Zucchini Carrot Bread with Raisins & Walnuts
Preheat oven to 350 F and grease a loaf pan.
Whisk together 1.5 cups flour, 1 tsp baking soda, 1 tsp baking powder, 1/4 tsp cinnamon.
In a separate bowl blend together 3/4 cup sugar, 1/2 cup walnut oil, 1 tsp vanilla extract, 1/2 tsp salt and 2 egg substitutes (I used ener-g, made with almond milk).
Stir the wet ingredients into the dry.
With a few swift strokes blend in 1 cup grated zucchini, 3/4 cups grated carrots, 1 cup raisins and 1/2 cup fine chopped walnuts.
Scrape the batter into the greased pan. Bake for 45 minutes or until the bread pulls away from the sides of the pan. Let cool in the pan for 10 minutes before removing to cool completely on a rack.
Serve warm with vegan butter substitute.
Easy and a healthier snack to tide you through study sessions.