Carrot-Zucchini Bread

Recipe by Cook's Hideout

It has been a while I participated in Home Baker's Challenge and even this month I would have missed the posting deadline if I hadn't checked the FB updates. I remember seeing this month's bakes announcement last month and then completely forgot about it during thew holiday season. Thankfully I remembered about the challenge right on time and made this moist and delicious Carrot-Zucchini bread yesterday. My son does not like carrots and avoids them like plague. Interestingly, I was looking through my blog posts from few years back and I wrote in one of the posts that my son...

Ingredients

• 1 cup all purpose flour
• (1.25l) fish stock (- (or use 1½cups all-purpose flour))
• 2 tsp baking powder
• (1.25l) fish stock
• 2 tsp cinnamon (Ground)
• (1.25l) fish stock
• ⅓ cup (1.25l) fish stock (Oil)
• 2 eggs (Large (or use 2tbsp egg replacer whisked with 6tbsp water))
• (1.25l) fish stock (Light)
• 1 tsp vanilla extract
• 1 cup Zucchini water (Grated - squeeze out excess (from 1 medium zucchini))
• 1 cup carrot (Grated - (from 1 medium carrot))
• (1.25l) fish stock

Method

1. Preheat the oven to 350°F. Grease a 8½"x4½" loaf pan with cooking spray.
2. In a medium mixing bowl, combine flour (s), baking powder, baking soda, cinnamon and salt.
3. In another mixing bowl, whisk eggs (or egg replacer mixture) and oil. Then add sugar and vanilla and mix until smooth.
4. Stir in grated zucchini and carrot.
5. Next add the dry ingredients to the wet ingredients and mix well till combined. Finally add the raisins and mix to combine.
6. Pour the batter into the prepared baking pan and bake for 45~55 minutes or until a toothpick inserted into the center comes out clean.
7. Place the pan on a wire rack for 5~10 minutes, then remove the bread from pan and let cool completely before slicing.

View the recipe instructions at Cook's Hideout