September 2008 | Noel’s Honey’s Zucchini Carrot Dessert Bread

Looks intimidating, but makes a wonderful coffeecake-type breakfast bread with fiber and lower calories. Plan on about 10 slices coming from one bread loaf. Serve warm or cold with your latte.

Ingredients

• 3 whole eggs
• 1/2 cup canola oil
• 1/2 cup applesauce
• 1 cup sugar
• 1 cup Splenda
• 2 cups zucchini, grated
• 2 cups grated carrots
• 2 teaspoons vanilla extract
• 1.5 cups whole wheat flour
• 1 cup white flour
• 1/2 cup wheat bran (optional, adds fiber)
• 3 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup chopped walnuts
• Optional Yummy Top Crust
  • 1/3 cup Splenda Brown Sugar
  • 1/4 cup whole wheat flour
  • 1/4 cup white flour
  • 2 teaspoons ground cinnamon
  • 1/2 cup chopped walnuts
  • 2.5 tablespoons butter, Smart Balance, or other healthier substitute

Instructions

1. Blend vanilla, eggs, oil, applesauce, sugar, and Splenda together in a large bowl.
2. In a separate bowl, mix flours, wheat bran, ground cinnamon, baking soda and powder, and salt.
3. Add mixed dry ingredients to blended moist ingredients.
4. Stir in grated zucchini, carrots, and chopped walnuts.
5. For Top Crust: mix dry ingredients and walnuts, then drizzle melted butter over, stirring gently to distribute fully.
6. Pour bread mix into 2 bread pans.
7. Press topping gently into batter.
8. Bake at 325 degree pre-heated oven for 1 hour anad 20 minutes.
9. Enjoy!