Healthy Carrot Zucchini Bread

Time for the Home Baker’s Challenge! After Niloufer’s Malaysian Bakes of last month, this time Priyaakka came up with some quick breads for us to bake. From the interesting list that she put up, I was stuck up between this bread and the Chocolate Banana Bread and had a tough time deciding. Though Rasha loves chocolate, she hates bananas in her bakes and somehow she catches it very fast, so I was really not sure of how acceptable it would be. Even then, I have saved up the recipe so that I can bake it sometime in the future. (Task completed and posted here! 😉 )

I replaced the all-purpose flour in this recipe to include part wholewheat flour and remaining with oats. Instead of using normal oil, I used olive oil. That is why I tagged it healthy. Seriously, I missed nothing. Since I was not able to land my hands on zucchini, I went ahead and added marrows into this bake. The result was a really moist loaf, crumbly and melt in the mouth! I was happy that I was having a healthy treat while putting down my BST devils!

Tail end – this cake was baked when Azza was in her temper worst. She was crying her lungs out and was in a mood to dig her hand into anything she could harm or damage. The first thing she saw was the cake sitting on the cooling rack and knowing how I am, she immediately dug her hand into the warm loaf and tore down a part of the loaf! So I had a literally damaged loaf and had a tough time taking pictures as she was hell bend at damaging the remaining loaf. Moral of the story: when the toddler is in a lousy mood, keep your cakes at a really high point for cooling! Duh…