Zesty Zucchini Carrot Bread

You don't have to feel guilty for having a slice of this little treat. My recipe incorporates a sweet taste of spice, citrus and veggies all wrapped up into one delicious bread. I found it's great way to use that left over Carrot pulp from Juicing.

• Ready In: 1 hr 50 mins
• Serves: 16
• Yields: 1 Loaf

Ingredients

• 1 1⁄2 cups carrots, pulp (spent from juicing or grated fine)
• 1  cup zucchini (grated, blended, food processed)
• 3  cups flour
• 3  whole eggs (large)
• 1  cup applesauce (unsweetened)
• 2  lemons, zest of
• 2  oranges, zest of
• 1 -2  tablespoon ginger (grated- fresh)
• 1  cup sugar
• 1⁄2 cup brown sugar
• 1  tablespoon ground cinnamon
• 1  tablespoon ground nutmeg
• 1  teaspoon baking powder
• 1  teaspoon baking soda
• 1  teaspoon fine sea salt

Directions

1. pre heat oven 350.
2. in first bowl, mix dry ingredients.
3. in second bowl, whisk/mix eggs and applesauce.
4. combine bowl 2 with bowl 1 and mix until all dry ingredients are well incorporated. (will appear very dry like dough).
5. add zucchini, carrot puree, citrus rind, and ginger, mix well.
6. Spray oil or grease baking pan. I chose a large bread pan.
7. pour ingredients into bread pan.
8. Bake at 350 degrees for 1 hour 30 minutes. until done in center.