Carrot-Zucchini Bread
Ingredients
1 ¾ cups
flour
1 ½ tsp.
baking powder
1 tsp.
Kowalski's Ground Cinnamon
½ tsp.
baking soda
½ tsp.
salt
½ tsp.
Kowalski's Ground Ginger
¼ tsp.
Kowalski's Ground Nutmeg
2
eggs
¾ cup
brown sugar
⅓ cup
canola oil
¼ cup
Kowalski's Pure Maple Syrup
1 tsp.
Kowalski's Organic Madagascar Vanilla Extract
1 ½ cups
grated zucchini
½ cup
shredded carrot
½ cup
diced peeled apple
½ cup
chopped walnuts (optional)
Directions
- Preheat oven to 350°.
- Coat a 9x5" loaf pan with nonstick cooking spray; line the bottom and long sides of the pan with a single sheet of parchment paper that overhangs the long sides by 2-3" (about 7x14").
- In a medium mixing bowl, stir together first 7 ingredients (through nutmeg); set aside.
- In a large mixing bowl, whisk eggs and sugar until smooth. Add oil, syrup and vanilla; whisk again until thoroughly blended.
- Add about ½ of the flour mixture; mix just until incorporated. Add remaining flour mixture; mix until combined.
- Fold zucchini, carrot, apple and walnuts into batter.
- Pour batter into prepared pan; bake in preheated oven until a toothpick inserted in the center comes out clean (45-60 min.).
- Remove from oven; let cool for 20 min. before removing bread from pan.
