Whole Wheat Zucchini Carrot Bread

When zucchini starts taking over at the farmers market, it is time to start making zucchini bread. I added a carrot to this recipe and only added 1/2 cup of brown sugar so it tasted more savory and less like cake. Add more sweetener if a cake-like taste is what you desire.

Ingredients:

1 medium-large zucchini- approx 2 cups grated
1 carrot, grated
1 TB grated ginger
2 c whole wheat flour
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
pinch of salt
2 eggs
3/4 cup fat free plain yogurt
1/4 cup walnut oil
3/4-1 cup brown sugar (depending on how sweet you like it)

In a mixing bowl (on the KitchenAid mixer) cream together the eggs, yogurt, oil, and sugar. Press out the excess liquid from the grated zucchini, carrot, and fresh ginger (a fine metal strainer works well for this) and add to mixer and mix until well combined.

Next, add the dry ingredients, one at a time, and mix well.

Pour into a lightly buttered and floured bread pan and bake at 350 for 40 minutes or so until a knife inserted into the center comes out clean. Cool in pan 30-45 minutes, then cool completely on a wire rack. Refrigerate whatever is not eaten on the first day.