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Ingredients
| zucchini squash (grated): 1 1/2 cups (shredded) |
| carrots (grated): 1/2 cup (shredded) |
| salt: 1/2 tsp |
| unbleached all-purpose flour (unsifted): 3 1/4 cups (sifted) |
| baking soda: 1/2 Tbl |
| baking powder: 1/2 Tbl |
| ground cinnamon: 2 tsp |
| whole nutmeg: 1/2 tsp |
| cardamom (ground): 1/4 tsp |
| eggs: 3 (large) |
| sweetened applesauce: 1 cup |
| light brown sugar (packed): 1 cup |
| canned pumpkin: 1 cup |
| vanilla extract: 2 1/2 tsp |
| lemon peel: 1/2 tsp |
| walnuts (chopped): 1 cup (optional) |
| seedless raisins (packed): 1 cup (optional) |
Healthy Zucchini Carrot Spice Bread
Credit: Food.com
User rating:
-
Prep Time
45 min -
Cook Time
60 min -
Servings
2 serving(s)
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- 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.