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Life is beautiful whether you're soaking in sunshine or caught in a thunderstorm. I take the beauty of life for granted too often. I have a supportive husband who I don't want to live life without, a beautiful son who is always reminding me of the simple things that really matter, and an independent daughter who is teaching me to throw schedules out the window and live in the moment. My day is made when free samples fill my mailbox. I love discovering a new product and sharing it with others. I'm addicted to coupons and every penny counts. I hope you will enjoy reading my posts and will share your success stories with me as well.

Wednesday, June 4, 2014

Zucchini Carrot Bread Recipe

I had the house all to myself last night so I decided to do some baking.  I found a recipe online for zucchini bread and adapted and added some ingredients.  It turned out perfectly and we all had some as a late night snack and again this morning for breakfast. 
 
Ingredients
2 cups shredded zucchini
1/2 cup shredded carrots
2 eggs
1/3 cup coconut oil, melted
1 cup organic brown sugar, packed
2 teaspoons vanilla
3/4 cup & 1/3 cup buttermilk
(don't ask me why, it just works that way)
1 1/2 cups white whole wheat flour
1 1/2 cups all-purpose flour
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
 
Directions
Combine the coconut oil and brown sugar until blended.  Add buttermilk, eggs, zucchini, carrots, and vanilla.  Mix well.  Add the dry ingredients and beat until well mixed.  Pour into two greased loaf pans.  Bake at 350 degrees for approximately 45 minutes or until toothpick inserted in middle comes out clean.


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