Zucchini-Carrot Bread

Ingredients

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1/2 cup brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 2 cups grated zucchini, squeezed dry
• 1/4 cup grated carrot
• 1/2 cup vegetable oil
• 1/2 cup plain yogurt
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts (optional)

Directions

1. Preheat oven to 350°F. Grease a 9x5-inch loaf pan.
2. In a large bowl, whisk together flours, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Add zucchini and carrot and stir to combine.
3. In a medium bowl, whisk together oil, yogurt, and vanilla. Pour into the flour mixture and stir to combine. Fold in walnuts, if using.
4. Pour batter into prepared pan and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
5. Let cool in pan for 10 minutes before turning out onto a wire rack to cool completely.

Interesting Facts

• Zucchini is a great source of vitamin A, vitamin C, and dietary fiber.
• Carrots are an excellent source of vitamin A, and also provide vitamin C, potassium, and fiber.
• Whole wheat flour is a good source of protein, fiber, and B-vitamins.