Zucchini Carrot Bread
By
Stephanie Kinturi
| Servings |
people
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Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup light brown sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large eggs beaten (or four egg whites)
- 1/2 cup canola oil
- 1/2 cup carrots grated
- 1 3/4 cups zucchini grated
- 1/2 cup golden raisins
- 1/4 cup crushed pineapple drained thoroughly
Ingredients
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Instructions
- Preheat oven to 365 degrees F. Grease and flour an 8x3” loaf pan. Set aside.
- In a medium bowl, combine the eggs, oil and brown sugar. Mix well with a wire whisk.
- Sift the dry ingredients into a large bowl.
- Gently stir the wet ingredients into the dry ingredients. Fold in the carrots, zucchini, raisins, and pineapple to the mixture. Stir until combined.
- Pour the batter into the loaf pan and bake for approximately 5060 minutes or until a toothpick inserted near the center comes out clean.
- Remove from the oven to cool on a wire rack. Cool for 5 minutes, the remove from pan and return to rack until completely cooled.
- Slice and serve with a drizzle of honey and a sprinkle of powdered sugar.
Recipe Notes
Honey, powdered sugar, optional for garnish
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