Zucchini, carrot and apple loaf recipe

Whether you need a recipe for an after-school snack or a tasty weekend treat, this loaf is just perfect.

A super simple recipe put together by Mumlyfe, it’s so moist and full of flavour. You’ll love how it’s packed with vibrant colours too, thanks to the apple, carrot and zucchini.

Don’t forget that you can add eggs to your EroeGo delivery too, so you won’t have to trek to the store for those essential ingredients.





Nutritional content

Servings: 2 loaves

Prep time: 15 minutes + baking time

Ingredients

400g all-purpose flour

2 1/2 tsp baking powder

3/4 tsp bicarbonate of soda

1 tbsp cinnamon

Pinch ground nutmeg

100g grated, unpeeled carrots

120g grated, unpeeled zucchini

2 unpeeled apples, grated

225g salted butter, melted

200g brown sugar

3 eggs

60ml fresh orange juice

2 tsp vanilla extract

Preparation

  1. Preheat your oven to 170ºC. Grease 2 loaf tins, then line them with baking paper, letting 2cm of paper hang over the sides of the tins.

  2. Sieve the flour, baking powder, bicarbonate of soda, cinnamon and nutmeg into a large bowl.

  3. Add the grated carrots, zucchini and apple, then stir everything well.

  4. Put the butter and sugar in a different bowl and beat until light.

  5. Add the eggs to the sugar mix one at a time, beating the mixture after each one.

  6. Add the orange juice and vanilla to the egg-sugar mix, and combine well.

  7. Fold the egg mix into the flour mix, combining everything gently.

  8. Gently spoon the mixture into the 2 loaf tins and use the back of the spoon to smooth the top.

  9. Bake for 50 to 60 minutes until golden. Test if it’s ready by putting a skewer into the middle - if it comes out clean, then the loaf has cooked all the way through and it’s ready to take out of the oven.

  10. Let the loaves cool in the tin, then serve.


Tips

To store: Once this loaf has cooled, put it in an airtight container and keep it at room temperature for up to 3 days.