Jun 9, 2008

Zucchini Carrot Spice Bread

1 c. all purpose flour
1 c. oat flour (or oatmeal processed fine in processor)
1/2 c. whole wheat pastry flour
2 tsp ground cinnamon
1 1/2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1/8 tsp fresh ground nutmeg
1/8 tsp ground cloves
2 egg whites
1/4 c. plain yogurt
1/2 c. water
2/3 c. brown sugar
2 Tbsp canola oil
1 tsp orange zest
1 tsp vanilla extract
1 c. zucchini, grated and drained
1 c. carrot, grated and drained
1/2 c. dried cranberries

Preheat oven to 375 degrees and prepare large loaf pan (9x5)-In large bowl, combine flours, cinnamon, baking powder, baking soda, salt, nutmeg and cloves and set aside.-In bowl of stand mixer, combine egg whites, yogurt, water, sugar, oil, zest, and vanilla.-Whisk on medium high speed until ingredients are fully combined and mixture is frothy, about 1 minute.-Make well in dry ingredients and slowly pour in wet ingredients. -Mix wet ingredients into dry until just combined.-Fold zucchini, carrot, and cranberries into batter.-Pour into prepared loaf pan and tap to remove extra air.-Place in oven and bake until cooked through and toothpick inserted into center of pan comes out clean, about 1 hour and 15 minutes.-Let cool in pan for 15 minutes.-Turn out onto wire rack to cool completely before slicing and serving.


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