Too many carrots rolling around in your fridge? Consider mixing them into a tasty and healthy carrot bread.
Sometimes carrots lose a bit of their flavor or texture. Consider storing them in water to revive them, or find more creative ways to use them up!
Below is a simple recipe for carrot bread that can be easily adapted to include apples or zucchinis that may also be lingering in your fridge. The recipe is very forgiving on the quantity of grated carrots (apples and/or zucchini) and you can easily double the amount to use them up.
- ¾ cup whole wheat flour (if you have it, if not, use a total of 1 1/2 cups all-purpose flour)
- ¾ cup all-purpose flour
- 1 ½ teaspoon cinnamon (optional)
- ½ teaspoon nutmeg (optional)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 eggs
- 3 tablespoon vegetable oil
- ¾ cup plain yogurt (this can be any type of non-flavored yogurt or even sour cream if you have some left over)
- ½ cup packed brown sugar (or ¾ cup granulated sugar if brown is not available)
- ¾ teaspoon vanilla (optional)
- 1 cup shredded carrots (This is approximate--if you have more, add up to 2 cups. Mushy apples or extra zucchinis that also need to be used up can be grated and added to the mix!)
- Preheat oven to 350F degrees. Grease a 9x5 loaf pan (or muffin tins, or a cake pan--whatever you have!) with cooking spray, butter, or oil
- Combine dry ingredients in a bowl: flours, spices (if using), baking soda, salt, and baking powder. Set aside
- In a large bowl, beat eggs, then add oil, yogurt, sugar, and vanilla until everything is well incorporated
- Stir in carrots (and any other grated fruit/vegetable you'd like to use up)
- Add flour mixture and stir until the dry ingredients are fully incorporated
- Pour the batter into prepared pan
- Bake at 350F for approximately 50 minutes or until a toothpick inserted comes out clean. If using muffin tins, minimize time to 20-25 minutes and test with a toothpick
- Let the bread cool and enjoy!