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Zucchini Carrot Bread by
1/4 cup Light Olive Oil or vegetable oil
2 tablespoons Unsweetened Almond Milk
1/2 cup Unsweetened Applesauce or mashed bananas
1/4 cup Unrefined Cane Sugar or white sugar
1/2 cup Light Brown Sugar or coconut sugar
1 cup Shredded Zucchinis packed, drained from their liquid
1 cup Shredded Carrots
1 1/2 cup All-purpose Flour or White whole wheat flour
1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1 teaspoon Cinnamon
1/4 teaspoon Ginger
1/8 teaspoon Nutmeg
1/2 cup Chopped Walnuts or pecans
Preheat oven to 350°F (180°C). Line a 9x5-inch loaf pan with parchment paper. Slightly oil paper. Set aside.
First, cut and discard the extremities of zucchinis. Next, peel half of the skin or all of it, as you prefer. Grate the zucchinis on the smaller blade of your food processor or hand grater.
Place the shredded zucchinis in a clean kitchen towel and wrap, squeeze until all the zucchinis water has been extracted. Discard zucchini water.
Pack the shredded, drained zucchinis in a measuring cup to measure 1 cup. Set aside with the shredded carrots - no need to drain carrots.
In a large mixing bowl, whisk olive oil, almond milk, apple sauce, cane sugar, and brown sugar.
Stir in shredded, drained shredded zucchinis, shredded carrots, chopped nuts, and spices: cinnamon, ginger, nutmeg, and salt.
In another bowl, combine flour, baking powder, and baking soda.
Gently stir in the dry ingredients into the wet, until just combined, don't over mix to avoid a gummy heavy bread. You can stir in the dry ingredients in two addition to avoid lumps.
Pour the batter into the loaf pan and bake in the center rack of the oven for 50-55 minutes or until a toothpick inserted in the center of the bread comes out with a few to no crumbs on it.
Cool the bread for 10 minutes in the pan, then transfer it to a cooling rack.
Slice the bread after a few hours. 3 hours is ideal for easy slicing. Decorate with frosting if desired, when the bread reach room temperature
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Topic revision: r1 - 2022/03/06,
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