Carrot and Zucchini Bread

carrot-zucchini-bread

Recipe: Carrot and Zucchini Bread

Summary: Now, you don’t have to use quinoa for this if you don’t want to or don’t have access to it. This bread is just as delightful without it; however, I find that the quinoa really helps to keep breads & muffins super moist, so I like to throw it in there anyway. I was going for ultra moist with this recipe but wasn’t feeling the extra fat thing from butter or oil, so I added Greek yogurt instead and WOW – that was a kickass move.

Ingredients

  • 2 c flour
  • 1 t baking powder
  • 1 t salt
  • 2 t ground cinnamon
  • 1/4 t ground nutmeg
  • 1/4 t ground allspice
  • 1/4 t ground ginger
  • 3 eggs
  • 2 c brown sugar
  • 1 c sugar
  • 1 1/2 t vanilla extract
  • 1 c Greek yogurt
  • 1 c grated zucchini
  • 1 c grated carrots
  • 1 c cooked quinoa
  • 1/2 c raisins
  • 1/2 cup chopped nuts (optional)

For instructions please visit: PoorGirlEatsWell.com

 

(makes 8-10 servings; total cost per serving: $0.55)

 

Preparation time: 20 minute(s)

Cooking time: 1 hour(s)

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