Zucchini Carrot Bread

Ingredients

• 1 3/4 cup unbleached all-purpose flour
• 1/4 cup ground flax seed
• 2 tablespoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 2 teaspoons baking soda
• 1 teaspoon kosher salt
• 1/4 teaspoon baking powder
• 2 cups granulated sugar
• 3 large eggs
• 1/2 cup unsweetened applesauce
• 1/2 cup grapeseed oil (or other flavorless oil)
• 2 teaspoons vanilla extract
• 1 1/2 cups grated zucchini
• 1 1/2 cups grated carrot
• 1/2 cup chopped pecans

Instructions

1. 1

   Butter and flour two 8x5 loaf pans and preheat your oven to 350 degrees.

2. 2

   Into a large bowl, sift the flour, cinnamon, ginger, nutmeg, baking soda, baking powder and salt. Set this bowl aside for a moment.

3. 3

   In a medium bowl combine the sugar, eggs, applesauce, oil and vanilla extract. Whisk these ingredients together until combined. Add in the zucchini, carrot and chopped pecans and use a spatula to mix these in.

4. 4

   Pour the wet ingredients into the dry, and use the spatula to mix until just combined.

5. 5

   Divide the batter among the two prepared pans and sprinkle both with half a tablespoon of whole flax seed.

6. 6

   Slide the pans into your preheated oven and bake for 50 to 55 minutes or until a toothpick that has been inserted comes out clean.

7. 7

   Allow the bread to cool completely before running a knife along the side and inverting.

8. 8

   Slice and serve!