Carrot Zucchini Bread

You can also make this an all-carrot bread by substituting the grated zucchini for an additional 1.5 cups grated carrot. To cut down on some fat, try substituting equal part unsweetened applesauce for the oil (for a little extra flavor and texture, add 2 tbsp of oil along with the applesauce). Try adding some chocolate chips, nuts, or cinnamon to taste.

• Ready In: 1 hr 15 mins
• Serves: 10
• Yields: 1 loaf

Ingredients

• 2  eggs
• 1⁄2 cup  vegetable oil
• 1⁄3 cup raisins
• 1⁄2 cup carrot, grated (~1/2 carrot)
• 1 3⁄4 cups zucchini, grated (~1 large zucchini)
• 1 1⁄2 cups all-purpose flour
• 2  teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon salt
• 3⁄4 cup light brown sugar

Directions

1. Preheat the oven to 365*. Grease an 8”x 3” loaf pan, set aside.
2. In a medium bowl, combine the eggs and the oil; mix well.
3. Add the raisins, carrots, and zucchini; mix.
4. Add the flour, baking powder, baking soda and salt; mix (be careful not to overmix!).
5. Lastly, fold in the brown sugar.
6. Pour the mixture into loaf pan and bake for around 55 min, or until a toothpick comes out clean.
7. Remove from oven and allow cooling for 5 minute.