Quite frankly if there's anything that's going to kill me in this life time it will be sugar. I can easily give up fats, salts, etc but my carbs/sugars are my friends. I'm fairly sure it accounts for the entire donut currently around my middle so when I make myself treats these days, I try to go for an at least slightly healthy spin. This loaf certainly covers all the bases. Its chock full of veggies. I've replaced most of the fats in the original recipe with apple sauce. I've also subbed out almond flour for some of the regular. Not only does this make for a lighter airier loaf but a healthier one as well. Best of all, its still extremely delicious and my parents accused me of making such a rich loaf when my dad has heart disease! They were a little suspicious of lies when I informed them of how nutritious it really is.
Zucchini Carrot Cake
3 eggs (I used cholesterol free egg replacer)
1 cups sugar
1 cup unsweetened apple sauce
2 tblsp oil
2 cups shredded zucchini
1 cup shredded carrot
2 tsp vanilla
2 cups AP flour
1 cup almond flour
1 tsp salt
1 tsp cardamom
1 tsp cinnamon
1/2 tsp ginger powder
1 tsp nutmeg
1 tsp baking soda
3/4 tsp baking powder
Nuke zucchini 3 minutes on high. Place into clean towel use towel to squeeze out as much moisture as possible. Set aside to cool. Beat eggs and sugar into pale and creamy. Add apple sauce, oil, zucchini, carrot, and vanilla. Mix well. In another bowl mix flours, salt, spices, baking soda, and baking powder. Add to wet mixture and mix well. Pour into to prepared loaf pan. Bake at 350F for 45-60 minutes.
