Zucchini/Carrot Bread

Botanically classified as a fruit, zucchini, or curcubita pepo, the pepo being the fruit, is a summer squash next to melon and cucumber. Zucchini descends from the squash family originating in Mesoamerica over 7,000 years ago. The particular zucchini was cultivated in Italy in the 1800's. There are 12 known health benefits to zucchini, here are three; abundant vitamin A, antioxidants and carotenoids. Is it any wonder that zucchini pairs well with carrots in baking? https://www.healthline.com/nutrition/zucchini-benefits#antioxidants

Ingredients:

1 medium zucchini, grated (use coarse side)

1 medium carrot, grated (use coarse side)

1 cup all-purpose flour

1 cup almond flour

1/2 cup olive oil

1/2 cup sugar

1 egg

2 tsp baking powder

1/2 tsp baking soda

1/2 cup dry cranberries

1/2 cup walnuts

1/2 tsp salt

1 tsp ground cloves

Steps:

1. Preheat oven to 350°F

2. Combine these dry ingredients (flours, baking powder/soda, salt, cloves), mix.

3. In separate bowl, beat olive oil with sugar and add egg.

4. Add 1/2 of dry flour ingredients to olive oil/ sugar/ egg mixture and blend well.

5. Add the rest of the flour, at this time, the dough will be pretty heavy and you might have to hand mix.

6. Add zucchini and carrots, then cranberries and walnuts.

7. Bake for 40-45 minutes (toothpick inserted should come out mostly clean.)

Cranberries give the bread additional sweet, yet tart flavor............Zucchini on!