Carrot and Zucchini Bread
Packed with lots of fiber and goodness, make these two loaves on the weekend and enjoy during the week, or consider giving one loaf to a friend.
Preheat oven to 350F degrees.
Spray two 9x5-inch loaf pans with non-stick cooking spray. In a bowl, combine the flour, baking powder, baking soda, salt, and cinnamon; set aside.
In a large, separate bowl, combine the eggs, buttermilk, and melted butter. Stir in the brown sugar. Add the zucchini, carrots, and apple and combine.
Stir in the dry ingredients into the wet ingredients and stir gently until just combined.
Pour batter into prepared loaf pans. Bake for 60 minutes, or until a knife inserted into the center of the loaf comes out clean. Cool loaves in the pan for 10 minutes before removing to a wire rack to cool completely.
Healthy but needs some type of oil (coconut, veg). I like to make part bread loaf and then 1/2 muffins. I’ve never had muffins stick so much to the paper.