Carrot-zucchini sweet quick bread recipe

Serves 12

 

1½ cups (210 g) plain flour

½ cup (70 g) wholemeal flour

1¼ teaspoons bicarbonate of soda

1 teaspoon baking powder

1 teaspoon cinnamon

½ teaspoon salt

¼ teaspoon nutmeg

1¼ cups (260 g) sugar

¾ cup (185 ml) vegetable oil

3 large eggs

1 teaspoon vanilla essence

2 cups (about 250 g) grated carrots, blotted dry

2 cups (about 300 g) grated zucchini, blotted dry

½ cup (50 g) walnuts, chopped (optional)

½ cup (70 g) icing sugar

1½ tablespoons orange juice

1¼ teaspoons grated orange rind

 

1. Preheat oven to 180°C. Coat a 23 x 13 cm loaf pan with non-stick cooking spray and dust with flour.

 

 

2. Mix both flours, bicarbonate of soda, baking powder, cinnamon, salt and nutmeg in a medium bowl.

 

 

3. Beat sugar, oil, eggs and vanilla essence in a large bowl until well blended. Stir in carrot and zucchini. Beat in flour mixture just until evenly moistened. Stir in walnuts, if using. Spread batter in prepared pan.

 

 

4. Bake until a skewer inserted in the centre comes out clean, 55 to 60 minutes. Transfer pan to a wire rack. Leave cake to cool for 10 minutes. Loosen edges of loaf with a thin-bladed knife. Turn bread onto a rack. Cool completely before glazing.

 

 

5. Mix the icing sugar, orange juice and rind in a small bowl. Add another 1 to 2 tsp orange juice to thin, if necessary. Pour half the glaze over the cooled bread, spreading it evenly. Leave to set for 5 minutes. Pour on the remaining glaze.

 

From Vegetables for Vitality