Zucchini Carrot Bread
The bread is ultra moist, flavorful and super sneaky with TWO kinds of veggies. This recipe will yield 2 loaves or 16 slices total.
Equipment
- Pyrex 1.5-Quart Clear Basics Glass Loaf Pan (Set of 2)
Ingredients
- 1¾ cup unbleached all-purpose flour
- 1/4 cup ground flax seed
- 2 tablespoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
- 1/4 teaspoon baking powder
- 2 cups granulated sugar
- 3 large eggs
- 1/2 cup unsweetened applesauce
- 1/2 cup grapeseed oil or other flavorless oil
- 2 teaspoons vanilla extract
- 1½ cups grated zucchini
- 1½ cups grated carrot
- 1/2 cup chopped pecans
Instructions
- Butter and flour two 8x5 loaf pans and preheat your oven to 350 degrees.
- Into a large bowl, sift the flour, cinnamon, ginger, nutmeg, baking soda, baking powder and salt. Set this bowl aside for a moment.
- In a medium bowl combine the sugar, eggs, applesauce, oil and vanilla extract. Whisk these ingredients together until combined. Add in the zucchini, carrot and chopped pecans and use a spatula to mix these in.
- Pour the wet ingredients into the dry, and use the spatula to mix until just combined.
- Divide the batter among the two prepared pans and sprinkle both with half a tablespoon of whole flax seed.
- Slide the pans into your preheated oven and bake for 50 to 55 minutes or until a toothpick that has been inserted comes out clean.
- Allow the bread to cool completely before running a knife along the side and inverting.
- Slice and serve!
Notes
I like to serve this warm with a thin smear of salted butter.
Nutrition
Serving: 1slice | Calories: 271kcal | Carbohydrates: 40g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 313mg | Potassium: 143mg | Fiber: 2g | Sugar: 27g | Vitamin A: 2086IU | Vitamin C: 3mg | Calcium: 36mg | Iron: 1mg