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Spiced Carrot-Zucchini Bread

What you need: 

2 tablespoons ground flax seed
1/2 cup water
2/3 cup vegetable oil
1/2 cup vanilla nondairy milk (I use soy)
1 cup sugar
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon sea salt
1 1/2 teaspoons cinnamon
1/4 teaspoon ground cloves
1/2 to 1 cup walnuts, chopped
3/4 cup carrot, finely chopped or grated
3/4 cup zucchini, finely chopped or grated

What you do: 

1. Preheat oven to 350 degrees F. Grease bottom of a loaf pan. Combine flax seeds and water in a blender to make an egg-like mixture.
2. Blend oil, milk and flax mixture in a large bowl. Add sugar. Sift together the flour, baking soda and powder, salt and spices, and stir into the wet ingredients, just enough to moisten.
3. Add vegetables and walnuts. Stir lightly. Scrape mixture into prepared loaf pan and bake approximately 70 minutes, until a toothpick inserted into the center of loaf comes out clean.
4. Cool in pan 5 minutes. Loosen sides, tip loaf out of pan and finish cooling on a cooling rack.

Preparation Time: 
90 minutes
Cooking Time: 
Servings: 
8
Recipe Category: 

SO HOW'D IT GO?

I can't believe how great this turned out!!  The veggies make the bread so moist and the spices are flavorful.  I will make this again!

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Super good.  Used EnerG instead of flax (but flax works great for quick breads like this, just didn't have any) and cut sugar to 2/3 cup.  Added a splash of vanilla.  It was done in 60 min.

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This recipe turned out amazing. I used Ener-G egg replacer instead of the flax seed (since I did not have any) and doubled up the zucchini instead of using carrots. I also used sunflower seeds instead of walnuts, which everyone who tried these muffins really seemed to enjoy and comment on, saying it was "a nice twist" and "something new and refreshing". Definitely worth making again.

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Just tried this, and it turned out fabulous! I am definitely going to make this again, especially while zucchini is still in season! (Although technically I used a different kind of summer squash that I found at the farmers' market, a variety more like patty pan squash.)

I subbed applesauce for about half of the oil, to cut down on the fat just a bit. Also I used unsweetened soymilk and more like 3/4 cup sugar and it still turned out deliciously sweet (and next time I'm going to see if I can get away with only 1/2 cup sugar).

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This was great! Made muffins instead of the usual loaf, and added about 1/2 cup of raisins. Baked for about 25 minutes. Delicious!!

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I made these as muffins (12 good-sized muffins), and they are good!  (I may have eaten 3 right out of the oven...oops.)
I used whole wheat pastry flour instead of AP.
I have been experimenting with making my own date sugar, and I used that for the sugar (about 3/4 cup) plus 2 tablespoons of agave.
I used mostly apple sauce instead of oil - I probably included about 1.5 tablespoons of oil.
I sprinkled a little bit of turbinado sugar on top of the muffins.

I would definitely make these again!

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I've been making this stuff for a while now and I keep forgetting to comment. It's AMAZING! I've mixed in various nuts and dried fruits and it always comes out superbly. All of my omni friends love it. I am really happy I found this recipe. Thank you for posting it.

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This was really good. Next time Id probably sub some applesauce for some of the oil for flavor, and up the spices a bit. But everyone really liked it, and it didn't come out too mushy. A definite make-again.

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This is delicious! I should've processed the carrots/zucchini after I shredded them, as their texture was a bit weird, but otherwise this was fantastically yummy. I'm actually glad my family is intimidated by the vegetables and won't try some; more for meeeeee!  :>

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Breads like this NEVER turn out for me! I was excited to see it rise and then to see that it had actually baked all the way through. I used 1/3 oil and 1/3 apple sauce, 1C white and 1,1/4C ww flour, and only 1/4C sugar
PERFECT! Thank you!

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