Zucchini bread and carrot cake are some of the most popular loaves baked at home. Both are wonderfully nutritious vegetables that offer a multitude of vitamins and nutrients that most typical cake recipes don’t have to offer.
Here the zucchini offers its usual sweetness and provides a moistness you look for in a bread mixture. No one wants a slice that is very dry and hard to swallow. On the other hand the addition of the carrots provides some chewiness within the bread loaf itself giving it more body, texture and density.
Ingredients:
- 3 cups of coarsely grated zucchini
- 1 tablespoon of salt
- 1 ½ cups of coarsely grated carrots
- 3 ½ cups of white bread flour
- 4 tablespoons granulated sugar
- 1 package of instant yeast
- 1 ¼ cups of warm water
- 2 cups of finely ground whole wheat flour
- ½ tablespoon of salt
- 2 tablespoons of melted butter
- 1 ¼ teaspoons of cinnamon
Directions:
- Preheat the oven to 375.’
- Grease two loaf pans and set aside.
- Grate the zucchini over the sink into a colander.
- Sprinkle the salt over the zucchini and toss with your hands. This process will draw all the excess water from the vegetable so the bread won’t turn out soggy and unevenly baked.
- Grate up the carrots and set aside.
- Using a dough hook on your mixer add the flour, sugar and yeast together.
- Then add the warm water and beat the dough part way.
- Press the zucchini against the sides of the colander to push out the excess water.
- Now add the carrots and zucchini into the mixing bowl with the flour.
- Add the cinnamon, butter and salt and let the dough hook knead the dough for about 4 minutes.
- Grease a large mixing bowl and place the bread dough in. Turn the dough ball over once and wrap with plastic or attach the cover if your mixing bowl has one and set aside in a warm place until it doubles in size.
- Once the bread dough doubles in size you’ll need to divide the dough into two halves.
- Place each half into the two greased loaf pans and let the dough sit until it once again doubles in size and puffs up.
- Bake in oven for 25 minutes or until the carrot and zucchini bread loaves are done.
- Remove pans from oven and set aside for 5 minutes.
- Then transfer them to a wire baking rack to cool completely.
- Once cool or at room temperature the bread is ready to be served.
- Enjoy!
© 2013 Beverly Mucha / All Rights Reserved
Jackson residents can shop at any of these local grocery stores: Pick’n Save or Wal-mart for all the ingredients needed for this recipe.
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