This zucchini-carrot bread uses the healthiness of vegetables to create a guilt-free alternative to your average brownie. Quick and easy to make using any fruit and nuts you have lying around, it’s easy to tweak the recipe for a range of dietary restrictions. The best part is that the veggies make it acceptable to eat for breakfast, especially with some jam. Happy snacking!
- 2 eggs or 5 tbsp egg whites
- Slightly less than 1/2 cup of olive oil
- 1 cup brown sugar or 1/2 cup agave syrup
- 1 medium-sized zucchini, grated
- 1 large carrot, grated
- Splash of vanilla extract
- 1 1/2 cups whole-wheat flour (slightly more if you use agave)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 2 teaspoons cinnamon
- 1 tsp salt
- Chopped almonds
- Dried cranberries
- Chocolate chips
- Preheat the oven to 350 degrees Fahrenheit.
- Lightly grease a 9×13 inch baking pan with olive oil or cooking spray.
- In a large bowl, whisk the eggs and gradually add the oil, sugar/agave, vanilla, carrot, and zucchini.
- In a separate bowl, combine the flour, baking soda, baking powder, cinnamon, and salt. Stir this into the egg mixture until just combined.
- Add chocolate chips, almonds, and cranberries (add as much or as little of each as you want).
- Pour the batter into the greased pan and bake for approximately 20 minutes. Ensure the bread is cooked through by inserting a skewer in the centre of the pan. When it comes out clean, the bread is done.
For a vegan alternative, mix 2 tbsp of ground flax seed and 6 tbsp of water. Let the mixture thicken and add in place of eggs. (Adapted from Smitten Kitchen).