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3191 Miles Apart | 3 August 12 • MAV

3 August 12 • MAV

Make this bread now.

You will LOVE it.

That’s all I am going to say.

Except this: let me know what you think — mav(at)3191milesapart.com.

Carrot & Zucchini Bread
makes one loaf (and is easily doubled)

1 C spelt flour
1 C all purpose flour
2 t baking soda
1 t baking powder
1 t salt
1-1/2 t cinnamon
1/2 t nutmeg
1/2 C natural sugar
3/4 C canola oil
1/2 C pure maple syrup
1/2 C unsweetened applesauce
2 large eggs
3 C grated carrots & zucchini

Preheat to 325°F/170°C. Butter a loaf pan or square cake pan and set it aside. Prepare zucchini by grating it (in your food processor if you have one) and piling it all onto a towel to roll and wring out some of the excess water. Once the zucchini is dryer (might need two good wrings) put it into a bowl with your grated carrots. Set that aside. Combine well all dry ingredients (flours, baking soda, baking powder, salt, cinnamon, nutmeg) in a bowl and set aside. In a standing mixer with a paddle attachment beat sugar, oil and maple syrup until well combined (about 2 minutes). Add applesauce and beat for another minute. Add eggs and beat until well combined (about 2 minutes). Add dry ingredients into wet and mix very slowly until just combined. Fold in the carrots and zucchini gently. Pour batter into prepared pan and bake for 50–60 minutes or until the sides of the bread have completely pulled away from the pan. Note – Be mindful with your baking time. This is a very moist cake and you don’t want to under-bake it accidentally. A knife should come out clean of crumbs and the sides of the cake should be pulling away all the way around the pan. Let your bread cool for at least a half-hour before slicing. Try not to eat the whole loaf in one sitting!