I found this recipe in Of Tide and Thyme, the cookbook produced by the Junior League of Annapolis, Maryland. It became an instant favorite. In order to make it healthier, I substituted applesauce for some of the oil. The applesauce adds moisture, flavor, and sweetness to an already delicious recipe. It’s a perfect way to sneak vegetables into your kid’s diet, too!
3 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp table salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp allspice
1 cup chopped pecans or walnuts
2 eggs, lightly beaten
1 1/2 cups granulated sugar
1/4 + 1/8 cup vegetable oil
1/4 + 1/8 cup applesauce
1/2 cup honey
2 tsp vanilla extract
1 cup shredded zucchini
1 cup shredded carrots
1. Pre-heat the oven to 350 degrees. Meanwhile, grease two 9×5-inch loaf pans. Dust both pans with flour, rotate them to cover the greased surface, then tap out any excess flour into the trash.
2. Combine the flour, baking powder, baking soda, cinnamon, nutmeg, allspice and chosen nuts in a large, non-reactive bowl.
3. In another bowl, combine the eggs, sugar, vegetable oil, applesauce, honey, and vanilla.
4. In a third bowl, mix the shredded zucchini and carrots together.
5. Mix the wet ingredients into the flour mixture, until combined. There should be some lumps. Do not over-mix.
6. Fold the zucchini-carrot mixture into the batter, until just combined.
7. Divide the batter between the two loaf pans. Bake for 60-65 minutes, until a toothpick or wooden skewer inserted into the center of the loaves comes out clean.
8. Cool the bread in the pans for 10 minutes, then remove the loaves to a wire rack and allow them to cool completely.
Makes 2 loaves (duh)
Junior League of Annapolis. Of Tide and Thyme. Annapolis: Wimmer Cookbooks, 2006.