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Carrot, Apple, Zucchini Bread

(From Our September 2018 Newsletter - Borrowed from “MomonTimeout” video, 2013)

Ingredients

• 1 cup unsalted butter, melted


• 2 cups granulated sugar


• 3 eggs, room temperature


• ¼ cup orange juice


• 1 tsp vanilla extract


• 3¼ c flour


• ½ tsp salt


• 2½ tsp baking powder


• ¼ tsp baking soda


• 1 tsp cinnamon


• Pinch of ground cloves


• Pinch of ground nutmeg


• 2 cups shredded carrots


• 1 cup shredded zucchini


• 1 cup peeled, diced apples


• ½ cup pecans

Grease and flour 2 loaf pans.  Preheat oven to 350 degrees.

In a large bowl, whisk all dry ingredients together and set aside.

In a separate bowl, whisk together butter and sugar.  Add eggs, orange juice and vanilla and whisk till combined.

Press excess liquid from the zucchini…  (it will have a lot of moisture in it from shredding.)

Fold all dry ingredients into the egg mixture, along with the carrots, apples, zucchini and pecans.  Divide evenly between the two loaf pans.

Bake approx. 55 min. or until golden brown, or until tops are spongy and spring back easily.

Ice with your favorite brand of cream cheese frosting, or add a twist of orange extract to the frosting and drizzle over the top of the bread.

I couldn´t resist posting this recipe. With fall coming it is the perfect comfort food!