Saturday, August 25, 2012

Zucchini Carrot Bread

It is the time of the season when the reliable production of zucchini in the garden leads to.... zucchini bread. I made this recipe with lower calories by adding kidney beans instead of half of the canola oil, and the NuNatural Stevia based baking mix instead of a 1/2 cup of brown sugar. You'd never know -- it tastes great!


Zucchini Carrot Bread
1 loaf (22 servings)

  • 1 1/2 cups all-purpose flour 
  • 2 teaspoons baking powder 
  • 1/2 teaspoon baking soda 
  • 2 teaspoons ground cinnamon 
  • 2 free-range eggs 
  • 1/4 cup canola oil
  • 1/2 cup cooked kidney beans (rinsed, no-salt) 
  • 1/4 cup brown sugar
  • 1/4 cup NuNaturals baking mix 
  • 1 TB vanilla extract
  • 1/2 ts salt 
  • 1 3/4 cup grated zucchini (squeeze out excess moisture) 
  • 1/2 cup grated carrot

Preheat oven to 350 degrees.  Spray a 8x4 loaf pan and set aside.
In a medium bowl, whisk the flour, baking powder, baking soda and cinnamon.
In a larger food processor, whisk oil and the kidney beans, until smooth. Add eggs and mix until well blended.  Add brown sugar, stevia baking blend, vanilla,  and salt, and puree until smooth.  Pour mixture into a mixing bowl, add grated zucchini and carrot, stirring gently until combined. Add flour mixture to zucchini mixture, folding until just combined. 
Pour mixture into prepared loaf pan and bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.  Let cool in pan for 5 to 10 minutes and then move to wire rack to cool completely.

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