Spiced Carrot-Zucchini Bread
2 tablespoons ground flax seed
1/2 cup water
2/3 cup vegetable oil
1/2 cup vanilla nondairy milk (I use soy)
1 cup sugar
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon sea salt
1 1/2 teaspoons cinnamon
1/4 teaspoon ground cloves
1/2 to 1 cup walnuts, chopped
3/4 cup carrot, finely chopped or grated
3/4 cup zucchini, finely chopped or grated
1. Preheat oven to 350 degrees F. Grease bottom of a loaf pan. Combine flax seeds and water in a blender to make an egg-like mixture.
2. Blend oil, milk and flax mixture in a large bowl. Add sugar. Sift together the flour, baking soda and powder, salt and spices, and stir into the wet ingredients, just enough to moisten.
3. Add vegetables and walnuts. Stir lightly. Scrape mixture into prepared loaf pan and bake approximately 70 minutes, until a toothpick inserted into the center of loaf comes out clean.
4. Cool in pan 5 minutes. Loosen sides, tip loaf out of pan and finish cooling on a cooling rack.
SO HOW'D IT GO?
~Just a Heads Up~
This does not work with cucumber ;_;
thought i could get away with it,
nope~!
It was pretty good, I just wish that I had some applesauce to substitute for the oil so that the applesauce could have given it a tad bit more flavor.
LOVE IT.
Love this recipe! I used 1/2c oil and 3/4 sugar, subbed the walnuts for almonds and added a few dark chocolate chunks. I love spice, too, so I added 3/4tsp Allspice. It made 12 big muffins which baked for about 25min. Delicious! Thank you!
Loved this recipe-thank you!
Followed it darn near exact, with a little less sugar and ww pastry flour.
I used 3/4c sugar,
3/4 cup walnuts
ended up with 366 total g carbs in mix (single recipe).
muffins took ~ 25 minutes to cook. Double recipe made 12 large, 12 small muffins, and I loaf bread (60 minute cook time).
OMG This was so good!!! It should have been a given for me because I love things that are spiced.
When I made it I accidently forgot to add the soymilk! It didn't even matter though, it still tastes fantastic and it holds together just fine. The other things I did to alter the recipe were that I used turbinando sugar and only about 3/4 cup instead of one, I used about 1 and 1/4 cup of whole wheat flour and 1 cup white flour. I didn't use any wulnuts because I didn't have any.
When I make this again, I would like to see the difference when soymilk is used, and I would like to use applesauce instead of veg oil, or at least go half and half. I'll probably add more ground cloves and cinnamon too. Either way this recipe was delish :)>>>! Actually I ate too much of it, haha.
:D this was a really good recipe!! I like the clover flavor! Hope you like the picture!
I tried this one last night, and it was great.
Modifications:
I didn't have flax seed, so I used an under ripe banana instead. Added a great 'hint-o-banana' flavor.
Used 2 t of cinnamon, 1/2 wheat and 1/2 white flour, 2T oil with 1/3 cup applesauce (my first time subbing applesauce for oil), almond milk instead of soy, and all brown sugar.
Probably ended up with over a cup of both zucchini and carrots, but I wanted even more!
Also added the walnuts and some chopped figs.
Made them into muffins (ended up with 16 medium-sized muffins). They came out very moist, not too sweet, and super-delicious...
I too made this recipe into muffins, with the following modifications:
I reduced the sugar to just over 1/2 cup, replaced all but about 2 T of the oil with applesauce, used oats for the 1/4 cup of flour, and running just short of 1/2 cup of walnuts, I added a few tablespoons of raw sunflower seeds. Oh, and I of course added just a smidge more spice, as I usually do with cinnamon and its friends.
they turned out very moist and VERY delicious. good stuff!
Pretty good recipe. I made a few changes (decreased sugar to 3/4c and used turbinado, substituted soy yogurt diluted with water for soy milk, substituted half of the oil with 1/2c applesauce, substituted 1/2c of the flour with oat bran, used whole wheat flour instead of A/P, and used 2c grated zucchini instead of carrots/zucchini). I also made muffins instead of a single loaf. The muffins were very moist and mild in flavor. I liked how they were not overly sweet. I took them on my camping trip to Yosemite last weekend and they were perfect for breakfast and for carrying in my backpack as snacks. My non-vegan bf liked them and was a bit miffed to find that I scarfed the last one on our way down from Half Dome. I guess I'll be making more!
Pages