Zucchini Carrot Raisin Bread

Zucchini Carrot Raisin Bread

Who would have ever thought that Vegetables in a sweet bread would taste so yummy? My love of Carrot Cake should have been a clue. The Zucchini and Carrots add so much delicious moisture to this bread it almost borders on cake. I used Raisins, but you could easily swap them for Chocolate Chips if that’s more your thing. A little tip: wait for it to completely cool before diving in, it’s going to be hard but I promise it’ll be worth it. Perfect with a cup of Tea or Coffee.

Makes about 9 slices

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Ingredients

Wet Ingredients

1 medium Zucchini grated (about 1 1/2 cups)
1 medium Carrot grated (1 cup)
1/2 cup (100g) Raisins
1 cup (237ml) Plant Milk
1 Tbsp (15ml) Apple Cider Vinegar
1 tsp (5ml) Vanilla
1/4 cup (59ml) Oil or Vegan Butter melted

Dry Ingredients

1 3/4 cups (195g) Flour
3/4 cups (151g) Sugar ( you can subsitute Coconut or Date for a litle less sweetness)
1 tsp (5g) Baking Powder
1 tsp (5g) Baking Soda
1 tsp (5g) Cinnamon
1/2 tsp (2.5g) Nutmeg
1/8 tsp Cardamom
1 tsp (5g) Salt

Equipment
Loaf Pan
Parcment paper
Baking spray or Vegan Butter for greasing the pan

Directions

1. Soak the raisins in hot water as you prepare the rest of the recipe.

2. In a large bowl, mix together the dry ingredients and set aside.

3. Mix together the plant milk, oil, apple cider vinegar and vanilla. set aside.

4. Grate the carrot and zucchini either using a box grater or you can run them through the grating blade of your food processor. Squeeze any excess water from the zucchini.

5. Combine the wet and dry ingredients together until just combined. Add in the drained raisins, zucchini and carrot mix yo incoporate without over mixing.

6. Pour into a lined and greased loaf pan and bake at 350 for 1 hour and 10 minutes or until a toothpick comes out clean

7. Wait for it to almost completely cool before slicing.