zucchini carrot bread, a set on Flickr.
I have been wanting to make zucchini bread all week, and so on Friday I bought four small-sized zucchini. Unfortunately, by the time Sunday rolled around I was left with only two. Two small zucchini is really not enough even for a small loaf of tasty zucchini bread. Then I discovered 3 leftover carrots at the back of my fridge, and so was born the genius idea for a hybrid zucchini carrot bread. I realized later surfing food blogs that this idea was not quite revolutionary, and in fact many others have tried this combo to great success. My take on this veggie bread turned out pretty irresistible (it’s been less than 24 hours and half the loaf seems to have disappeared). I’m starting to believe that whole wheat spelt flour really is well-adapted to dense sweet breads like this. Also, you’ll notice that I use agave instead of sugar. That’s because I really do like the taste of agave, and I find it’s better for maintaining control of my blood sugar. If you don’t like agave, this can be substituted with a number of alternatives including, but not limited to: honey, maple syrup, stevia, molasses, even cane sugar Anyways, try it for yourself.
1 1/2 cups whole wheat spelt flour
2 tbsp psyllium husks (optional)
2 tsp vegan lievito substitute ( or 1 1/2 tsp baking powder)
1/3 cup agave syrup
3 tbsp Lucuma powder (can be replaced with stevia)
1/4 cup oil (I used olive)
1/4 cup plain nonfat yogurt
1 1/2 cups grated zucchini, with skin still on (about 2 small zucchini)
1/2 cup grated carrot (1 carrot)
1. Mix dry ingredients (flour, husks, powder) in a bowl and set aside.
2. In a separate bowl, beat egg and agave. Then add oil and yogurt and mix until smooth.
3. Stir in vegetables. Then mix in dry ingredients.
4. Pour into bread pan. Bake 45 to 55 minutes at 170 deg C (350° F) until an inserted toothpick comes out clean.