Zucchini-Carrot Bread

[Guest guest]

the crumb bars are good, but it was my incompetent clicking that sent it 2X -

sorry

 

 

* Exported from MasterCook *

 

Zucchini-Carrot Bread

 

Recipe By :Karen Alexander, M.A.

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups whole wheat pastry flour

1/2 cup Sucanat

1 1/2 teaspoons cinnamon -- 1/2 " cubes

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon nutmeg

1/4 teaspoon sea salt -- optional

1/4 teaspoon ground cloves

1 1/2 teaspoons Ener-G egg replacer and + 2 tablespoons

water

1/2 cup applesauce -- or 1 1/2 cups flaxseed meal

1 cup packed, finely grated unpeeled zucchini -- about 1

medium zucchini

1/4 cup packed, finely grated, scrubbed carrot -- about 1 small

carrot

1 teaspoon vanilla

 

Preheat oven to 350F.

 

In a large bowl, combine the flour, Sucanat, cinnamon, baking powder, baking

soda, nutmeg, salt, and cloves. In a medium bowl, whisk together the egg

repplare and water; add the applesauce or flaxseed meal, zucchini, carrot, and

vanilla. Add this mixture to the flour mixture, stirring to combine well. Pour

batter into a 9 x 5 x 3-inch loaf pan that has been lightly coated with cooking

spray. Bake the bread for 50 to 60 minutes or until a toothpick inserted in the

center of the bread comes out clean.

 

Source:

" Kitchen in the Clouds "

Copyright:

" 2001 by Karen Alexander, M.A. "

 

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Per Serving (excluding unknown items): 129 Calories; 1g Fat (5.8% calories from

fat); trace Protein; 31g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 1593mg

Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Fruit; 0 Fat; 0 Other Carbohydrates.

 

NOTES : To enjoy this flavorful bread any time of the year, grate fresh zucchini

and carrots in the summer and freeze in the quantities listed.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0