Zucchini, Carrot, Walnut Loaf
Total time
Website: WhatTheHeckDoIEatNow.com
Adapted From: "Easy Vegan Zucchini Bread". My Darling Vegan
Serves: 2 loaves
- ⅔ cups brown sugar
- 1 cup granulated sugar
- 1⅓ cups apple sauce
- ½ cup organic canola oil + enough to lightly coat the loaf pans
- 2 tsp vanilla extract
- 1½ cup sprouted spelt flour (or whole wheat)
- 1¾ cup white flour
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 tsp cinnamon
- 1 tsp nutmeg
- ¼ tsp cardamom
- 2 cups finely grated zucchini (drain and squeeze the liquid out)
- 2 carrots peeled and finely grated
- ¾ cup chopped walnuts
- Preheat the oven to 350 F(175 C).
- Lightly oil two loaf pans.
- In a large sized bowl, whisk together the brown sugar, white sugar, apple sauce, canola oil and vanilla until well blended.
- In a medium bowl, whisk together your spelt flour, white flour, baking soda, baking powder, salt, cinnamon, nutmeg and cardamom.
- Add your dry ingredients to your wet ingredients and gently fold together just until blended. Do not overmix.
- Add your grated zucchini, carrots and chopped walnuts and gently fold again.
- Divide your batter between the two loaf pans.
- Bake for about 60-70 minutes (check with a toothpick to ensure it's fully cooked in the middle).
Recipe by WHAT the HECK do I eat NOW at http://whattheheckdoieatnow.com/2018/09/05/zucchini-carrot-walnut-loaf/
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