Spiced Zucchini Carrot Bread (Peanut Butter Runner)

Spiced Zucchini Carrot Bread

Source: Peanut Butter Runner by Jen Eddins.

Ingredients

• 1 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/2 cup coconut oil (softened or melted, can also sub vegetable or canola oil)
• 1/2 cup sugar
• 1/2 cup brown sugar
• 2 large eggs
• 2 teaspoons vanilla
• 1 cup shredded zucchini
• 1/2 cup shredded carrot
• 1/2 cup chopped walnuts
• 1/2 cup dried cranberries
• Zest of one orange

Directions

1. Preheat oven to 350 degrees and prepare a 9 x 5 x 3 loaf pan with butter or cooking spray. Note, you can also make this into muffins. Prepare a muffin tin with cooking spray or liners.
2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.
3. In another bowl, beat together eggs, sugar, oil and vanilla. Combine wet ingredients with dry. Mixture will be thick and hard to stir.
4. Add in zucchini and carrots and stir until incorporated into batter. It should become more mixable at this point. Add in walnuts, dried cranberries and orange zest and stir to combine.
5. Bake for 50-60 minutes (loaf), 18-22 minutes (muffins), or until a wooden toothpick comes out clean. Start checking the bread early. Baking times will vary depending on your oven. Let cool in pan for 10-15 minutes and then invert and place on a wire rack to cool completely.

Yield: 1 loaf