Zucchini Carrot Bread
by Jennifer A. Wickes

RECIPES FROM OUR READERS - This healthy zucchini bread is made with soy flour, tofu, applesauce and canned pumpkin! Although this is not as *quick and easy* as most of our recipes, it's certainly worth trying out next time you reach for your old recipe!

3 cups zucchini -- shredded
1-cup carrot -- shredded
2 cups unbleached flour -- sifted
1/4-cup soy flour
1-tablespoon baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1/2-teaspoon nutmeg
1/4-teaspoon cardamom
3/4-cup tofu -- silken
1 cup applesauce
3/4 cup canned pumpkin
1/4-cup canola oil
2 1/2 teaspoons vanilla extract
1/2 teaspoon lemon peel
1 cup walnuts -- roasted and chopped

Preheat the oven to 350 degrees. Grease and flour two 8x4 inch loaf pans.

Drain the tofu by placing it in a sieve, and placing a heavy object on top. Allow to sit for 20 minutes.

Clean the zucchini, cut off the ends, and shred using a grater. Peel the carrots, trim off the ends and shred with a grater. Mix the zucchini and the carrot with 1 teaspoon of salt. Place in a colander with a heavy pot on top. Allow to sit for 20 minutes. This will help rid the vegetables of excess water.

Set aside 2 tablespoons of the flour. Sift together the rest of the flour, soy flour, baking powder, baking soda, spices and the remaining salt. Mix thoroughly. Set aside.

Beat the tofu until creamy. Add the applesauce a little at a time and beat well. The mixture should be smooth and creamy. While still beating, add the pumpkin and the oil separately.

Mix in the vanilla and the lemon peel. When thoroughly mixed, add the carrot and zucchini.

Add the dry ingredients a little at a time. Be careful not to over mix.

Using the 2 tablespoons of flour, coat the walnuts, and gently fold into the batter. Pour into prepared pans.

Bake at 350 for 1 hour or until a toothpick inserted in the center comes out clean. Place on a rack to cool for 10 minutes, then remove from the pans and cool completely.

Store in a refrigerator wrapped in waxed paper, then in foil.

Yield: 2 loaves

Copyright 2002 by Jennifer A. Wickes, editor of The Seasonal Kitchen