Happy New Year, Squatters! (don’t know if that name is gonna stick, but let’s roll with it for now, shall we?) It’s been a good hot minute since I’ve blogged butttt I promise I return bearing sweets! Today I’m sharing this delish recipe for a zucchini, carrot, and apple bread – aka Zucapple bread! See what I did there? Yep, totally made up another word, and we’re just gonna roll with it cause it’s 2018 and Zucapple could very well be a word. Ok, time for the recipe, cause y’all have got to try this one!
I originally found this recipe on The Lean Green Bean’s blog (check her out – she has great recipes!!), but I made a couple of alterations to fit both what I had in terms of ingredients and tools.
So I started off by blending the zucchini, carrots, and apples together in a food processor with a few short pulses, and stopped just before when they would have started getting watery.
After mixing in the remaining ingredients, I poured the mixture into an oven safe tray and baked it kind of like a bread. I loved the idea of making them like muffins like Lindsay did at The Lean Green Bean, but…I haven’t gotten muffin pans yet, and tbch I was too lazy to do so on Sunday afternoon.
I absolutely loved how these turned out! I originally was making these just as a make-ahead breakfast idea, but they have slowly turned into my afternoon pick-me-up snack, as well as my post-dinner dessert. They have just the right amount of sweetness for me, and the fruits + veggies don’t make me feel as guilty! I will definitely be making these again, and I think I may try to incorporate rolled oats into the mixture somehow to make them even healthier. 🙂
yields: 12 large squares | prep: 10 minutes | cook: 25-45 minutes | total time: 35-55 minutes
- 1 large zucchini
- 2 large carrots, peeled
- 2 apples
- 3 ½ tbsp butter, melted
- ¼ c apple butter*
- ½ c sugar*
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ c whole wheat flour
- ½ tsp baking soda
- ½ tsp baking powder
- 1 tsp cinnamon powder
- Blend the zucchini, carrots, and apples in a food processor until finely chopped.
- <Preheat the oven to 350 degrees Fahrenheit.>
- Transfer the zucapple mixture to a bowl, and mix in the melted butter, apple butter, sugar, eggs, and vanilla extract. Mix together until well combined.
- Add the whole wheat flour, baking soda, baking powder, and cinnamon powder. Mix together until well combined.
- Pour the mixture into an oven safe tray and bake for 25-45 minutes (depending on the strength of your oven. My apartment oven seems to be a little weak, so I had to bake it for a lot longer. I suggest starting at 25 minutes and checking on it to see if it’s baked through, and then adding increments of time to that if it’s not).
- Let it cool down a little (but not completely!) and cut into squares. Best enjoyed while it’s still warm 🙂
*the way my Zucapple bread came out this time was definitely on the very low sweet side, which I preferred (since I’m downing them like water…). However, if you prefer a little more sweetness, I suggest adjusting either the apple butter or sugar measurements however you see fit.
Hope y’all enjoy this recipe – let me know in the comments below how your Zucapple bread turns out, and if you tweak it at all.
Ooh wouldya look at that – time for my afternoon snack! 😉