Healthy Carrot Zucchini Bread
Servings 8
Ingredients
- 1 cup wholewheat flour
- 1/2 cup quick oats
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon powder
- 2 eggs at room temperature
- 1/2 cup olive oil I used extra virgin
- 3/4 cup brown sugar
- 2 large carrots grated
- 4 small zucchini * grated
- 1/2 cup walnuts chopped
Instructions
- Preheat oven to 180 degrees. Spray a large loaf pan and set aside.
- Grind the oats into a fine powder. Combine along with flour, baking powder, baking soda and cinnamon in a bowl and whisk well.
- In another bowl, beat the eggs and olive oil till well combined.
- Add the sugar and mix well. Add the carrots and zucchini.
- Add the dry ingredients and fold in with a spatula, Finally add the walnuts and give a final mix.
- Pour into the prepared pan and bake for 50 to 60 minutes till skewer comes out clean. I baked for 65 minutes. Cool in the pan for 15 minutes. Flip onto the cooling rack and cool completely before slicing and serving.
Notes
* Since I was not able to find zucchini, I used marrow - which is a close cousin! - or as we call it, koosa in this cake. I learn that the water content in marrow is much more than that of zucchini. Make sure to squeeze out maximum water from the marrow or zucchini after grating. I was a tad bit lazy on that part. Squeeze I did, but not much I suppose. My loaf was too moist to my liking and I am sure it is because of the water in the marrow.