Zucchini / Carrot Bread

Taking a picture helps force me to let it cool for a minute before digging in.

I have always insisted on baking without recipes, despite knowing that the proportions actually do matter in baking. Usually it turns out pretty well. And when it doesn't, it's usually just a texture issue - the flavors are good, even if I need to eat my bread from a bowl.

This bread is something that I've been improvising for years, gradually evolving it to be as nutritious as I could get it. I'm pretty happy with this version, so I forced myself to pay attention to measurements so I could write it down.

The ground almonds and flax seed give it a real richness, so you definitely won't miss the oil or butter. Also, today I didn't have raisins so I substituted dried cherries. If you have dried cherries around, it's not a bad idea.

The Recipe:

1.5 c whole wheat flour

3/4 c almond flour (I just grind almonds in the food processor)

3/4 c oat flour (I also grind oats in the food processor)

1 tsp salt

1 tsp baking powder

1 tsp baking soda

3 tsp cinnamon

3 tsp flax seed, ground

3 eggs

1 c applesauce

1/2 c almond milk

1/3 c honey

2 tsp vanilla

1 c carrots, shredded

1 c zucchini, shredded

1 c raisins (and/or dried cherries or nuts)

Mix all ingredients except raisins. (If you are patient, mix wet and dry ingredients separately first. But I usually don't bother, and it turns out just fine.) Fold in raisins.
Pour into a prepared pan (I like to use a 9 x 9 pan) and bake at 350 for 45 minutes or until a toothpick comes out clean.

The Verdict:

Overall grade: A-

Overall reason: Nutritious and it tastes good, too.

Time to prepare: 20 minutes, plus baking time

Husband quote: "Mmm! Pumpkin?"

Comments

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