August is prime time for carrots and zucchini. Why not combine them in one baked treat? To boost this recipe's health profile, I used applesauce in place of oil or butter, and it certainly doesn't taste less delicious. And, since I'm based in Hawaii, I also added shredded coconut to give it a little touch of paradise.
Coconut Carrot-Zucchini Bread
Ingredients
- 1 medium zucchini
- 1 medium carrot
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 tablespoon cinnamon
- 1 teaspoon salt
- 2 large eggs
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- ¾ cup unsweetened applesauce
- 1 teaspoon vanilla extract
- Shredded coconut
Directions
- Heat oven to 350°F.
- Cut off the ends of the zucchini and carrot. Shred with a box grater into a bowl. Set bowl aside.
- Combine flour, baking powder, baking soda, cinnamon and salt in a large mixing bowl. In a separate bowl, whisk together eggs, sugars, applesauce and vanilla extract. Add zucchini-carrot mixture to flour mixture, then add in the liquid mixture. Gently stir and fold batter until mixed well.
- Pour batter into greased loaf pan. Sprinkle with shredded coconut.
- Bake for 45 to 50 minutes or until a toothpick inserted in the middle comes out clean and bread is golden brown. Let bread cool in the pan for 10 minutes. Remove and slice.
Kelly Sloan is a dietetics student at the University of Hawaii at Manoa. Kelly is a nutrition columnist for her school newspaper, Ka Leo O Hawaii, and her hometown newspaper.