I hope you enjoyed your Carbs-giving. I certainly enjoyed mine. Mashed taters, praline yams, crescent rolls, stuffing. Leftovers. Wash and repeat.
Apparently the turkey is the star of the Thanksgiving table, but you wouldn't know it by the way I load up my plate. A thin slice of white meat turkey drowns below a spoonful of cranberry sauce, like a purply-red watering hole in the middle of my starchy desert.
After last week, I have been trying to eat more vegetables, and this bread has been making it a whole lot easier. I've made a few salads since last Thursday, but coming off my bread-high, I've been having withdrawals with every bite I take of shredded cabbage doused in vinaigrette, even though I usually find veggies delicious.
With this bread you can mask the necessary nutrients in sugar and flour and still feel healthy while eating it.It's basically like the drugs given to addicts to get them off of the drug to which they're addicted.
How do you mask your vegetables?
Carrot Zucchini Bread
Yield: 1 9"x5"x3" loaf
1 cup all purpose flour
1/2 cup whole wheat flour
1 1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1 egg, lightly beaten
3/4 cup white sugar
1/4 cup brown sugar
1 each of coarsely shredded zucchini and carrot
1/2 cup vegetable oil
1 tsp vanilla
1/3 c raisins
Preheat oven to 350 deg. F. Grease the bottom and 1/2 inch up sides of a 9"x5"x3" loaf pan.
Mix flours, baking powder, cinnamon, and salt in a large bowl. Make a well in the center of the mixture. Set aside.
Mix egg, sugars, shredded zucchini and carrot, oil, and vanilla in a medium bowl. Add this wet mixture to the flour mixture. Stir until just moistened (batter should be lumpy). Fold in raisins.
Pour batter into greased loaf pan. Bake for 55 minutes or until a toothpick inserted near center comes out clean (not wet). Cool loaf in pan on a wire rack for 10 minutes. Remove loaf from pan and cool on rack completely. Store for up to a week wrapped tightly in aluminium foil.