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.
Add in one and three quarter cups of grated zucchini and half a cup of grated carrots.
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
Ingredients:
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
Instructions:
- Preheat oven to 350°F.
- In a bowl, mix together flour, baking powder, baking soda, cinnamon, nutmeg and sugar. Set aside.
- In a separate bowl, mix together eggs, apple sauce and vanilla.
- Mix in carrots and zucchini.
- Slowly mix in dry ingredients to wet ingredients.
- Pour batter into 8X4 bread pan. Bake for 50-60 minutes.
- Let cool for 10-15 minutes, slice up and serve.
Makes 15 slices. Each slice is approximately 80 calories.
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