Healthy Zucchini Carrot Spice Bread

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• 1 1/2 cups zucchini (shredded)
• 1/2 cup carrot (shredded)
• 1/2 teaspoon salt
• 3 1/4 cups unbleached flour (sifted)
• 1/2 tablespoon baking soda
• 1/2 tablespoon baking powder
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cardamom
• 3 large eggs
• 1 cup applesauce
• 1 cup brown sugar
• 1 cup canned pumpkin
• 2 1/2 teaspoons vanilla extract
• 1/2 teaspoon lemon peel
• 1 cup chopped walnuts (optional)
• 1 cup raisins (optional)

Recipe

• 1 preheat the oven to 350 degrees (for a glass loaf pan, reduce the heat to 325). grease and flour two 8x4 inch loaf pans.
• 2 clean the zucchini, cut off the ends, and shred using a grater. peel the carrots, trim off the ends and shred with a grater. mix the zucchini and the carrot with 1/2 teaspoon of salt. place in a colander with a heavy pot on top. allow to sit for 20 minutes. this will help rid the vegetables of excess water.
• 3 sift together the flour, baking soda, baking powder and spices. mix thoroughly. set aside.
• 4 beat the eggs until frothy. add the applesauce a little at a time and beat well. then, add the sugar. while still beating, add the pumpkin.
• 5 mix in the vanilla and the lemon peel. when thoroughly mixed, add the carrot and zucchini.
• 6 add the dry ingredients a little at a time. be careful not to over mix. slowly mix in the nut and raisins.
• 7 pour into prepared pans.
• 8 bake at 350 for 1 hour or until a toothpick inserted in the center comes out clean. place on a rack to cool for 10 minutes, then remove from the pans and cool completely.
• 9 store in a refrigerator wrapped in waxed paper, then in foil.