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Zucchini Carrot Wheat Bread Recipe
|Finely shredded raw carrots||1 Cup (16 tbs)|
|Shredded unpeeled zucchini||1 1⁄2 Cup (24 tbs) (More Mature Zucchini May Be Used)|
|Chopped pitted dates||1⁄2 Cup (8 tbs)|
|Seedless raisins||1⁄2 Cup (8 tbs)|
|Whole wheat flour||1 Cup (16 tbs)|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||2 Teaspoon|
|Ground cloves||1⁄2 Teaspoon|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Vegetable oil||3⁄4 Cup (12 tbs)|
|Honey||1⁄4 Cup (4 tbs)|
|Natural skin almonds||1 Cup (16 tbs), sliced|
Serving size: Complete recipe
Calories 4636 Calories from Fat 1650
% Daily Value*
Total Fat 187 g287.3%
Saturated Fat 27.8 g138.9%
Trans Fat 0 g
Cholesterol 634.4 mg
Sodium 3289.9 mg137.1%
Total Carbohydrates 712 g237.2%
Dietary Fiber 42.3 g169%
Sugars 428.8 g
Protein 63 g126.4%
Vitamin A 528.1% Vitamin C 75.9%
Calcium 112.8% Iron 129.8%
*Based on a 2000 Calorie diet
Shred zucchini into a strainer and allow moisture to drain briefly while you prepare rest of ingredients.
With wet kitchen scissors, cut dates into pieces.
Rinse raisins in hot water and blot dry on paper towels.
Mix fruits on sheet of foil with 2 tablespoons of the flour.
Sift together or thoroughly mix the flours, baking powder, soda, spices and salt.
Beat eggs at high speed on electric mixer until very light.
Gradually beat in sugar, beating to keep mixture light.
Slowly beat in oil until thoroughly blended and mixture is light.
With rubber scraper, blend in flour mixture and stir until smooth but do not beat.
Blend in carrots, zucchini, honey, floured fruits and nuts.
Stir until well mixed.
Turn batter into 2 greased, small loaf pans (8 1/2 x 4 1/2 x 2 1/2), bake 1 hour to 1 hour and 15 minutes.
Tester should come out clean when stuck in center of bread.
Cool in pans 10 minutes.
Remove to wire racks to cool.
Foil wrap and store overnight before slicing.