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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