Brown Sugar Carrot-Zucchini Bread
Source of Recipe
On The Lighter Side
List of Ingredients
canola oil cooking spray
2 cups all-purpose unbleached flour or whole spelt flour
1/4 cup light or dark brown sugar, packed
1 1/4 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 cup old-fashioned rolled oats
1 tbsp canola oil
1/2 cup low fat plain yogurt
3/4 cup egg substitute (such as Egg Beaters), at room
temperature
1 1/2 tsp stevia glycerite*
2 tsp pure vanilla extract
1 cup grated carrots
1 cup grated zucchini (excess liquid poured off)
Recipe
Preheat oven to 350 degrees F.
Grease a 9 x 5 or 8 x 4 loaf pan well with non-stick cooking spray. Flour lightly.
Stir the flour, brown sugar, cinnamon, ginger, baking soda, baking powder, and salt together in a large mixing bowl. When combined, mix in the oats. Make a well in the center of the dry ingredients. Mix the oil and yogurt together and pour into well.
Beat egg substitute until light and fluffy and about triple in volume, add vanilla extract and stevia glycerite to eggs and continue beating for another minute. Pour eggs into well. Combine everything lightly, then stir in carrots and zucchini. Do not over mix. Pour into prepared pan and bake for 60-65
minutes.
Cool in pan for about 10 minutes, then turn out onto a cooling rack covered with a clean dish towel to prevent indentations. Let the bread cool for at least 10 more minutes before slicing.
This bread keeps well and also makes very good toast.
*substitute 3/4 cup Splenda (granular) for the stevia, if preferred.
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