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Carrot Zucchini Bread
Cook Time
1 hour 10 minutesServings
12
Publish Date: November 11, 2009
- 1 cup Swanson Organic Organic Walnuts, Halves & Pieces, chopped
- 2 cups Bob's Red Mill White Flour Organic Unbromated Unbleached
- 1 / 2 teaspoon Swanson Organic 100% Certified Organic Cinnamon (Ground)
- 1 / 2 teaspoon Swanson Organic 100% Certified Organic Nutmeg (Ground)
- 1 / 2 teaspoon baking powder
- 1 / 2 teaspoon Bob's Red Mill Aluminum Free Baking Soda
- 1 / 2 teaspoon Swanson Ultra Himalayan Crystal Salt
- 22 / 25 cup Swanson Premium 100% Pure Fructose
- 2 large eggs
- 1 / 2 cup Swanson EFAs 100% Natural Walnut Oil, Cold Pressed
- 1 / 2 cup fat-free plain yogurt
- 1 cup zucchini, coarsely grated
- 1 cup carrots, grated
- 1 tablespoon Swanson Organic 100% Certified Organic Extra Virgin Coconut Oil, to grease pan
In a large bowl, combine the flour with the baking powder, baking soda, salt, cinnamon and nutmeg. In a medium bowl, mix the fructose with the eggs, walnut oil, and fat-free yogurt. Add the wet ingredients to the dry ingredients along with the grated zucchini, carrots and chopped walnuts. Stir until the batter is evenly moistened. Grease a 9 by 4½ inch loaf pan with coconut oil. Scrape the batter into the pan. Bake at 325° F for about 1 hour and 10 minutes or until the loaf is risen and a toothpick inserted in the center comes out clean. Let the loaf cool on a rack for 30 minutes before unmolding and serving.
Makes 12 servings. Serving size 1.0 slice.
Nutritional Breakdown (per serving):
Calories 315, Fat 17 grams, Protein 6 grams, Sodium 197 mg, Carbohydrates 34 grams, Fiber 2 grams
Find more healthy recipes in our Recipe Archive.
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