Monday Meals ~ Eggless Zucchini - Carrot Bread

I had planned early on that I would bake at least one loaf of bread for this marathon. I wanted it to be a little on the sweet side, moist and yummy instead of a plain sandwich loaf and this zucchini - carrot bread adapted from here perfectly fit the bill. This quick bread would be a great addition to any breakfast / brunch menu. I converted the original recipe into an eggless version, replaced a portion of plain flour with wheat flour and used equal quantities of carrot and zucchini. This bread is a great way to sneak in vegetables for picky eaters.

Ingredients:

1/2 cup warm milk (I used fat-free milk.)

2 Tbsp. apple cider vinegar 

1 medium sized zucchini (about 1 cup gated)

1 large sized carrot (about 1 cup grated)

1 cup all purpose flour

1/2 cup whole wheat flour (or substitute all purpose flour)

1 tsp cinnamon powder

2 tsp. baking powder

1/2 tsp baking soda

1/2 tsp salt

1/3 cup oil

1 tsp vanilla essence

3/4 cup brown sugar

1/4 cup raisins 

Method:

* Stir together milk and vinegar in a bowl and keep aside.

* Peel and grate carrot. Peel and grate zucchini and squeeze out excess liquid.

* Preheat the oven to 350 deg F. Grease a 8"x3" pan. (I used 9

x5 pan.)

* Combine flours, cinnamon, baking powder, baking salt and salt in a mixing bowl.

* In another bowl, whisk the milk-vinegar mixture, oil and vanilla. Next add brown sugar and mix until smooth. Gently stir in grated zucchini and carrot.

* Now add the dry ingredients to the wet ingredients and mix well. Add the raisins finally and stir gently to combine.

* Pour the batter into the prepared loaf pan and bake for about 45 - 55 minutes or until a toothpick inserted at the center comes out clean. (Mine was done in about 45 minutes.)

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51.

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