Zucchini-Carrot-Pecan Bread

Every Friday I try to bake something for my husband to take with him the following day.  Early Saturday mornings you will find him out with his training team - a group of dedicated triathletes who find it fun to ride their bikes anywhere from 60-105 miles and then run between 5 and 9 miles (they swim on Friday mornings).  I bake because after all of this hard work they all deserve a treat.

In an effort not to sabotage their training I have been trying to incorporate some healthy elements into my baking - use less sugar, use lot fruits and/or vegetables, cut back on oil.  It is still a work in progress because I have always used lots of butter, cream, sugar, and eggs without even a second thought. One ingredient I haven't experimented with very much is flour.  That is until I was reading Kim's blog, Liv Life, a few days ago and she featured a recipe for chocolate chip cookies (made by her daughter) using spelt flour. 

Following Kim's lead on researching spelt flour I found that it is considered to have a somewhat nuttier and slightly sweeter flavor than whole-wheat flour.  Spelt is by nature a wholefood, and unlike wheat where much of the nutritional bran and germ are often removed during milling, the vital substances of spelt are found in the inner kernel of the grain. Spelt contains more protein, minerals, and amino acids than regular wheat and this superior nutrition makes it an ideal training and endurance food. Although spelt does contain gluten, studies have shown that it can be tolerated by many people who are normally gluten-intolerant.

I do make a lot of quick breads because not only are they tasty but they travel well, which is always handy when it is being thrown in a pick up truck.  Well, maybe "thrown" is not the best description but lets just say that a quick bread is a lot safer than a sponge cake.   With experience I have found that cookies, quick breads, and bar cookies/slices are the way to go when the goodies have to make a trip.

One quick bread recipe that caught my eye recently was a Zucchini-Carrot Bread that appeared on Monica's blog Lick The Bowl Good.  Actually the first thing that grabs my attention each time I visit her blog is that beautiful photo of a Meyer Lemon-Lime Bar in her banner (I can see why the post is entitled "The Best I've Ever Had").  She reached into her archives for this recipe, and it was adapted from a recipe found on Baking with Lisa, who adapted it from Sur la Table’s “Eating Local”.  I adapted it a little further by substituting some spelt flour for the all-purpose flour, adding the toasted pecans, decreasing the sugar and oil, and adding a sprinkle of raw sugar on top.  My last change was to bake one large loaf because my loaf tin is 10 inches x 5 inches.  I really wanted to use candied ginger as described in the recipe but I couldn't find it in my pantry.

Using a single pan will result in a beautiful, high-rising loaf which is just the way I like my quick bread.  I thought the flavor was great, although I may add a little apple sauce next time to add some moisture and compensate for the oil I omitted.  The spelt flour worked out great and I may even do a 50-50 split next time with the all-purpose flour.

Carrot-Zucchini-Pecan Bread

(Printer Friendly Recipe)

Ingredients

• 2 cups all-purpose flour
• 1 cup Spelt flour
• 1½ teaspoons ground ginger
• 1½ teaspoons ground cinnamon
• 1 teaspoon baking soda
• ¼ teaspoon baking powder
• 1 teaspoon kosher or sea salt
• ½ cup minced candied ginger (optional)
• 3 large eggs
• ¾ cup canola oil
• ½ cup sugar
• 2 teaspoons vanilla extract
• 1 cup coarsely grated carrots
• 1 cup coarsely grated zucchini
• 1 cup pecans, toasted and coarsely chopped
• 2 tablespoons raw sugar, optional

Preparation

1. Preheat the oven to 325°F. 
2. Grease two 8.5×4.5 inch loaf pans, or line them with foil or parchment paper (I used one pan that was 10x5 inches).
3. In a medium bowl, whisk together the flour, ginger, cinnamon, baking powder, baking soda. 
4. Whisk in the salt and candied ginger, optional.
5. In a large bowl, whisk the eggs until light and foamy. 
6. Add the canola oil, sugar, and vanilla, whisking hard until well combined. 
7. Stir in the carrots and zucchini.
8. Add the dry ingredients to the egg mixture and stir/fold until just blended.
9. Divide evenly between the loaf pans (or add to a single pan like I did).
10. Sprinkle with raw sugar, if desired.
11. Bake for about 1 hour, until the loaves are firm to the touch and a toothpick inserted in the center comes out clean (mine baked for approximately 75 minutes).
12. Cool in the pan(s) for 10 minutes, then unmold onto a cooling rack to cool completely.

Recipe by Lick the Bowl Good and Baking with Lisa.