Zucchini Carrot Wheat Bread
|Finely shredded raw carrots||1 Cup (16 tbs)|
|Shredded unpeeled zucchini||1 1⁄2 Cup (24 tbs) (More Mature Zucchini May Be Used)|
|Chopped pitted dates||1⁄2 Cup (8 tbs)|
|Seedless raisins||1⁄2 Cup (8 tbs)|
|Whole wheat flour||1 Cup (16 tbs)|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||2 Teaspoon|
|Ground cloves||1⁄2 Teaspoon|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Vegetable oil||3⁄4 Cup (12 tbs)|
|Honey||1⁄4 Cup (4 tbs)|
|Natural skin almonds||1 Cup (16 tbs), sliced|
Shred zucchini into a strainer and allow moisture to drain briefly while you prepare rest of ingredients.
With wet kitchen scissors, cut dates into pieces.
Rinse raisins in hot water and blot dry on paper towels.
Mix fruits on sheet of foil with 2 tablespoons of the flour.
Sift together or thoroughly mix the flours, baking powder, soda, spices and salt.
Beat eggs at high speed on electric mixer until very light.
Gradually beat in sugar, beating to keep mixture light.
Slowly beat in oil until thoroughly blended and mixture is light.
With rubber scraper, blend in flour mixture and stir until smooth but do not beat.
Blend in carrots, zucchini, honey, floured fruits and nuts.
Stir until well mixed.
Turn batter into 2 greased, small loaf pans (8 1/2 x 4 1/2 x 2 1/2), bake 1 hour to 1 hour and 15 minutes.
Tester should come out clean when stuck in center of bread.
Cool in pans 10 minutes.
Remove to wire racks to cool.
Foil wrap and store overnight before slicing.