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zucchini carrot loaf

(1 RATING)
55 Pinches
eck77 avatar
Ottawa, ON
Updated on Aug 20, 2013

A great way to use up the bounty from the garden, this is a very moist loaf.

prep time 30 Min
cook time 1 Hr 10 Min
method Bake
yield 12 serving(s)

Ingredients

  • 1 3/4 cups all purpose flour
  • 1/4 cup bran flakes
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1/2 teaspoon vanilla extract
  • 1/4 cup applesauce
  • 3 large eggs
  • 2 cups carrots, shredded
  • 1 cup zucchini, grated
  • 1/2 cup raisins (optional)
  • 1/2 cup nuts, chopped (optional)

How To Make zucchini carrot loaf

  • Step 1
    Preheat oven to 350 degrees. Grease and line a 9x5x4 load pan. Set aside.
  • Step 2
    Combine flour, bran flakes and seasonings in a bowl. Set aside.
  • Step 3
    Beat together eggs, sugars, oil, applesauce and vanilla. Slowly add in flour mixture and combine so no flour shows. Add grated carrot and zucchini and mix to combine. Add raisins and nuts, which are optional.
  • Step 4
    Pour into prepared pan. It will be very full, but loaf does not rise very much.
  • Step 5
    Bake approximately 1 hour and 20 minutes or until cake tester comes out clean. Cool in pan on rack 10 minutes then remove from pan and allow to cool completely. Keeps very well, wrapped in fridge.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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