Zucchini Carrot Bread

24 Jun

I love zucchini bread and muffins and wanted to make something tasty and somewhat healthy. A great way to use up some of that summer harvest of zucchini!

Time: 1 hour           Serves: 8

Ingredients


  • 1 cup unbleached white flour
  • 1 cup whole wheat flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 3/4 cup raw sugar
  • 2 eggs
  • 1/2 cup applesauce
  • 1/2 cup yogurt (I used vanilla low-fat)
  • 1 cup grated zucchini, moisture absorbed mostly by paper towel or a clean dish towel
  • 1/2 cup grated carrot, moisture absorbed mostly by paper towel or a clean dish towel

How to make it


  • Preheat oven to 350F.
  • Combine dry ingredients on a mixing bowl. In another mixing bowl, combine wet ingredients and grated veggies. Incorporate dry into wet slowly and mix well. Grease a loaf pan with cooking spray or butter. Pour batter into pan and bake for 1 hour, insert toothpick in center to test if it’s done. If needed bake an additional 10 minutes. Remove and cool on rack.
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