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Zucchini Carrot Bread

This yummy bread is perfect during the holidays.

Serves: 2
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Makes 2 loaves

  1. Preheat oven to 350 degrees.
  2. Mix thoroughly zucchini, carrots, applesauce, soy yogurt, walnut oil, and Sucanat.
  3. Sift together flour, baking soda, salt, cinnamon, and dried ginger in a separate bowl. Add dry ingredients to wet ingredients, blend well, adding walnuts and raisins.
  4. Pour mixture into 2 lightly oiled loaf pans and bake for 25 minutes. Test with knife or skewer. Let loaves cool before slicing. Refrigerate once cooled. Enjoy!

VegNews’ co-founder Colleen Holland would be a pastry chef if she wasn’t in publishing. Discover more of Colleen’s recipes here!

What you need:

  • 1-1/2 cups zucchini, grated
  • 1-1/2 cups carrots, grated
  • 1 cup applesauce
  • 1 cup soy yogurt (vanilla or plain)
  • 1/4 cup walnut oil
  • 1-1/2 cups Sucanat
  • 3 cups whole wheat flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon sea salt
  • 2 teaspoons cinnamon
  • 2 teaspoons powdered ginger
  • 1/2 cup walnuts
  • 1/2 cup raisins

What you do:

  1. Preheat oven to 350 degrees.
  2. Mix thoroughly zucchini, carrots, applesauce, soy yogurt, walnut oil, and Sucanat.
  3. Sift together flour, baking soda, salt, cinnamon, and dried ginger in a separate bowl. Add dry ingredients to wet ingredients, blend well, adding walnuts and raisins.
  4. Pour mixture into 2 lightly oiled loaf pans and bake for 25 minutes. Test with knife or skewer. Let loaves cool before slicing. Refrigerate once cooled. Enjoy!
VegNews’ co-founder Colleen Holland would be a pastry chef if she wasn’t in publishing. Discover more of Colleen’s recipes here!

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