1/2 cup granulated sugar
1/3 cup brown sugar
1 cup African Alliance of RI Carrot-Apple Jam
1/4 cup vegetable oil
1 tsp. vanilla extract
1 tsp. baking soda
1/2 tsp. baking powder
1.5 cups flour
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/8 tsp. cardamom
1 cup shredded zucchini
1/2 cup walnuts
Carrot-Apple-Zucchini Bread
Ingredients
Directions
- Preheat oven to 350° F. Spray an 8x4 loaf pan and set aside.
- Shred one cup of zucchini with a food processor or cheese grater. Squeeze out excess liquid with cheesecloth or press dry with paper towels.
- In a mixing bowl, whisk together sugars with jam, vegetable oil, and vanilla. In a separate mixing bowl, combine flour, baking powder, baking soda, salt, and spices.
- Combine wet and dry ingredients. Stir to combine. Fold in zucchini and walnuts.
- Pour batter into pan and bake for 45–55 minutes or until a toothpick comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack.
Can’t find carrot-apple jam? Grate or shred ½ cup each of carrots and apples and increase the brown sugar by ¼ cup.
Nutritional info
199 calories, 8 g fat, 30 g carbohydrate, 0 g cholesterol, 204 mg sodium, 3 g protein
Notes
This Farm Fresh Rhode Island vegan recipe features delicious local ingredients. Find a nearby farmers market at farmfreshri.org.
Source
Farm Fresh Rhode Island