Zucchini, Carrot, and Apple Bread with Pecans and Chocolate Chips + Weekly Menu

This bread has everything but the kitchen sink and I love it! Whole wheat, fruits, veggies, and fiber. Breakfast made simple and nutritious.

Ingredients

• 2⅔ cups whole wheat pastry flour or white wheat flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp all-spice
• ⅛ tsp nutmeg
• 3 eggs
• ½ cup sugar
• ½ cup brown sugar, lightly packed
• ⅓ cup canola oil
• ⅓ cup unsweetened applesauce
• 2 tsp vanilla extract
• 2½ cups zucchini, grated (about 2)
• ¾ cup carrot, grated (about 2 carrots)
• ¾ cup apple, cored and grated (about 1 large)
• ½ cup chocolate chips
• ½ cup pecans, roughly chopped

Instructions

1. Preheat oven to 350 F. Mist 4 mini loaf pans with nonstick cooking spray and set aside.
2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, all-spice, and nutmeg; set aside. 
3. In a medium bowl, lightly beat the eggs. Whisk in the sugars, oil, applesauce, and vanilla.
4. .............
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