Zucchini Carrot Bread

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Zucchini Carrot Bread

 

Ingredients:

3 cups whole wheat flour (700 mil.)

1 1/2 cups Grated zucchini (360 mil.)

1 1/2 cups Grated carrots (360 mil.)

1 cup Applesauce (230 mil.)

1/4 cup Walnut oil (60 mil.)

1 1/2 cups Succanat (360 mil.)

1 cup Soy Yogurt (vanilla or plain) (360 mil.)

1/2 cup Walnuts (120 mil.)

1/2 cup Raisins (120 mil.)

2 tsp. Baking Soda (10 mil.)

1/2 tsp. Sea Salt (2 mil.)

2 tsp. Cinnamon (10 mil.)

2 tsp. Powdered Ginger (10 mil.)

 

Directions:

Preheat oven to 350 degrees F (175 C or Moderate

Heat).

 

Combine zucchini and carrots after you have grated

them, then add applesauce, soy yogurt, walnut oil, and

mix thoroughly.

 

Sift together the flour, baking soda, salt, cinnamon,

and dried ginger in a separate bowl, then add dry

ingredients to the wet ingredients. Blend well, then

add the walnuts and the raisins.

 

Pour this mixture into 2 loaf pans that are lightly

oiled, bake in the center of your oven for 25 minutes.

Check to see if they're done by sticking them in the

center with a knife or skewer - if either come out

dry, the loaves are done, if its got residue on it,

bake another 5 minutes and test again (ovens can

greatly fluctuate in temperature regardless of

settings, so this method is fairly foolproof) until

your knife or skewer comes out dry. Let the loaves

cool before you slice them, and refrigerate them once

they have cooled. Enjoy!

 

 

 

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