Zesty Zucchini Carrot Bread
photo by Outta Here
- Ready In:
- 1hr 50mins
- Ingredients:
- 15
- Yields:
-
1 Loaf
- Serves:
- 16
ingredients
- 1 1⁄2 cups carrots, pulp (spent from juicing or grated fine)
- 1 cup zucchini (grated, blended, food processed)
- 3 cups flour
- 3 whole eggs (large)
- 1 cup applesauce (unsweetened)
- 2 lemons, zest of
- 2 oranges, zest of
- 1 -2 tablespoon ginger (grated- fresh)
- 1 cup sugar
- 1⁄2 cup brown sugar
- 1 tablespoon ground cinnamon
- 1 tablespoon ground nutmeg
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
directions
- pre heat oven 350.
- in first bowl, mix dry ingredients.
- in second bowl, whisk/mix eggs and applesauce.
- combine bowl 2 with bowl 1 and mix until all dry ingredients are well incorporated. (will appear very dry like dough).
- add zucchini, carrot puree, citrus rind, and ginger, mix well.
- Spray oil or grease baking pan. I chose a large bread pan.
- pour ingredients into bread pan.
- Bake at 350 degrees for 1 hour 30 minutes. until done in center.
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Reviews
-
Great taste and texture. Spices were very pronounced, and the citrus is a nice touch. This made a lot of batter and I think I would put it into 2 smaller loaf pans next time, as it really filled my standard loaf pan close to spilling over, and the outside was getting overdone, while it was still a bit too moist in the center. The ingredient list is not in the same order as the instructions so it is a bit confusing. Made for Spring 2010 PAC.
RECIPE SUBMITTED BY
Not much for spending time in the kitchen. But if I do need to make something, I love making creative and diverse foods.