Carrot, Zucchini, and Walnut Bread
Whole wheat flour
Plain fat free yogurt
Packed brown sugar
4 small, shredded (about 1 1⁄2 cups)
1 small, shredded (about 1 cup)
- Preheat the oven to 350°F. Spray a 5 x 9-inch loaf pan with nonstick spray.
- Whisk together the whole-wheat flour, all-purpose flour, cinnamon, baking powder, baking soda, and salt in a large bowl. Whisk together the yogurt, brown sugar, applesauce, oil, and egg whites in a medium bowl. Add the applesauce mixture to the flour mixture; stir just until the flour mixture is moistened. Stir in the carrots, zucchini, and walnuts just until blended.
- Scrape the batter into the pan. Bake until a toothpick inserted into the center comes out clean, 50 – 60 minutes. Let cool in the pan on a rack 10 minutes. Remove the bread from the pan and let cool completely on the rack. Yields 1⁄16 of loaf per serving.