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Fruit and Veggie Bread is delicious chunky quick bread packed with fruits and veggies!
This delicious bread recipe comes from Katrina, author of In Katrina’s Kitchen. She is one of the most adorable, most talented, and funniest people I have ever met.
When Katerina from Diethood asks you to do a guest post for her you just agree. I mean there was really no question as to if I had time or if I had anything worthwhile to post. Like a robot I said yes then I came back to reality and got super-nervous. THIS IS DIETHOOD! I can’t believe I’m here taking up space on her gorgeous blog. That’s the other thing- you all come here expecting her beautiful photos! Oh dear! I’m just going to close my eyes and jump right in. You tell me when it’s over, okay?!
What Is Fruit & Veggie Bread?
Many years ago it started out as Zucchini Bread in my recipe box. Then some things were added and others taken away and the recipe card read Carrot Zucchini Bread. The poor recipe card has been all inked up again and it now reads Fruit and Veggie Bread. So you know this recipe has been around for a while and I’m happy to bring it to you in this form today.
How to Make This Quick Bread Recipe
It is a pretty straightforward recipe – you basically dump it all in your mixer then bake it. I have made mini loafs, 2 large loafs, muffins, and mini muffins with this recipe. Adjust the baking time to make sure that a toothpick inserted in the center comes out clean. Baking time depends on how much liquid you drain off of the grated zucchini as well. I seed the zucchini before I use it and I would guess I am a medium drainer—it is still wet but not dripping.
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Fruit and Veggie Bread
Ingredients
- 1 ½ cups flour
- 1 ½ cups wheat flour
- ½ cup wheat germ
- ½ cup sugar
- 1 cup brown sugar
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 cup applesauce or 1 apple cored and grated, with skin
- 2 cups zucchini grated and drained
- 1 cup carrot grated
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350.
- In the bowl of your mixer combine all of the dry ingredients. Add wet ingredients one at a time and mix until well-incorporated.
- Fill 6 mini loaf pans about 2/3 full and bake for 20-25 minutes.
- **You can also make 2 large loafs (bake about 1 hour)
- **Or 24 muffins (bake about 15 minutes)
Notes
- You can omit the wheat flour and use 3 cups all-purpose flour.
- You can omit the wheat germ.
- You can use 1 cup vegetable oil instead of applesauce.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Can this recipe be used with an all purpose gluten free flour?
Hi Jennifer!
I have yet to work with GF Flour, thus I am no expert… but since this recipe is a no-knead bread recipe, I think that it shouldn’t be a problem. Keywords “I think” 🙂 My friend Carolyn from All Day I Dream About Food has lots of GF recipe to choose from… see if you can find some info on bread and gf flour. http://alldayidreamaboutfood.com/
Hope this helps!!
oo Katrina!! I think this bread looks wonderful!!! yum!
This looks amazing! Who would think there would be so many veggies in there! Great post Katrina and Kate!
My mans full grown and I think this would be the perfect way to sneak some extra veggies into this household. If not – more for me! Great guest post Katrina!
Great guest post Katrina and this bread sounds delicious!! I love all of the spices, fruit, and veggies and can’t wait to try this! Its perfect for this time of year!
I love zucchini bread and didn’t think it could be improved upon til now. I love the applesauce and carrots in it. I will be making this very soon. Great guest post Katrina!
Thank you to Katrina and Kate! This bread looks wonderful and I love the fact that you put wheat germ in it! It’s one of my favorite ingredients to add to my baked goods 🙂