Tuesday, August 27, 2013

Zucchini Overload - Zucchini/Carrot Bread

We love zucchini bread around here!  We make lots of it this time of year and freeze many, many measured portions of shredded zucchini to use year round.

I generally make a recipe that I've somehow become well-known for at church.  But it was just an all recipes find years ago.

I was talking with my friend, Jodi, about how to make it healthier because my recipes uses over 2 cups of sugar.  I've tried some whole wheat flour, but it makes the bread more dense and less moist.  I also have substituted zucchini sauce instead of vegetable oil with good success.

Jodi's kids love her Carrot Zucchini Bread and she feels good about making it for them because it's a comparatively healthy recipe.

Carrot/Zucchini Bread
 1 1/2 cups white flour 
1 cup whole wheat flour
1 tsp. baking soda
1/4 tsp baking powder
1 Tbsp cinnamon
1 tsp. nutmeg
1/2 tsp cloves
1 tsp salt
3 eggs
2 tsp vanilla
1/2 cup applesauce (or vegetable oil.  I used zucchini sauce)
1 1/2 cup brown sugar (Jodi only uses 1/2 - 3/4 cup)
1 cup grated zucchini (my small zucchini made 1 1/3 cups)
1 cup grated carrot (my two regular carrots made 1 1/3 cups)
1/2 cup raisins (optional)
1/2 cup chopped nuts (optional)

Preheat oven to 325.  Grease pan.
Mix together wet ingredients (eggs, applesauce, vanilla).  Mix in dry ingredients.  Stir in zucchini, carrots, raisins, and nuts. 
Pour into pan.
Bake 1 hour and 20 minutes until done.  Cool in pans for 10  minutes before cooling completely on wire rack

I love the green and orange flecks in the bread!

It turned out beautifully and I thought it was pretty good.  But my kids didn't go for it.  Boo.  They are just used to my recipe, I think. 


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