Healthy Zucchini Carrot Spice Bread
- Ready In:
- 1hr 45mins
- Ingredients:
- 17
- Yields:
-
2 loeaves
- Serves:
- 20
ingredients
- 1 1⁄2 cups zucchini (shredded)
- 1⁄2 cup carrot (shredded)
- 1⁄2 teaspoon salt
- 3 1⁄4 cups unbleached flour (sifted)
- 1⁄2 tablespoon baking soda
- 1⁄2 tablespoon baking powder
- 2 teaspoons cinnamon
- 1⁄2 teaspoon nutmeg
- 1⁄4 teaspoon cardamom
- 3 large eggs
- 1 cup applesauce
- 1 cup brown sugar
- 1 cup canned pumpkin
- 2 1⁄2 teaspoons vanilla extract
- 1⁄2 teaspoon lemon peel
- 1 cup chopped walnuts (optional)
- 1 cup raisins (optional)
directions
- Preheat the oven to 350 degrees (for a glass loaf pan, reduce the heat to 325). Grease and flour two 8x4 inch loaf pans.
- Clean the zucchini, cut off the ends, and shred using a grater. Peel the carrots, trim off the ends and shred with a grater. Mix the zucchini and the carrot with 1/2 teaspoon of salt. Place in a colander with a heavy pot on top. Allow to sit for 20 minutes. This will help rid the vegetables of excess water.
- Sift together the flour, baking soda, baking powder and spices. Mix thoroughly. Set aside.
- Beat the eggs until frothy. Add the applesauce a little at a time and beat well. Then, add the sugar. While still beating, add the pumpkin.
- Mix in the vanilla and the lemon peel. When thoroughly mixed, add the carrot and zucchini.
- Add the dry ingredients a little at a time. Be careful not to over mix. Slowly mix in the nut and raisins.
- Pour into prepared pans.
- Bake at 350 for 1 hour or until a toothpick inserted in the center comes out clean. Place on a rack to cool for 10 minutes, then remove from the pans and cool completely.
- Store in a refrigerator wrapped in waxed paper, then in foil.
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