Carrot Apple Zucchini Bread

Created by: Olivia

This recipe is both delicious and versatile… breakfast, snack, dessert—this bread fits into every part of your day. Toast it with butter, drizzle with honey, or eat it warm from the oven.

Ingredients

• 1 cup grated zucchini (about 1 small zucchini)
• 1 cup grated carrot (about 2 medium carrots)
• 1 cup peeled and grated apple (about 1 medium apple)
• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp ground cinnamon
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ cup granulated sugar
• ½ cup brown sugar, packed
• 2 large eggs
• ½ cup vegetable oil or melted coconut oil
• 1 tsp vanilla extract
• ½ cup chopped walnuts or pecans (optional)

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In a large bowl, beat eggs with granulated sugar and brown sugar until well combined.
4. Add oil and vanilla extract to the wet mixture and mix well.
5. Fold grated zucchini, carrot, and apple into the wet ingredients.
6. Gradually add the dry ingredients to the wet mixture, folding gently until just combined.
7. If using, fold in chopped nuts.
8. Pour batter into the prepared loaf pan and smooth the top.
9. Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.
10. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

1. Be sure to grate the vegetables and apple finely for the best texture.
2. For a gluten-free version, substitute with a gluten-free flour blend.
3. Store wrapped at room temperature for up to 3 days or refrigerate for up to a week.

Zesty Lemon Zucchini Muffins

Created by: Amelia D. Francis

Enjoy these moist and flavorful lemon zucchini muffins. They are easy to make and perfect for breakfast or a snack.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup granulated sugar
• 1/4 cup vegetable oil
• 1 large egg*
• 1/4 cup lemon juice
• 1 tbsp lemon zest
• 1 cup shredded zucchini*

Instructions

1. Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together sugar, oil, egg, lemon juice, and lemon zest.
4. Add the wet ingredients to the dry ingredients and mix until just combined.
5. Gently fold in the shredded zucchini.
6. Fill muffin liners about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
9. Store in an airtight container at room temperature for up to 3 days.

The Best Cornbread Recipe with Sweet Corn

Created by: The Spruce Eats

Delicious and wholesome!

Ingredients

• 1 cup all-purpose flour, sifted
• 1 cup yellow cornmeal
• 1 TBSP baking powder
• 1/2 tsp salt
• 1 cup half-and-half
• 2 large eggs, beaten*
• 1/4 cup unsalted butter* (or shortening), melted, plus extra for greasing the dish
• 1/2 cup granulated white sugar, optional if you prefer unsweetened cornbread
• 1 cup sweet fresh corn* (thawed, or canned, drained well work well too if you want to make it again in the winter)

Instructions

1. Preheat the oven to 400 F. Thoroughly grease a 9 x 9-inch baking dish.
2. Sift together all-purpose flour (sifted), yellow cornmeal, baking powder, and salt.
3. Combine half-and-half, eggs (beaten), unsalted butter (or shortening), and sugar (if using).
4. Add half-and-half mixture to the flour mixture and combine just until the flour is moistened, no more than 10 to 15 seconds. Then fold in the sweet corn, but don't overmix the batter or your cornbread will be tough.
5. Pour the batter into your prepared baking dish and bake the cornbread immediately.
6. Bake 25 to 30 minutes or until a toothpick inserted into the center of the cornbread comes out clean and the edge of the cornbread starts to separate from the baking dish. Cut into slices or squares. Serve and enjoy.

How To Store and Freeze Cornbread

1. Store homemade cornbread in an airtight container or zip-close bag at room temperature for up to two days or refrigerate for up to a week.
2. To freeze, wrap it in foil or freezer wrap. For best quality, freeze for up to three months.

Feeling Adventurous? Try This:

1. Make it spicy - For a zesty twist, stir in one or two finely diced fresh green chiles, such as Anaheim or poblano, or about 1/4 cup of canned diced green chiles.
2. Try bacon fat - Use melted bacon fat in place of some or all of the butter. Crumbled bacon makes a delicious addition to this recipe.
3. Make it a muffin - To make muffins instead of traditional cornbread, reduce the cooking time and start checking them at around 18 minutes. They're done when the edges pull away, and a toothpick inserted comes out clean.