Carrots and zucchini can make a surprisingly light, fluffy bread since they do a great job of adding moisture. If you peel the zucchini, people will hardly even notice the green specks. (If they do, assure them the bread is not moldy.) This recipe works best with a bread machine, since the machine does a great job of getting the dough really smooth. You can also make just the dough in a bread machine, then put the dough in a bread pan or shape it into rolls and bake it in the oven.
Instructions
Make Carrot Zucchini Bread
1. Pour 3/4 cup of warm water in the bread machine pan.
2. Add 1 Tablespoon of sugar. You can substitute honey or pure maple syrup if you don’t want to use refined sweeteners.
3. Add 1 1/2 Tablespoons of canola oil. You can substitute vegetable or olive oil if you prefer.
4. Peel the zucchini and carrot using a vegetable peeler or scrape them with a paring knife. Cut off and discard one end of the carrot and zucchini.
5. Grate the carrot and zucchini. If the grater has several hole sizes, use the large holes. Discard the ends of the carrot and zucchini.
6. Add the peeled and grated vegetables to the bread machine pan.
7. Add 1 teaspoon of salt and 3 1/2 cups of flour to the bread machine pan.
8. Create a small hollow in the top of the flour. Add 2 teaspoons of yeast.
9. Place the bread pan in the bread machine and set it to mix and bake the bread. Or, if you use the dough setting, place the dough in a bread pan, or shape it into rolls and place it on a baking sheet, then let it rise for another hour. Bake at 350 degrees until the bread is lightly golden and smells done.
10. Allow the bread to cool (a cooling rack works best) before slicing and serving it.
Tags: bread machine, carrot zucchini, dough bread, bread shape, bread shape into
