Carrots, Zucchini, and Sun

This is a very moist bread that is not too sweet. Tightly wrapped, it will keep for three days at room temperature, a week if refrigerated. And it’s under 200 calories per slice.

Sun Baked Carrot Zucchini Bread

Ingredients

1 1/2 cups whole-wheat flour

1 cup all-purpose flour

1 1/2 teaspoons cinnamon

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup plain low fat yogurt

1/2 cup packed light brown sugar

1/2 cup unsweetened applesauce

1/4 cup canola oil

2 large egg whites

1 1/2 cups carrots, shredded

1  cup zucchini, shredded

1/2 cup walnuts, chopped

Set Global Sun Oven out to preheat. Coat a 5×9-inch loaf pan with cooking spray.

Whisk together flours, cinnamon, baking powder, baking soda, and salt in large bowl. Whisk together yogurt, brown sugar, applesauce, oil, and egg whites in a medium bowl Add the yogurt mixture to the flour mixture; stir just until the flour mixture is moistened. Gently stir in carrots, zucchini, and walnuts.

Scrape batter into the pan. Bake in GSO until a toothpick inserted into the center comes out clean, 60-70 minutes. Cool in pan on a rack 10 minutes. Remove bread from the pan and let cool completely on the rack.

Yields 16 slices.

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