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.
