Zucchini Carrot Raisin Bread
Ingredients
Wet
- 2 Cups of grated Zucchini (1 medium)
- 1 cup of grated Carrot (1 medium)
- 1/2 cup of Raisins soaked in hot water
- 1 cup of Unsweetend Plant Milk
- 1 Tbsp of @bragg Apple Cider Vinegar
- 1 tsp of Vanilla
- 1/4 cup Organic Canola Oil
Dry
- 1 1/2 cups of All Purpose Flour
- 3/4 cups of Cane Sugar ( you can subsitute Coconut or Date Sugar for a little less sweetness)
- 1/2 tsp of Baking Powder
- 1/2 tsp of Baking Soda
- 3/4 tsp of Cinnamon
- 1/2 tsp of Nutmeg
- 1/8 tsp of Cardamom
- 1 tsp of Salt
Preparation
Soak the Raisins in hot water as you prepare the rest of the recipe.
In a large bowl, mix together the dry ingredients and set aside.
Mix together the liquid ingredients and set them aside.
Grate the Carrot and Zuccini either using a box grater or you can run them through the grating blade of your food processor.
Mix the Wet ingredients and Dry ingredinets just until almost incorporated. Add in the drained raisins, Zucchini and Carrot and finish mixing. Make sure not to over mix.
Pour into a greased loaf pan and bake at 350 for 1 hour and 10 minutes or until a toothpick comes out clean.
Wait for it to completely cool before slicing.
Tips
Perfect warmed with a bit of @miyokoscreamery Vegan Butter.
