As part of my recovery plan (the plan to help my body make back all the blood it lost) I’ve been overdosing on iron rich foods, ie: spinach, collard greens, red meat, black strap molasses, beans and beets. Healthy? Yes. Enjoyable? To a certain extent, Yes. Becoming bland and redundant? Yes! Today my lunch was nothing more than a heaping pile of spinach with lightly pan seared red meat on top. Literally. Dry, no dressing. Blegh! Want to look at the nasty instagram photo I took of it to document my courage?
I ate the whole lifeless bowl.
Roughly two and a half whole seconds after eating this masterpiece (HA!) I started day dreaming of wonderful, flavorful, soft bread. This dream bread should also be somewhat sweet, and moist… and maybe let’s throw in a couple veggies for good measure.
I knew just the solution: Zucchini Carrot Bread, gluten free of course. Now I’d never before made this exact bread, mostly because I just dreamed up the combo in my deprived-of-tasty-food mind, but I had a good idea where to start. Zucchini bread was a staple in our home growing up. Eventually it became second nature for me to make this treat and I began customizing the recipe to my preferences. Because I know the texture and characteristics of the batter by heart, I knew it’d be an easy one to mess with and still have a good end result.
I’m happy to say (maybe happier than anyone should know) that the addition of carrots, the replacement of gluten free flour, and some pinches of a few extra spices turned out a wonderful result! Try this, if for no other reason than for the fact that you can. I say, you people who can enjoy good food should.
Knowing that family was coming over later this evening, I had to double the recipe to make sure everyone had their favorite loaf. My dad likes his loaded with so many walnuts it resembles the Rocky Mountains, The Bod likes his thick with dark chocolate chips, and my sisters prefer theirs plane with no fillers. So a trio of Zucchini Carrot Bread it was! (No one knew it was gluten free either. Sneaky sneaky!!)
- 1 cup zucchini, raw and grated
- 1 cup carrots, raw and grated
- 3 egg
- 1 cup cane sugar
- ⅔ cup agave nectar
- 1 cup coconut oil (canola oil can also be used, or half and half of each)
- 3 teaspoons vanilla
- 1½ cups sweet white rice flour
- 1½ cups brown rice flour (okay to use only one kind of rice flour, i prefer the balance of both types)
- 3 teaspoons cinnamon
- ¼ teaspoon baking powder (this is not scientific, but I let my b.p. heap do give it a tad extra)
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¼ teaspoon ginger powder
- pinch of nutmeg
- pinch of cloves
- *optional* 1 cup of chopped walnuts or chocolate chips
- Start with grating the zucchini and carrot. You need about two cups total between the two, make them packed heaping cups. Be generous, you won’t put in too much of the veggies I promise. The batter can handle it. Let the grated veggies sit while you start the batter to let the excess water drip to the bottom so you can avoid adding it in.
- All together in a separate bowl, add the dry ingredients (this includes spices), gently blend, and set aside.
- In your mixer, beat the eggs well. Then add the oil (melted if using coconut oil), sugars and vanilla. Beat together.
- Add the grated zucchini and carrots, just blend together.
- Now add in the premixed dry ingredients. The finished batter is still fairly runny, it will not hold a shape. It should not be dough-like or hold together.
- This batter has a tendency to stick, so Generously grease your two bread pans. Pour batter in the pans.
- Bake for about an hour at 325 degrees.