[DivaJen]

Sure! It's awesome - very healthy, flexible as to ingredients used, and DD loves it.

I'll have to type it up - my mom sent me a jpg of the recipe.

OK, here it is, with my notes afterwards in italics.

Zucchini Carrot Wheat Bread

1 c. finely shredded raw carrots
1 1/2 c. shredded, unpeeled zucchini
1/2 c. chopped pitted dates
1/2 c. seedless raisins
1 c. whole wheat flour
1 1/2 c. all-purpose flour
2 t. baking powder
1/2 t. baking soda
1 t. cinnamon
1/2 t. nutmeg
1.2 t. ground cloves
3/4 t. salt
3 eggs
1 1/4 c. sugar
3/4 c. vegetable oil
1/4 c. honey
1 c. thinly sliced, natural skin almonds

Shred carrots. Shred zucchini into a strainer and allow moisture to drain briefly while you prepare the other ingredients. With wet kitchen scissors, cut dates into pieces. Rinse raisins in hot water and blot dry on paper towels. Mix fruits on sheet of foil with 2 T. of the flour. Sift together or thoroughly mix the flours, baking powder, baking soda, spices and salt. Beat eggs at high speed on electric mixture until very light. Gradually beat in sugar, beating to keep mixture light. Slowly beat in oil until thoroughly blended and mixture is light. With rubber scraper, blend in flour mixture and stir until smooth but do not beat. Blend in carrots, zucchini, honey, floured fruits and nuts. Stir until well mixed. Turn batter into two greased, small loaf pans (8 1/2 x 4 1/2 x 2 1/2), bake at 350*F one hour to one hour 15 minutes. Tester should come out clean when stuck in center of bread. Cool in pans ten minutes. Remove to wire racks to cool. Foil wrap and store overnight before slicing.


My DD likes prunes and dried cranberries, so I use those in place of the dates and raisins. You could also try adding dried apricots, coconut, etc and see how that goes. I don't put the almonds in. You could probably substitute applesauce for some or all of the oil. My mom makes these as muffins; the last time I made them, I made one loaf and the rest as muffins. I didn't flour the fruit beforehand and it turned out alright.