The garden is still providing us with a number of zucchinis, so I’ve moved on to a new zucchini bread recipe. This one is a Carrot Zucchini Bread, from Fitsugar.com, and is a bit healthier than the Lemon Zucchini bread that I made last time. I also liked this recipe because it allowed me to use some of the many carrots that we’ve also harvested from the garden.
Carrot Zucchini Bread
- 1 1/2 cups whole wheat flour
- 2 tablespoons flaxseed meal
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/8 teaspoon baking powder
- 1 egg
- 1 cup sugar
- 1/4 cup brown sugar
- 1/2 cup oil
- 1 teaspoon vanilla
- 1 1/2 cups grated zucchini
- 1/2 cup grated carrots
1. Mix dry ingredients in a bowl and set aside.
2. In a separate bowl, beat egg and add sugars. Then add oil and vanilla and mix until smooth.
3. Stir in vegetables, then mix in dry ingredients.
4. Pour into greased bread pan. Bake 45 to 55 minutes at 350° until an inserted toothpick comes out clean.
I have to say, as much as I enjoyed the Lemon Zucchini bread, I think I prefer this recipe. First of all, it’s big on fall flavors with the addition of cinnamon and nutmeg. This bread came into my life at the right time, since I’m just starting to think about fall and how nice it’s going to be when the leaves change, and when I start wearing sweaters, and all that other good fall stuff.
The other reason I like this bread is because it’s relatively healthy. It actually came out surprisingly sweet, so I think I’m going to make it again with a few alterations to make it even healthier. I would start by cutting the sugar from 1 cup to 1/2 cup (leaving the brown sugar the same), and I would also cut the 1/2 cup oil down to 1/4 cup, and substitute some applesauce to make up the difference. Then, I think the bread would be pretty much guilt-free.
Next up: Zucchini Pie. Spoiler: It’s really good!