Low Fat Zucchini-Carrot Bread Recipe
Try this Zucchini-Carrot Bread recipe for a delicious low-fat dessert snack.
Zucchini-Carrot Bread
Zucchini is best eaten soon after it’s been harvested, but can keep for up to three days in the crisper drawer of the refrigerator. Store it, unwashed, in a breathable plastic bag. To prepare zucchini, just wash it and trim the ends-no need to peel. Cooking is the best way to coax flavor out of this mild squash.
This moist green-and-orange-flecked bread makes a sweet after-school snack. To use up your garden’s bounty of zucchini, double the recipe and bake multiple mini loaves to present to teachers and coaches. Or freeze loaves, tightly wrapped, for up to a month.
- 2 medium zucchini (about 1 lb.)
- 2 large carrots (about 1/4 lb.)
- 2 large eggs
- 1¾ cups of granulated sugar
- 3/4 cup of canola oil
- 1 teaspoon of vanilla extract
- 3 cups of all-purpose flour
- 1 teaspoon of salt
- 1 teaspoon of baking soda
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of ground cinnamon
Directions:
- Preheat over to 350°F. Grease and lightly flour the bottom of a 9″ by 5″ loaf pan, or three 6″ by 3½” mini loaf pans.
- In food processor fitted with shredding disk, process zucchini and carrots until shredded (you should have about 4 cups of shredded vegetables.) Set aside.
- In a large bowl, combin eggs, sugar, oil and vanilla until blended. In another bowl, combine flour, salt, baking soda, baking powder, and cinnamon. Gently fold dry ingredients into egg mixture, stirring until combined (batter wil be thick.) Add zucchini-carrot mixture; stir until just combined.
- Turn batter into prepared pan(s). Bake larger pan 1 hour 20 minutes, or until toothpick inserted in center comes out with a few moist crumbs. (Bake mini loaves about 40 minutes.) Transfer pan(s) to wire rack; let cool completely before slicing.
