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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?"

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