Today's installment is carrot zucchini apple bread. I made some adjustments to the recipe to cut out fat and calories. I'm sure the original recipe is delicious so feel free to make it as is or follow my adventurous substitutions. I've labeled my version with (*).
Carrot Zucchini Apple Bread
Source: The Costco Connection
- 1 cup unsalted butter, melted * 1/2 C melted butter + 1/4 C Greek yogurt
- 2 cups granulated sugar * 1 C granulated sugar
- 3 eggs, room temperature * 1 egg, room temperature + 1/2 C applesauce
- 1/4 cup fresh orange juice
- 1 T vanilla extract
- 3 1/4 all-purpose flour * 2 C white whole wheat flour + 1 1/4 C all-purpose flour
- 1/2 tsp salt
- 2 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1 T cinnmamon
- pinch of ground cloves * I omitted
- pinch of ground nutmeg * I omitted
- 2 cups shredded carrots
- 1 cup shredded zucchini (unpeeled)
- 1 cup diced, peeled apple
- 1/2 cup pecans, chopped (optional) * I added pecans
- 1/2 cup cream cheese, softened (I use light)
- 1/4 unsalted butter, softened
- 2 - 3 cups powdered sugar
- 1-3 T orange juice as needed
Frosting * I omitted
Instructions
- Preheat oven to 350 degrees.
- Grease and flour two 8x4 inch loaf pans.
- Blend butter, sugar, egg, orange juice, and vanilla together.
- Combine flour, salt, baking powder, baking soda, cinnamon, cloves, and nutmeg together.
- Fold dry ingredients into wet along with carrots, zucchini, apples, and pecans.
- Pour into prepared pans.
- Bake until golden brown, approximately 1 hour, or until loaves spring back when gently pressed with fingers. *My loaves baked for 45 minutes.
- Let cool before icing.
- Cream together cream cheese and butter. Add in powdered sugar and continue mixing. Drizzle in orange juice until desired consistency is achieved.
- Frost bread and enjoy!
Frosting
No comments:
Post a Comment