ZucCarrot Loaf

By Susan Arruda

YIELD: 12 Small Loaves

INGREDIENTS

½ cup spelt flour
½ cup kamut flour 
½ cup all-purpose flour
½ cup oat bran
1/3 cup rolled oats
1 tbsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
Pinch sea salt (approx. 1/8 tsp)
2 eggs (free run or free range)
½ cup lightly packed brown sugar
3 tbsp. high quality vegetable oil (high oleic oils are much less susceptible to heat damage)
1 cup plain Greek yogurt
2 tbsp. milk
1 cup each grated carrots and zucchini (packed)

PREPARATION

Preheat oven to 350oF. Lightly grease an 8″ loaf pan.

Combine dry ingredients together in a bowl.  Combine and beat the wet ingredients in a separate bowl and add the grated carrot and zucchini. 
Combine the dry ingredients to the wet and stir to combine.
Bake for approximately 15-20 minutes (this varies depending on loaf pan size) or until a wooden skewer inserted in the center comes out clean.

• Carrots are high in dietary fiber and rich in beta carotene, vitamin A, vitamin B6, vitamin C, potassium, niacin, manganese, minerals and antioxidants in ample amounts.
• Zucchini is a summer squash and is low in calories, saturated fat, cholesterol and sodium, and is a great source of dietary fiber and rich in nutrients including Vitamin A, Vitamin C, Manganese, Potassium, Magnesium, Vitamin K and Folate.