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The secret is that this moist cake-like loaf has 4 cups of fruits and veggies quietly tucked into a batter that is full of spices, fiber and nutrition. I defy the kids to pick out the carrots and zucchini in the middle of the apples and raisins.
2 cups all-purpose flour
1 ½ teaspoons cinnamon
¼ teaspoon allspice
¼ teaspoon ground nutmeg
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup firmly packed brown sugar (light or dark)
½ cup canola oil
2 large eggs
1 teaspoon vanilla extract or vanilla paste
1 cup golden raisins
1 cup freshly shredded zucchini
1 cup freshly shredded carrots
1 cup shredded sweet apple
Place shredded zucchini, carrots and apples on a dishtowel to absorb the excess moisture. Press down from time to time to squeeze the liquid out. You want this to be moist but not wet. Set aside.
Preheat oven to 350 degrees F.
Spray a 9x5 loaf pan with canola oil.
In a large bowl, whisk together the flour, cinnamon, allspice, nutmeg, salt, baking powder, baking soda.
In a medium bowl, mix the eggs, oil, brown sugar and vanilla until well blended. Add the raisins and combine.
Add the shredded fruit and veggie mix to the flour in 3 additions, mixing and coating everything well after each addition.
Spoon sugar mixture into flour/veggie combination until just combined with no signs of dry batter present. The batter will be very heavy and thick. Pour and scrape into the prepared loaf pan and bake for 60 minutes. A toothpick inserted in the middle should come out clean.
Remove from oven, place on wire rack and cool for 15 minutes. Turn out from loaf pan and cool completely on rack.
