I purchased the CUTEST cake platter at Goodwill{!} for eight bucks last week. So, naturally, I’ve had to have something in it at all times. When the kids and I made the cake, it perfectly displayed it, but then the cake was gone.
I didn’t want to make another sugar-laden treat, so I decided on the best thing I know how to bake: bread.
During the fall and winter months, we have home made pumpkin bread aplenty, but since it’s summer {and I don’t have gobs of pumpkin puree}, carrot zucchini bread sounded light and refreshing.
Now, I wouldn’t consider this recipe necessarily healthy, rather healthier than it’s original. For breads, I usually swap all purpose flour for whole wheat, reduce the sugar by 1/4 and replace one egg for flax seed. That’s a little better, but the cup of oil and cup + of sugar make this a decadent treat to be had sparingly.
| Zucchini Carrot Bread
makes 2 loaves
3 C whole wheat flour
1 TSP cinnamon
1/2 TSP allspice
3 TSP baking powder
3/4 TSP salt
1 C peeled and grated carrots {about 4 large, whole carrots}
1 C zucchini {about 3/4 one large zucchini, not peeled}
1 C canola oil
3 eggs {or sub 1 egg for 1 TBS flax seed + 3 TBS water}
3/4 C white sugar
1/2 C brown sugar
2 TSP vanilla
Grease two 8 1/2 X 4 1/2 inch loaf pans and preheat your oven to 350 degrees. In a large bowl, mix well the first 5 ingredients. In another large bowl, beat eggs until fluffy. Continue beating while you slowly drizzle in the oil. When the eggs and oil are well mixed, continue beating still, and slowly add the sugars, then vanilla. Fold in the veggies.
Mix in the dry ingredients to the wet until well incorporated. When thoroughly mixed, add half of the contents of the bowl to each loaf pan. Place in the oven for about 45 minutes, then check if they’re done by inserting a toothpick. If it comes out clean, it’s finished. If it doesn’t, let it cook another five minutes, then check again.
Two Ways
Now, I don’t normally {ever} write recipes on using a food two ways, but I often do it in real life as leftovers are a wonderful thing.
When we ran out of eggs, and I asked Husband to get some, he remarked by saying that the reason we are always out of eggs is because “that’s all you make for breakfast.” {Let me point out that I have made homemade pancakes, peanut butter toast, and even allowed them to have cereal in the last five days}. Hmph. Well, I’ll show him!
I still required eggs for this, but it was different than the norm fried egg with toast that they supposedly “always” have.
| Carrot Zucchini Bread French Toast
serves 4
4 slices of carrot zucchini bread
2 eggs
1/4 C milk
1 TBS sugar
Butter, as you need
In a shallow dish {or pie pan}, beat the eggs with the milk and sugar. Heat a skillet on medium heat and toss in a tablespoon of butter. As the butter is melting, dip the bread in the egg mixture, letting it soak for a couple minutes, then turn it over and repeat. Place the soggy break in the buttered pan and let cook about 1 minute, or until the side is fully golden brown. Flip and repeat with each slice.
Serve with a pat of butter and, if desired, syrup {this is delicious with pumpkin, raisin, or really, any other bread you like}.
Enjoy!
SavannahSays 