Dessert around our house is usually something like Fig Newtons, Fruit, Ice Cream or a home-made treat (cookies, pudding, cake, tart...). Last Sunday I decided to try my hand at an old-time favorite, Zucchini Carrot Bread.
For those of you not familiar with the old-school church bake sale staple, this 'bread' actually tastes more like cake and is so moist it sticks to the roof your mouth. It is best served with an ice cold glass of almond milk (coming soon).
With a sweet, slightly crisp 'crust' and two servings of vegetables in each slice, this is a perfect afternoon snack for the kids I had to make two loaves, just to be sure I had enough on hand for the kids and DH. Also makes a great compromise for parents who are keeping a close eye on their child's sugar intake. The prep is simple, and the cooking is only setting the oven and the timer. *Snap*
Ingredients:
* 1-1/2 cups all-purpose flour
* 1/2 tsp. baking soda
* 1/2 tsp. baking powder
* 1/2 tsp. kosher salt
* 2 tsp. pumpkin pie spice
* 1/2 tsp. ground cloves
* 2 large eggs (You can substitute using flax egg: 2 tablespoons spoon ground flax seeds + 6 tablespoons spoons water)
* 1/2 cup vegetable oil
* 2/3 cup Agave Nectar (1 cup Sucanat can also be used)
* 1 tsp. vanilla
* zest of one lemon
* 1-1/2 cups shredded zucchini
* 1-1/2 cups shredded carrot
Directions:
1. Preheat oven to 325 degrees F. Coat a loaf pan with butter. Sprinkle coated loaf pan with all purpose flour. Shake off excess.
2. In a medium bowl, mix together first 6 ingredients. Use a whisk to make sure everything is well incorporated.
3. In a large bowl, beat eggs, oil, sugar, vanilla and lemon zest. Stir in zucchini and carrot.
4. Stir flour mixture into zucchini carrot mixture. Pour into prepared pan.
5. Bake 40-55 minutes or until a knife inserted in the center comes out clean.
Serves 6 - 8
Slices of this make for a totally rad midnight snack. Just ask my husband. <3>
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