Carrot-Zucchini Bread with Candied Ginger

I was at the bookstore the other day, perusing around, and I came across Eating Local: The Cookbook Inspired by Local Farmers by Sur La Table. The photography in this book is out of this world and the recipes were mouthwatering.

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As I paged through the book, I came across a recipe for Carrot-Zucchini Bread with Candied Ginger and thought “wow that looks soooo good! I wish the book wasn’t so pricey or I’d grab a copy and head home to make it!” When I got home, I started searching Amazon for a cheaper copy of the book and actually came across this exact bread recipe on the Sur La Table website; what luck! I still may have get the book someday soon, but for now I was thrilled just to have my hands on this recipe.

 

Carrot Zucchini Bread with Candied Ginger 

soy-free, dairy-free, peanut-free, seed-free, shellfish-oil, fish-free, nightshade-free, bean & legume-free

Ingredients: (makes 2 loaves)

  • 3 cups unbleached all-purpose flour
  • 1 1/2 tsp ground ginger
  • 1 1/2 tsp ground cinnamon
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp sea salt
  • 1/2 cup candied ginger
  • 3 large eggs
  • 1 cup canola oil
  • 1 3/4 cup sugar
  • 2 tsp vanilla extract
  • 1 cup carrots, grated
  • 1 cup zucchini, grated
  • 1/2 cup pecans, chopped

Preheat oven to 325*F. Coat two 9 x 5 inch loaf pans with nonstick cooking spray. Sift together flour, ginger, cinnamon, baking soda, and baking powder in a medium bowl. Stir in salt and candied ginger.

In a large bowl, whisk eggs until light and foamy. Add oil, sugar, and vanilla and whisk until sugar dissolves. Whisk in carrots and zucchini. Add dry ingredients and pecans to the egg mixture and stir until blended.

Divide batter between 2 pans and bake for about an hour until a toothpick inserted in the center comes out clean. Let cool in pan for 10 minutes before removing it.

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