3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1 1/4 cup sugar
1 cup vegetable oil
3 large eggs
2 teaspoons vanilla
1 1/2 cups shredded zucchini
1 1/2 cups shredded carrots
1 medium apple shredded
1/2 cup chopped pecans
Preheat the oven to 350 degrees F. Coat two loaf pans with shortening and flour.
In a medium bowl combine the flour, cinnamon, ginger, nutmeg, baking soda, and salt. Set this aside.
Shred the zucchini, carrots, and apple (leave the zucchini and the apple peel on the fruits) and set aside.
In a large bowl combine the sugar, oil, eggs, and vanilla and mix together with a wooden spoon. Stir mixture just until combined.
Fold in the dry ingredients just until they are combined. Add the shredded zucchini, carrots, apple, and nuts. Mix until all the zucchini, carrots, apple, and nuts are mix in.
Pour the batter evenly between the two loaf pans. Place in the preheated oven and bake 45 to 50 minutes or until a wooden pick comes out clean.
Remove from the oven and place on a cooling rack. Let cool for 10 minutes and remove the bread from the pans and place back on the cooling rack and cool to room temperature.
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