Zucchini Carrot Bread
A very fragrant cake, with cinnamon, a little damp, fluffy, melts in your mouth - perfect for those who want a healthy diet and for capricious sweet-loving children. You can also add wholemeal flour, to make it even healthier, the zucchini do not feel bad at all - I had guests that evening, I served them and I asked them to tell me what they think, from what is done. None of them were close to guessing (that is, they didn't realize the carrots and zucchini), but everyone said it was perfect.
You can also make muffins from this dough, I don't have good muffin tins and I said to make a cake.
So, I definitely recommend you to try it.
grated and drained
Finely grated peeled carrots
you can replace carrots with apples, or put half apples, half carrots - so combine them as you like
Fresh orange juice
I drained 1 orange, simply by hand
you can combine it with whole wheat flour - about 50% of it
you can replace half of the oil with apple puree, so it will be more dietary
Step by step
Squeeze an orange and weigh to be 75g of juice.
Grate the zucchini and drain the juice well.
Then add the grated carrot and apples to the zucchini and apples, if you prefer.
The flour is mixed with cinnamon, baking powder and baking soda.
Beat the eggs with the sugar and oil, add the vanilla essence and mix once more.
Mix the flour composition with the one from step 5.
Then add the orange juice, carrots and zucchini, mix well.
And finally add the chopped walnuts a little, mix again.
Put the whole composition in a cake pan, lined with baking paper. Place in a preheated oven at 180-200 degrees.
Leave in the oven until well browned, test with a toothpick and if it is ready, remove it. Hold for 5 minutes in a pan.
Then turn it on its bottom, remove the baking paper and let it cool well. Then portion it and serve with pleasure.
(a normal size cake)