Thanks to Benedictine University Dietetic Intern Angela Oh for sharing this recipe. Angela says: “[This is] a great afternoon snack with zucchini and carrots! More zucchini or other squash can be substituted for the carrots, if desired.
1 1/2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground ginger
1 egg, lightly beaten
1/2 cup canola oil
1 cup grated zucchini
1/2 cup grated carrots
1/2 cup chopped walnuts or pecans
Preheat oven to 375 degrees F. In a large mixing bowl, stir together flour, sugar, baking powder, baking soda, salt and ginger. Set aside. In a medium bowl, beat the egg, add the oil, grated zucchini and grated carrots. Mix well. Add the zucchini mixture and nuts to the flour mixture. Stir only until all the flour is incorporated. Do not over mix. Scrape the batter into a well greased 9-inch bread pan and bake for 50 minutes. Let the bread cool in the pan 5 minutes, then turn out onto a rack or plate. Serve warm or cool.
Makes one 9-inch loaf
From urbanext.illinois.edu.
