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Zucchini Carrot Bread

This yummy bread is perfect during the holidays.

by Colleen Holland

November 8, 2009

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Serves: 2
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What you need:

  • 1-1/2 cups zucchini, grated
  • 1-1/2 cups carrots, grated
  • 1 cup applesauce
  • 1 cup soy yogurt (vanilla or plain)
  • 1/4 cup walnut oil
  • 1-1/2 cups Sucanat
  • 3 cups whole wheat flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon sea salt
  • 2 teaspoons cinnamon
  • 2 teaspoons powdered ginger
  • 1/2 cup walnuts
  • 1/2 cup raisins

What you do:

  1. Preheat oven to 350 degrees.
  2. Mix thoroughly zucchini, carrots, applesauce, soy yogurt, walnut oil, and Sucanat.
  3. Sift together flour, baking soda, salt, cinnamon, and dried ginger in a separate bowl. Add dry ingredients to wet ingredients, blend well, adding walnuts and raisins.
  4. Pour mixture into 2 lightly oiled loaf pans and bake for 25 minutes. Test with knife or skewer. Let loaves cool before slicing. Refrigerate once cooled. Enjoy!

VegNews’ co-founder Colleen Holland would be a pastry chef if she wasn’t in publishing. Discover more of Colleen’s recipes here!

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