Zucchini Carrot Quick-bread

I feel bad calling this a "bread."

It is so good it has to be considered a cake..I mean how can it not be considered a cake? Moist? Yes. Great texture? Yes. Frosting? Nope..okay it's a bread..that tastes like cake.


The thing that makes this "bread" so redeeming is the fact that it is made with all natural ingredients including two different vegetables (!) But you would never know they were in there..my dad sure didn't. 


I walked downstairs this morning and discovered there was only a quarter of the bread left. Hmmm..who consumed most of the confection? I had one slice. My dad claims he had one slice. My mom..


..culprit determined. 


ANYWAYS, this bread is delicious. Perfect as a dessert, breakfast, or an afternoon snack. Plus the lengthy list of natural ingredients makes it good for you!


Right?

Zucchini Carrot Bread

Adapted from: Whole Foods

Ingredients:

Natural cooking spray 

1 1/2 cups whole wheat pastry flour 

1/2 teaspoon salt 

1/2 teaspoon baking soda 

1/2 teaspoon baking powder 

1 teaspoon ground cinnamon 

1/2 teaspoon freshly grated nutmeg 

1 egg white

1/3 cup expeller pressed canola oil or vegetable oil

1/3 cup unsweetened applesauce 

2 tablespoons nonfat plain yogurt

1/2 c. lightly packed brown sugar

2 tbs. Honey

2 Tbs. Agave

2 teaspoons vanilla extract 

1 medium grated zucchini

1 medium grated carrot

1/3 cup finely chopped almonds

raisins and almonds, for garnish

honey diluted with water, for garnish

Directions:

Preheat oven to 325°F. Spray an 8-inch loaf pan with natural cooking spray and set aside. 

In a large bowl, sift together flour, salt, baking soda, baking powder, cinnamon and nutmeg. In a separate bowl, whisk together egg white, oil, applesauce, yogurt, sugar, honey, agave, carrot, zucchini, and vanilla. Add flour mixture and fold until well combined, be careful not to over-mix. Fold almonds last then transfer batter to prepared pan. Top with almonds, raisins, and brush with diluted honey and water. Bake until risen, deep golden brown and a toothpick inserted in the middle comes out clean, 50 to 60 minutes. 

Cool in pan on rack for 30 minutes then remove bread from pan and continue cooling on rack.