Ingredients
-
1 1/2
-
1
-
3
-
3
-
1
-
2
-
2
-
1 - 2
-
1
-
1/2
-
1
-
1
-
1
-
1
-
1
Directions
Zesty Zucchini Carrot Bread, You don’t have to feel guilty for having a slice of this little treat My recipe incorporates a sweet taste of spice, citrus and veggies all wrapped up into one delicious bread I found it’s great way to use that left over Carrot pulp from Juicing , Great taste and texture Spices were very pronounced, and the citrus is a nice touch This made a lot of batter and I think I would put it into 2 smaller loaf pans next time, as it really filled my standard loaf pan close to spilling over, and the outside was getting overdone, while it was still a bit too moist in the center The ingredient list is not in the same order as the instructions so it is a bit confusing Made for Spring 2010 PAC
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Steps
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1
Done
|
Pre Heat Oven 350. |
|
2
Done
|
in First Bowl, Mix Dry Ingredients. |
|
3
Done
|
in Second Bowl, Whisk/Mix Eggs and Applesauce. |
|
4
Done
|
Combine Bowl 2 With Bowl 1 and Mix Until All Dry Ingredients Are Well Incorporated. (will Appear Very Dry Like Dough). |
|
5
Done
|
Add Zucchini, Carrot Puree, Citrus Rind, and Ginger, Mix Well. |
|
6
Done
|
Spray Oil or Grease Baking Pan. I Chose a Large Bread Pan. |
|
7
Done
|
Pour Ingredients Into Bread Pan. |
|
8
Done
|
Bake at 350 Degrees For 1 Hour 30 Minutes. Until Done in Center. |
