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| CARROT, ZUCCHINI AND APPLE BREAD | |
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2 c. flour 2 c. shredded carrots 1 1/4 c. sugar 1 c. shredded zucchini 1 Golden Delicious apple, cored & chopped 3/4 c. raisins 1/2 c. walnuts, chopped 1 tbsp. cinnamon 2 tsp. baking soda 1 tsp. vanilla 1/2 tsp. salt 3 eggs 1 c. vegetable oil Preheat oven to 375 degrees. Prepare 2 loaf pans. Mix all ingredients except eggs and oil, in large bowl. Beat eggs and oil in another large bowl to blend. Stir flour mixture into eggs. Bake until tester comes clean, about 60 minutes. | |
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- used only 1 cup sugar
- used 1 cup coconut oil instead of vegetable oil
- used 1 cup whole wheat flour instead of 2 full cups white
The recipe is still too sweet for my taste, with the 1 cup of sugar... I'll drop this by a further 1/4 cup next batch. The coconut oil adds lovely flavour, but is heavier / oilier than vegetable: I'd substitute 1/4 - 1/2 cup of the oil with unsweetened applesauce next batch to bring the fat down.
I'm putting the mini-loaves I've just baked away for easy, post-pregnancy nibbles, so the oil in this batch will keep them moist enough to survive the freezer.