Carrot Zucchini Bread


The bread is soft, tender, uber-moist, dense enough to be satisfying, but still light. It’s just sweet enough to taste like a dessert and not like you’re eating vegetables. It’s an easy, no mixer recipe, that comes together quickly. Coconut oil adds a nearly imperceptible undertone that’s sweeter and more fragrant than canola or vegetable oil, but substitute with them if desired. I grated the carrots and zucchini by hand using the coarsest blade on a box grater. The batter is quite thick and that’s by design. Feel free to optionally add walnuts, raisins, or your favorite nuts or dried fruit, or glaze the bread if desired.

Ingredients
Vegetarian
Produce
1 cup Carrots
1 cup Zucchini
Refrigerated
1 Egg, large
Baking & spices
1 cup All-purpose flour
1/2 tsp Baking powder
1/2 tsp Baking soda
1/2 cup Brown sugar, light packed
2 tsp Cinnamon
1/4 cup Granulated sugar
1 pinch Salt
2 tsp Vanilla extract
Oils & vinegars
1/3 cup Liquid-state coconut oil
Nuts & seeds
1/2 cup Walnuts
Dairy
1 4 cup cup Sour cream

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