Servings per Recipe
16
Nutrition Facts
Calories
: 170
Total Fat
: 8
g
Sodium
: 70
mg
Total Carbohydrate
: 23
g
Dietary Fiber
: 1
g
Protein
: 2
g
Ingredients
3/4 cup all-purpose flour
3/4 cup whole-wheat flour
1 teaspoon baking powder
1 teaspoon ground ginger
1/4 teaspoon baking soda
2 large eggs, beaten
1.5 cup carrot, shredded
1 cup zucchini, shredded
2/3 cup brown sugar
1/2 cup chopped walnuts (optional)
1/2 cup vegetable oil
1/4 cup honey
Preparation
Preheat oven to 350 degrees F.
Wash hands with soap and water.
Gently rub produce under cool running water.
Combine flours, baking powder, baking soda, and ginger in a large bowl.
In another bowl, combine eggs, carrot, zucchini, brown sugar, walnuts, if desired, oil, and honey.
Add carrot mixture to flour mixture. Stir just until moistened.
Spread into an ungreased 13 x 9 x 2-inch baking pan.
Bake at 350°F for 25 minutes or until a toothpick inserted in the center is clean.
Note
Recipe contributed by Caitlin Mellendorf, University of Illinois Extension nutrition and wellness educator.
Nutrition information calculated without nuts.