Confession: I didn't use actual zucchini when I made this Carrot Zucchini Bread. Here's how it went down...
I went to the farmers market to get zucchini, but I didn't arrive until the produce party had been in full swing for a few hours. I made several laps around the grounds, peering into every stand in search of the green veggie, and, alas, there was none to be found. One farmer had some sort of green and yellow colorblock summer squash (Did I just describe a squash in fashion terms??), and he told me it would be just fine to use in a bread recipe. He was right. Always trust the farmers.
I did a bit more research on the vegetable I used, and discovered that it's called Zephyr squash. According to the gardening aficionados who post such information on the interweb, it's a hybrid summer squash. Some seed master in the late 90's crossed a yellow crookneck squash with a hybrid delicata-yellow acorn squash, and the Zephyr was born. If you want to give it a taste, look for a summer squash with a buttercup yellow neck and a light green blossom end.
Once you have your hands on a Zephyr squash or zucchini, shred that baby up and bake it into a sweet, tender bread.
Carrot "Zucchini" Bread
Makes 2 loaves
Adapted from Nicole's Nutrition and others
3 cups flour
3 teaspoons cinnamon
2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 egg whites
1 cup granulated sugar*
1/4 cup brown sugar
1/2 cup vegetable oil
1 cup unsweetened applesauce
2 teaspoons vanilla
3 cups grated zucchini (or Zephyr squash)**
1 cup grated carrots
2/3 cup raisins (Optional. You could totally substitute chocolate chips.)
Preheat oven to 350 degrees. Grease two 9" x 5" loaf pans and set aside.
In a medium sized bowl, whisk together flour, cinnamon, baking soda, baking powder, and salt. In a separate large bowl, mix together egg, egg whites, granulated sugar, brown sugar, oil, applesauce, and vanilla. Stir the dry ingredients into the wet ingredients. Then stir in zucchini, carrots, and raisins.
Evenly divide batter between prepared loaf pans. Bake for about 1 hour, until a toothpick inserted into the middle comes out clean.
*I haven't tested it, but I bet you could reduce the amount of sugar in this recipe for a slightly less sweet result. If you experiment with the sugar, let me know how it turns out.
**Just leave the skin on when you're grating the zucchini.
P.S. Don't forget to get some help from your kid. Some of the ingredients might end up on the table, but he'll think baking is fun. (Sorry, I couldn't help but share this photo. Proud mama here.)