 g
View full nutritional breakdown of Fruit and Veggie Bread calories by ingredient
Introduction
My take on zucchini bread; it has apples, bananas, carrots, and zucchini. We love it with pecans. My take on zucchini bread; it has apples, bananas, carrots, and zucchini. We love it with pecans.Number of Servings: 16
Ingredients
-
Add wet ingredients to a large bowl:
3 Eggs
1/2 cup vegetable oil
2/3 cup brown sugar, packed
1 cup granulated sugar or Splenda
1.5 cup zucchini, grated
1 large banana, mashed
2 apples, grated
2 large carrots, grated
2 tsp. vanilla extract
Mix together dry ingredients in separate bowl (large):
3 cups all purpose flour
1 TBSP Pumpkin Pie Spice
0.5 TBSP Nutmeg
1 tsp salt
1 tsp Baking Soda
1.5 tsp Baking Powder
0.5 cup Pecans, chopped (set aside)
Directions
1. Preheat oven to 325 degrees F (165 degrees C). Line 2 eight inch loaf pans with parchment paper.
2. In large bowl, beat eggs with a whisk until light yellow and frothy. Add oil, brown sugar, and white sugar and mashed banana, and whisk until well blended. Fold in the grated zucchini, grated carrots, grated apple. Stir together well and set aside (water will accumulate - this is a good thing).
3. In another large bowl, mix together flour, cinnamon, nutmeg, baking soda, baking powder, and salt. Mix well with large fork to lighten and blend spices with flour.
4. Give the wet mixture another stir. Then incorporate the flour mixture into the wet mixture, 1/3 at a time. Mix completely after each third, and before you add the final third, stir the pecans into the flour and coat them well. Then, stir in the flour/nut mixture and stir to combine completely.
5. Divide batter evenly into the two parchment-lined loaf pans.
6. Bake on center rack for a total of 50 minutes. After 30 minutes, rotate the pans and turn them. (Switch the pans from one side to the other, and turn them around so front is now the back). Bake for another 20 minutes or until a toothpick comes out almost clean.
7. Allow them to cool until just warm. Slice each loaf into 8 one-inch slices. Sweet cream butter and a sprinkle of kosher salt makes it hard to resist. Enjoy.
Number of Servings: 16
Recipe submitted by SparkPeople user CCSHINABERRY.
2. In large bowl, beat eggs with a whisk until light yellow and frothy. Add oil, brown sugar, and white sugar and mashed banana, and whisk until well blended. Fold in the grated zucchini, grated carrots, grated apple. Stir together well and set aside (water will accumulate - this is a good thing).
3. In another large bowl, mix together flour, cinnamon, nutmeg, baking soda, baking powder, and salt. Mix well with large fork to lighten and blend spices with flour.
4. Give the wet mixture another stir. Then incorporate the flour mixture into the wet mixture, 1/3 at a time. Mix completely after each third, and before you add the final third, stir the pecans into the flour and coat them well. Then, stir in the flour/nut mixture and stir to combine completely.
5. Divide batter evenly into the two parchment-lined loaf pans.
6. Bake on center rack for a total of 50 minutes. After 30 minutes, rotate the pans and turn them. (Switch the pans from one side to the other, and turn them around so front is now the back). Bake for another 20 minutes or until a toothpick comes out almost clean.
7. Allow them to cool until just warm. Slice each loaf into 8 one-inch slices. Sweet cream butter and a sprinkle of kosher salt makes it hard to resist. Enjoy.
Number of Servings: 16
Recipe submitted by SparkPeople user CCSHINABERRY.