Recipe: Zucchini Carrot Bread

ZUCCHINI CARROT BREAD

1 1/2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground ginger
1 egg, lightly beaten
1/2 cup canola oil
1 cups grated zucchini (fresh or frozen)*
1/2 cup grated carrots**
1/2 cup chopped walnuts or pecans
Powdered Sugar (optional)

Preheat oven to 375 degrees F. Well grease a 9-inch loaf pan.

In a large mixing bowl stir together flour, sugar, baking powder, baking soda, salt, and ginger. Set aside.

In a medium bowl, beat the egg, add the oil, grated zucchini, and grated carrots. Mix well.

Add the zucchini mixture and nuts to the flour mixture. Stir only until all the flour is incorporated. Do not over mix or the bread will be dry and chewy.

Scrape the batter into the prepared pan and bake in a preheated 375 degree F oven for 50 minutes.

Remove from the oven and let the bread cool in the pan 5 minutes, then turn out onto a rack or plate. Serve warm or cool and dust with powdered sugar.

*To use frozen grated zucchini in bread, thaw the package in a pan of cold water, squeeze out excess water and proceed with the recipe.

**Omit the carrot and substitute 1/2 cup zucchini or other squash, if desired.

Makes one 9-inch loaf
Source: Ron Wolford, Extension Educator-Urban Horticulture and Gardening, and Drusilla Banks, Extension Educator-Nutrition and Wellness, University of Illinois Extension