These mini loaves of quick bread are filled with apple chunks, shredded carrot, and shredded zucchini. Grab a thick slice and slather it with apple butter for the best of the summer and fall harvest in one bite!
Prep your tools. Preheat oven to 350F. Grease 4 mini loaf pans. Place mini pans on a baking sheet. Set aside.
Mix dry ingredients. In a medium bowl combine the flour, oats, salt, baking powder, baking soda and spices. Set aside.
Combine wet ingredients. In a large bowl combine the carrots, zucchini, apple and sugar. Add the applesauce and butter, mix well. Add the eggs, cider and vanilla, mix again.
Add the dry ingredients to the wet ingredients. Mix until combined and no dry bits of batter are left.
Bake. Divide batter among mini loaf pans, filling each one about 3/4 of the way full. Bake for 40-45 minutes or until the bread springs back when touched gently with a finger.
Cool. Let the bread cool for at least 5 minutes before turning out onto a cooling rack.
I used mini loaf pans that are 5.75 x 3.25 x 2.25 inches.
Keywords: apple bread, carrot bread, zucchini bread, mini bread