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Carrot-Zucchini Bread with Candied Ginger

Source of Recipe


From "Eating Local" by Janet Fletcher



List of Ingredients



• 3 cups sifted unbleached all-purpose flour
  
• 1½ tsp ground ginger
  
• 1½ tsp ground cinnamon
  
• 1 tsp baking soda
  
• ¼ tsp baking powder
  
• 1 tsp kosher or sea salt
  
• ½ cup minced candied ginger
  
• 3 large eggs
  
• 1 cup canola oil
  
• 1¾ cups sugar
  
• 2 tsp vanilla extract
  
• 1 cup carrots, peeled and grated on the large holes of a box grater
  
• 1 cup zucchini, grated on the large holes of a box grater
  






Instructions



1. Preheat the oven to 325° F. Coat two 8½ - x 4½ x 2¾-inch loaf pans with nonstick cooking spray.
   
   
2. Sift together the flour, ginger, cinnamon, baking soda, and baking powder in a medium bowl. Stir in the salt and candied ginger. In a large bowl, whisk the eggs until light and foamy. Add the canola oil, sugar, and vanilla, whisking vigorously until the sugar dissolves. Whisk in the carrots and zucchini. Add the flour mixture to the egg mixture all at once and stir with a wooden spoon just until blended. Divide the batter evenly between the two prepared pans.
   
   
3. Bake until the zucchini breads are well risen and firm to the touch and a toothpick inserted in the center comes out clean, about 1 hour. Let the breads cool in the pans on a rack for 10 minutes, then invert them and finish cooling them right side up on the rack. Of course, a thin slice for the cook while the loaves are warm isn't out of the question.
   
   Makes two loaves.