Carrot-Zucchini Bread

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Carrot-Zucchini Bread

Makes 1 large and 1 medium bread.

Ingredients:

Wet Ingredients/ Spices
3/4 cup oil
3/4 cup maple syrup
4 eggs
1/2 teaspoon ground cardamon
1/2 teaspoon ground cloves
3 teaspoons ground cinnamon
3 teaspoons fresh ginger, grated

1/3 cup golden raisins
3 medium carrots, pealed and grated
1 medium zucchini, grated

Dry Ingredients
1 1/2 cup brown rice flour
1 cup corn flour
1/2 cup oat bran
1 1/4 teaspoon xanath gum
1/4 teaspoon salt
1 1/2 teaspoon baking powder
2 teaspoon baking soda

Directions:

Heat oven to 350*F, using coconut oil, lightly grease one large bread pan (4.5”X8.5”) and 1 medium (3.5’’X7”)  (or 3 medium). In large mixing bowl combine the wet ingredients (and the raisins, carrots and zucchini), mixing with a fork. In a smaller bow, mix together the dry ingredients. Slowly pour the dry ingredients into the wet, mixing it together until there are not clumps. Pour into bans (about 3/4 full), distributing evenly. Option: Add crushed walnuts on  top (gently pressing into breads). Bake for 25-30 minutes, until toothpick comes out clean when tested. Let cool in pan  (about 10 minutes) then gently loosen before flipping onto a cooling rack.