A Year Between Friends by Maria Alexandra Vettese

Author:Maria Alexandra Vettese
Language: eng
Format: epub
Publisher: Abrams
Published: 2016-04-06T04:00:00+00:00

HUGS,

MAV

MAV

SCB

MAV

SCB

MAV

Carrot and Zucchini Bread

My farmer’s market has an abundance of carrots and zucchini at this time of year. I love to buy a few of the very large zucchini, usually quite cheaply because they are not as desirable as the small ones, and keep them in the drawer in the refrigerator so I can make this loaf during a lull in these busy summer weeks. I almost always double the recipe and make one loaf to freeze or for a friend. MAKES 1 LOAF (AND IS EASILY DOUBLED)

1 cup (130 g) spelt flour

1 cup (125 g) all-purpose flour

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

1½ teaspoons ground cinnamon

½ teaspoon ground or freshly grated nutmeg

½ cup (100 g) sugar

¾ cup (180 ml) canola oil

½ cup (120 ml) pure maple syrup

½ cup (120 ml) unsweetened applesauce

2 large eggs

3 cups (330 g) grated carrots and zucchini (see Note)

NOTE: To prepare zucchini, grate it (in your food processor if you have one), pile it on a towel, and roll and wring out some of the water. Once drier (it might need two good wrings), put it into a bowl with the grated carrots.

Preheat the oven to 325°F (170°C). Grease a basic loaf pan or 9-inch (23-cm) square cake pan and set it aside.

Combine the flours, baking soda, baking powder, salt, cinnamon, and nutmeg in a bowl and set aside. In a standing mixer with a paddle attachment, beat the sugar, oil, and maple syrup until well combined, about 2 minutes. Add the applesauce and beat for another minute. Add the eggs and beat until well combined, about 2 minutes. Add the dry ingredients to the wet ingredients and mix very slowly until just combined. Fold in the carrots and zucchini gently.

Pour the batter into the prepared pan and bake for 50 to 60 minutes. Note: Be mindful with your baking time. This is a very moist bread and you don’t want to underbake it accidentally. When done, a knife should come out completely clean of crumbs and the sides of the bread should be pulling away all the way around the pan. Let your bread cool in the pan for at least 30 minutes before slicing. The bread can be kept in the pan for storage, covered with a towel or plastic wrap.

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