Note that to yield 4 cups of shredded fruits and vegetables, I used 1 medium zucchini, 1 large carrot and 1 large apple, but even then I didn’t measure precisely.
2 2/3 cup all-purpose flour (I used white whole wheat, as always)
1 tsp. baking soda
½ tsp. baking powder
1 tsp. cinnamon
½ tsp. all-spice
¼ tsp. nutmeg
1 1/3 cup white sugar
½ cup firmly packed brown sugar
3 eggs
1 ½ sticks butter or margarine, melted
2 tsp. vanilla
4 cups total grated zucchini, carrot and apple (see note above)
1 cup chocolate chips
1 cup pecan halves, roughly chopped (optional)
Preheat oven to 350 °F. Grease and line two 2-liter loaf pans.
Grate your zucchini, carrot and apple (I did this in the food processor). Set aside.
In a medium bowl, sift together the flour, baking soda, baking powder and spices. Set aside.
In a large bowl (I used my stand mixer), add the sugars and eggs and mix. Add the melted butter and vanilla and mix. Stir in the flour in 3 parts, then add the zucchini, carrot and apple mixture. Add the pecans and chocolate chips. Stir until well combined. Divide between the pans.
Bake on the middle shelf of the oven for 50 to 70 minutes.
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