YUM YUM YUM is the best way to describe this amazing zucchini & carrot bread! It is almost like candied bread because of how the sugar moves to the crust on all sides and how the added sugar on top crystallizes. I go into sweet carb heaven when I eat this and usually I can’t stop at just one piece. If you eat this for breakfast with your coffee you will keep stopping by the pan all day long to taste just a little more. Seriously UGH! (no, I don’t have a problem with sweet carbs, NO! :-0)
I grew some amazing organic zucchini in my garden this year and it started to get too much to keep up with so I decided to make 8 loaves of this bread to share with everyone, although we ate 2 loaves all by ourselves and they are still growing so I guess I HAVE to make more!
Carrots are a nice addition to the bread, not only adding a sweet flavor but added fiber, nutrients and color. They of course can be omitted if you don’t want to add them but it is yet another way to hide some veggies in food that kids and husbands will eat!
I have used date sugar as half of the sugar and it is bit more hearty but still amazing, actually my husband likes it better that way. Date sugar is made from dehydrated dates that are then ground into a sugar constancy. Date sugar works great in baked goods and is high in fiber, vitamins and minerals that regular white sugar does not have. I have also replaced half of the flour with whole wheat pastry flour and it is still amazing and not too wheaty. This bread can be made low fat by subbing applesauce or bananas for the oil and it will be a heavier cake like bread that way and of course half oil half applesauce will work too but honestly the oil makes it amazing.
Zucchini & Carrot Bread
Makes: 2 loaves
1 cup oil
2 cups sugar (or see above about using date sugar)
3 eggs worth Ener-G egg replacer
3 teaspoons vanilla
1 1/2 cups shredded zucchini
1/2 cup shredded carrots
3 cups flour
1 teaspoon salt
3 teaspoons cinnamon
a pinch of nutmeg
2 pinches cardamom
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup nuts of your choice (I use a combo of pecans & walnuts)
A handful of decorative sugar sprinkles (optional)
Preheat the oven to 350º
Beat the 3 eggs worth Ener-G egg replacer until very frothy then combine with the oil & sugar in a bowl and beat well. Blend in the vanilla, zucchini & carrots then mix well and set aside.
Mix dry ingredients together in a large bowl then slowly add zucchini mixture until it is completely blended then fold in the nuts.
Spray 2 loaf pans with cooking spray then pour the mixture evenly into each pan and smooth the top with the back of a spoon. If desired sprinkle with decorative sugar sprinkles.
Bake for 50-60 minutes or until a toothpick comes out clean. Let the bread cool in the pan for 15 minutes before turning it out onto a cooling rack to completely cool before cutting it. This bread can be difficult to cut cleanly because of the crispy crust but the crumbles that fall off are bite size so eat up and ENJOY!