A Guide to Feeding our Future

Rainy Day Sweet Loaf

By: Hollie M. Hunt-Last, D. C’Ed. ROHP/RHN – Moncton, NB

rainy day sweet loaf

“Do you like zucchini bread? Carrot cake? Banana bread? Wondering which one to make but can’t choose? Why decide between them when you can wrap them all up into one loaf? This is a perfect accompaniment to a rainy day and a cup of tea …”

Ingredients:

  • 2 eggs
  • 4 ripe bananas
  • ½ cup applesauce
  • 1 cup spelt flour
  • 1 tsp baking soda
  • ½ cup raw organic sugar
  • ¾ cup shredded carrot
  • 1 cup shredded zucchini
  • ½ cup non-dairy chocolate chips
  • Optional ingredients : 1/3 cup walnuts, ¼ cup currents or raisins
  • Spices and flavorings : 1 TBSP vanilla extract, ¼ tsp nutmeg, ½ tsp cinnamon

Directions:

  1. Shred carrot and zucchini in advance.
  2. Preheat oven to 375°. Grease two loaf pans with oil.
  3. Combine all wet ingredients.
  4. Fold the dry ingredients into mixture, blending well.
  5. Pour into loaf pans.
  6. Cook for 45 to 60 minutes at 375°.

Note: this is a very moist loaf. If some spots seem to be uncooked, return to oven and monitor. It is not a firm holding loaf. Loaf sets more firmly with cooling .

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: