Carrot, Apple, Zucchini & Walnut Bread

Ok, so this recipe was originally titled "Garden Harvest Bread" in a Cooking Light magazine called quick baking, but I decided I liked my version better, with all those healthy ingredients listed out. Not because I'm a health nut, but beacuse I'm a mom now, and I'm supposed to be feeding my little one-year-old the good stuff. No seriously; since James stopped eating purees, I have been stumped as to how I can quickly and easily feed him 4-5 times per day without boring him with the same old fruits, vegetables and grains. Once I found this recipe, though, I knew it was perfect. He loved it!

Carrot, Apple, Zucchini & Walnut Bread

1 cup flour (I used all-purpose, but you could definitely substiute some whole wheat here)

3/4 cup sugar

2 tsp ground cinnamon

1 tsp baking soda

1/4 tsp salt

1/2 cup grated peeled apple (I used Granny Smith)

1/2 cup grated carrot

1/2 cup grated zucchini

1/4 cup chopped walnuts (toasted optional)

1/4 cup canola oil

1/4 cup buttermilk or whole milk

2 large eggs

Preheat oven to 350 degrees.

Combine flour, sugar, cinnamon, soda & salt in large bowl. Stir in apple, carrot, zucchini & walnuts; make a well in center of mixture. Combine canola oil, buttermilk & eggs in a small bowl, stirring with a whisk. Add egg mixture to four mixture, stirring just until combined. Spoon batter into a greased and floured 8 x 4-inch loaf pan. Bake at 350 for 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove bread from pan. Cool completely on wire rack before slicing.