Zucchini Carrot Bread
1 1/2 cups grated, packed zucchini, not wrung out
1/2 cup grated carrot
2 large eggs
2/3 cup neutral oil or melted butter
1/2 cup packed brown sugar
1/2 cup cane sugar
1 teaspoon vanilla extract
1 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 cups whole wheat pastry flour
2 tablespoons turbinado sugar
- Heat oven to 350°F. Lightly coat a 9×5-inch loaf pan with cooking spray.
- Place grated zucchini in a large bowl and mix in the oil, eggs, sugars, vanilla, and salt. Sprinkle in the cinnamon, nutmeg, baking soda, and baking powder and mix until combined. Add flour and mix until just combined. Don’t overmix.
- Pour into prepared pan and smooth out the top. Sprinkle with the turbinado sugar. Bake for 60 minutes or until a toothpick or cake tester inserted into the middle comes out clean.
- Let cool completely in the pan before turning out and serving.