Zucchini-carrot Bread

 

Ever go overboard when you're at the farmer's market? With summer upon us, I generally bring home way too many of the beautiful and bountiful veggies from our local farmers' market. This week, zucchini, summer squash, and carrots were overflowing our refrigerator so I decided to use them to satisfy my mid-week baking urge. I was inspired by Smitten Kitchen's Zucchini Bread: http://smittenkitchen.com/blog/2007/07/summer-of-the-bats/, but decided to play Dr. Frankenstein on this recipe in order to use up some other odds and ends in my pantry including some ginger, brown sugar, whole wheat flour and rolled oats. The result was lightly sweet, fluffy, and almost carrot-cakey in taste.

What you will need

3 eggs

1 cup grapeseed oil

3/4 cup brown sugar (I used 1/4 cup dark muscovado and 1/2 cup light brown)

2 1/2 cups grated veggies (1 zucchini, 1 summer squash, 2 carrots all small/medium-sized)

2 teaspoons vanilla extract

2 cups all-purpose flour

1/2 cup whole wheat flour

1/2 cup rolled oats

3 teaspoons cinnamon

1/4 teaspoon nutmeg

1 teaspoon fresh grated ginger

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon salt

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