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Carrot Zucchini Bread

• 1 cup Swanson Organic Walnuts, chopped
• 2 cups unbleached flour
• 1/2 teaspoon Swanson Organic Cinnamon
• 1/2 teaspoon Swanson Organic Nutmeg
• 1/2 teaspoon baking powder
• 1/2 teaspoon Bob's Red Mill Baking Soda
• 1/2 teaspoon Swanson Himalayan Crystal Salt
• 3/4 cup + 2 tablespoons Swanson Fructose or other sugar substitute
• 2 large eggs
• 1/2 cup Swanson Walnut Oil
• 1/2 cup fat-free plain yogurt
• 1 cup zucchini, coarsely grated (approximately 1 medium zucchini)
• 1 cup carrots, grated
• 1 tablespoon Swanson Coconut Oil, to grease the 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° 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 slices. Serving size 1 slice.

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