A new favorite around here, this recipe is not only delicious, but somewhat healthy!  If your kids don’t care for their veggies, this is one way to get them eating vegetables!

Zucchini-Carrot Bread Slices

Zucchini-Carrot Bread Slices

 

  • 2 1/4 cups all purpose flour
  • 2/3 cup rapadura
  • 1 1/2 tsp cinnamon
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp ground cloves
  • 3/4 cup finely chopped carrots (I use a food processor to grate it)
  • 3/4 cup finely chopped zucchini  (I use a food processor to grate it)
  • 1/2 cup coarsely chopped walnuts  (I use a food processor to grate it)
  • 2/3 cup coconut oil
  • 1/2 cup milk
  • 2 eggs, lightly beaten

Preheat oven to 350 degrees.  Spray or butter loaf pan.  In large bowl, mix all dry ingredients.  Add vegetables, liquids, and eggs.  Stir just until batter is thoroughly moistened.  Pour into loaf pan.  Bake 65 minutes or until toothpick inserted in center comes out clean.  Remove from oven and cool in pan about 5 minutes.  Using a knife, loosen sides of loaf from pan, and remove loaf to a cooling rack.  Cool completely before slicing.  Enjoy!

Note:  This batter will make 1 regular loaf or 2 gift-sized loaves (which is what you see in the photo).  If desired, top with warm butter or cream cheese.

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