Carrot-Zucchini Bread

Name: Carrot-Zucchini Bread
Total time: 4800 s
Yield: 10 servings
Cuisine: American
Ingredients: 8 ozs Chopped pecans or walnuts; 1/4 tsp Ginger; 1/8 teaspoon Nutmeg; 1 teaspoon Cinnamon; 1/2 teaspoon Salt; 1/2 teaspoon Baking soda; 1/2 tsp Baking powder; 1/2 cup Brown sugar; 1/4 cup Cane sugar; 2 tbsp Unsweetened almond milk; 1/4 cup Oil (olive or canola); 1/2 cup Apple sauce; 1 cup Shredded carrots; 1 1/2 cup flour; 1 cup Shredded Zucchini’s

Emmanuel Nwankwo @eon_spacey

The Colony, Texas, United States

This carrot bread is delicious on its own as a healthy breakfast bread.

Emmanuel Nwankwo @eon_spacey

The Colony, Texas, United States

This carrot bread is delicious on its own as a healthy breakfast bread.

Saved

Ingredients

1 hour 20 minutes

10 servings

8ozs Chopped pecans or walnuts
1/4 tspGinger
1/8 teaspoonNutmeg
1 teaspoonCinnamon
1/2 teaspoonSalt
1/2 teaspoonBaking soda
1/2 tspBaking powder
1/2 cupBrown sugar
1/4 cupCane sugar
2 tbspUnsweetened almond milk
1/4 cupOil (olive or canola)
1/2 cupApple sauce
1 cupShredded carrots
1 1/2 cupflour
1 cupShredded Zucchini’s
Icing: sugar free vanilla

Saved

Steps

1 hour 20 minutes

1

Prepare a pan: grease a 9-inch loaf pan with coconut oil or olive oil.
2

Cover the sides with hanging pieces of parchment paper. Set it aside.
3

From frozen: drain the shredded zucchinis in a kitchen towel to remove all their juice.
4

Whisk applesauce, oil, almond milk, brown sugar, and sugar until well combined. Now, stir in grated vegetables and chopped nuts. Set aside.
5

In another large bowl, whisk all the dry ingredients: flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set it aside.
6

Combine, mix well, & pour the batter into a 9-inch loaf pan covered with greased parchment paper.
7

Bake the zucchini carrot bread for 50 minutes or until a toothpick inserted in the center of the bread comes out clean.
8

Cool for 1 hour and ice. Complete!