Myrtle's Courgette (Zucchini) & Carrot Bread
egg substitute to equal 3 eggs
1 cup (250 grams) sugar or preferred sweetener
1 cup (225 ml) olive oil - at least it's a healthy fat :-)
2.5 cups (312 grams) plain flour
1 teaspoon (6 grams) salt
1 teaspoon (5 grams) baking - bicarb soda
1 teaspoon (5 grams) baking powder
3 teaspoons (15 grams) cinnamon or pumpkin pie spice mixture
2 teaspoons (10 mls) vanilla
1.5 cup (190 grams) grated courgette (zucchini)
0.5 cup (60 grams) grated carrot
0.75 cup (95g ms) chopped nuts, optional
Please note: All metric measurements are approximates.
This is a sweet type bread and a great use for the surplus courgettes/zucchini from the garden. Think carrot cake and you'll be close.
Grate the carrots and courgettes/zucchini (including the skin) and put in a small bowl. A food processor makes this step a doddle - but you can also use a hand grater. Since sizes vary you'll need somewhere around 2-3 carrots and 3 medium courgettes/zucchini. In a medium bowl, prepare the egg replacer. Mix in the sugar or sweetener. Add the oil and mix well. In a separate bowl, mix next 5 ingredients together (all the dry ones), then add to the sugar mixture. Stir in the vanilla. Then add the carrot & courgette/zucchini shreds and mix well. Pour, or should I say spoon as this is a thick mixture, into 2 well greased & floured loaf pans. Bake at 325f/165c/gas mark 3 for 1 hour. Check with knife for doneness.
The next time I make this, I'm going to try substituting 1/2 the oil with soft tofu and try to cut the fat a bit. I've also experimented with different flours and the only real difference seems to be in how high the bread rises.
Once cooked and cooled, these loaves freeze very well. Just make sure to allow time for defrosting before you plan to eat it!