Rated 4.5 out of 5 based on 5 votes
- 1/4 cup canola oil
- 1/3 cup brown sugar
- 2/3 cups sugar
- 1 x egg
- 3/4 cups applesauce
- 1 cup carrots, grated
- 1 cup zucchini, grated
- 1 1/2 cup whole wheat flour
- 2 tspn baking powder
- 1 tspn cinnamon
- 1/2 tspn nutmeg
- 1/2 tspn baking soda
- 2 Tbls nonfat plain yogurt
- 1/3 cup finely chopped walnuts
- 1/3 cup dark chocolate, grated
- 2-3 x mixing bowls
Preheat oven to 160Â°C. Spray an 8-inch loaf pan with natural cooking spray and set aside.
In a large bowl, sift together flour, salt, baking soda, baking powder, cinnamon and nutmeg.
In a separate bowl, whisk together egg, oil, applesauce, yogurt, sugars and vanilla.
Combine flour mixture and sugar mixture.
In another bowl, grate the carrots and the zucchini and mix in the chopped walnuts.
Fold in zucchini mixture, then transfer batter to prepared pan and bake until risen, deep golden brown and a toothpick inserted in the middle comes out clean, check at 25 minutes, may take up to 40 minutes.
Sprinkle a light layer of dark chocolate after you take the loaf out of the oven.
Tips & Tricks:
3 medium sized zucchini’s and 2 carrots were used for this recipe.
I used a hand grater for the produce and the chocolate but a food processor is much quicker.
Also, I used a wine bottle that I was sipping from to chop the walnuts. A meat tenderizer is probably the best tool though.
By using applesauce in the place of refined table sugar can add a sweet taste without the negative side effects of sugar and it can also replace some of the oil and butter in your favorite baked goods, making them an even healthier choice.
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