Saturday, 28 December 2013

Carrot & Zucchini Loaf

Since I've recently found a love for zucchinis, I wanted to give this classic recipe a try. I wasn't in the mood for experimenting with baking so I decided to look for a Carrot & Zucchini Loaf recipe on the internet. I fell upon this recipe on Joyful Healthy Eats and it is perfect! This is a great way to hide vegetable for those picky eaters out there! I accidentally added two tablespoons of cinnamon instead of 2 teaspoons and let me tell you, it was delicious! This loaf was moist and had a nice sweet spice to it. Perfect to share over the holidays.

In a bowl, combine one and a half cups of whole wheat flour, two teaspoons of baking powder, half a teaspoon of baking soda, two tablespoons of ground cinnamon, a quarter teaspoon of ground nutmeg and half a cup of brown sugar. Set aside.
In a separate bowl, combine 2 eggs, half a cup of unsweetened apple sauce and one teaspoon of vanilla.

 Add in one and three quarter cups of grated zucchini and half a cup of grated carrots.

Slowly mix in dry ingredients into wet ingredients. Once done, pour batter into a 8X4 greased bread pan. 

Bake for 50-60 minutes at 350°F. Once finished baking, let cool for 10-15 minutes, slice up and serve.

Carrot & Zucchini Loaf
Makes 15 slices

Recipe adapted from Joyful Healthy Eats

1 1/2 cups Whole wheat flour
2 tsp Baking powder
1/2 tsp Baking soda
2 tbsp Ground cinnamon
1/4 tsp Ground nutmeg
1/2 cup Brown sugar
1 3/4 cups Grated zucchini
1/2 cup Grated carrots
2 Eggs
1/2 cup Unsweetened apple sauce
1 tsp Vanilla

  1. Preheat oven to 350°F.
  2. In a bowl, mix together flour, baking powder, baking soda, cinnamon, nutmeg and sugar. Set aside.
  3. In a separate bowl, mix together eggs, apple sauce and vanilla.
  4. Mix in carrots and zucchini.
  5. Slowly mix in dry ingredients to wet ingredients.
  6. Pour batter into 8X4 bread pan. Bake for 50-60 minutes.
  7. Let cool for 10-15 minutes, slice up and serve.
Makes 15 slices. Each slice is approximately 80 calories.