Garden Harvest Bread


I love using carrots, zucchini, and apples in quick breads or muffins. So when I came across this recipe for Garden Harvest Bread, which combines all of these savory flavors into one bread, I was quite excited.

This is also a convenient way to use up leftover produce. Besides the grating, this recipe is very simple and quick to make.

Extremely flavorful, very moist, and quite nutritious, this bread can be eaten any time of day, but in my opinion is ideal for breakfast warmed and spread with a thin layer of cream cheese and accompanied by your morning cup of coffee or tea.

Garden Harvest Bread

Yield: 1 8×4-inch loaf


1 cup all-purpose flour (4 1/2 ounces)

generous ½ cup granulated sugar

2 teaspoons ground cinnamon

1 teaspoon baking soda

generous 1/8 tsp salt

1/2 cup grated peeled Granny Smith apple (about 1 medium)

1/2 cup grated carrot (about 1 medium)

1/2 cup shredded zucchini

1/4 cup chopped walnuts, toasted

1/4 cup canola oil

1/4 cup nonfat buttermilk (or 3/4 tsp white vinegar mixed with 1/4 cup fat-free or 1 % milk)

2 large eggs

Cooking spray


1. Preheat oven to 350°.

2. Combine flour and the next 4 ingredients (through salt) in a large bowl, stirring with a whisk. Add grated apple, grated carrot, shredded zucchini, and walnuts to flour mixture; toss well.

3. Combine canola oil, buttermilk, and eggs in a small bowl, stirring with a whisk.

4. Add egg mixture to flour mixture, stirring just until combined. Spoon batter into an 8 x 4–inch loaf pan coated with cooking spray.

5. Bake at 350° for 40-50 minutes, rotating half way through baking time or until a wooden pick inserted in the center comes out clean. You may need to cover bread with tin foil for last 10 minutes or so of baking, poking a hole in center where bread is underbaked. Cool 10 minutes in pan on a wire rack; remove bread from pan. Cool completely on wire rack before slicing.

 Adapted from Cooking Light


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