Zucchini and Carrot Bread

I’m not eating much processed carbs lately. But I do love baking, so once in a while I make breads or muffins to satisfy a little craving and besides, the hubby loves them too!

I found this mix at the organic section of Publix. It is a Gluten free mix.

2 cups Pamela’s Baking & Pancake Mix
2 tsp cinnamon
1 tsp salt
1/4 tsp nutmeg
2 cups grated zucchini, blossom end removed
2 cups grated carrots, peeled
1/4 cup apple sauce
2 eggs
1/2 cup brown sugar, packed
1/4 cup Splenda
1 tsp vanilla extract

Whisk together Pamela’s Baking & Pancake Mix, cinnamon, salt, and nutmeg. In a separate bowl, beat together eggs, apple sauce, and splenda for one minute on medium. Stir in vanilla. Stir wet ingredients into dry ingredients to form a batter. Fold in grated zucchini and carrots.

NOTE: Baked zucchini loaf will be moist. You can lessen moisture by squeezing grated zucchini in paper towels to absorb some of the water before mixing into the batter. Turn into greased loaf pan and bake in a preheated 350° oven for 55 to 60 minutes or until a toothpick inserted in the center comes out clean. Let loaf cool in the pan for 5 minutes before removing to cool on a wire rack.

I would have taken a better picture of the bread but it was gone before I knew it! Some friends smelled it from far and drove to the house for some. 🙂

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