Ingredients:

  • 1.5 cups (200g) grated zucchini, unpeeled
  • 1 cup (110g) finely grated carrots
  • 1 cup (125g) grated apple, preferably Honeycrisp or Granny Smith
  • 0.5 cup (125g) unsweetened applesauce
  • 0.5 cup (118ml) vegetable oil
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract
  • 0.75 cup (150g) granulated sugar
  • 0.5 cup (100g) packed brown sugar
  • 2 cups (250g) all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp sea salt
  • 1.5 tbsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
  2. Grate the zucchini using the coarse side of a box grater. Use the fine side to grate the carrots and apples.
  3. In a large mixing bowl, whisk together the eggs, applesauce, vegetable oil, granulated sugar, brown sugar, and vanilla extract until a smooth emulsion forms.
  4. Gently stir the grated zucchini, carrots, and apples into the wet mixture.
  5. In a separate bowl or directly into the wet ingredients, sift together the flour, baking soda, baking powder, sea salt, cinnamon, ginger, and nutmeg. Stir until just combined; do not overmix.
  6. Pour the batter into the prepared loaf pan and bake for 60 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Allow the bread to cool in the pan for 10 minutes before lifting it out using the parchment overhang to cool completely on a wire rack.