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So my parents sent me home with lots of zucchini from my father's garden. My mother does not like to turn the oven on at their house in the summer (it heats up the whole house and they do not have central air). So we brought home several and made some carrot zucchini bread this week. I searched for the right recipe and decided to adapt this one at Food.com.
I wanted one with whole wheat flour, not too much sugar and not too much fat. There are many choices out there, but none were exactly what I was looking for. So the adaption happened.
We first grated one of the large zucchinis and two large carrots (from the local farmer's market). Hazel loves to help use the food processor!
Next we whisked 1/2 cup of olive oil, 2/3 cup of honey and 1/2 cup of applesauce (well we used carrot applesauce since that was all we had). Then we added 4 beaten eggs and 2 teaspoons vanilla.Then we stirred in the zucchini and carrots.
Next we mixed together the dry ingredients in a separate bowl. They were 2 1/2 cups of whole wheat flour, 1/2 cup almond meal, 1 teaspoon baking soda, 1 teaspoon baking powder, 3/4 teaspoon salt, 3 teaspoons cinnamon, 1/2 teaspoon nutmeg, and 1/2 cup of oatmeal. Then we mixed this into the first bowl.
After mixing it a bit we added 1/2 cup of chopped walnuts and 1/2 cup of raisins.
We poured this into two greased (sprayed with cooking spray) loaf pans and baked them at 350 for about 50 minutes. We cooled them in the pans for 10 minutes and then tried some warm bread. Hazel could not wait to try it!
Overall I think it is delicious!! Plus you can have it as a snack or a healthy breakfast!
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