Who doesn’t like to loaf around on a weekend morning, taking the time to gather your thoughts together, relax and recharge from the busy week just gone? I LOVE SATURDAYS!!!!!!!!!!!
This Saturday morning was spent reading the paper, drinking coffee and eating a leisurely breakfast. V. important stuff you might say and you’d be right :).
Yesterday I made a carrot and zucchini loaf which by some small miracle turned out really well. I’m not the world’s most accomplished baker so I try to bake the easiest things possible. I had a couple of slices of that with some kiwi and a little plain yogurt topped with raspberries and some nuts & seeds. Heaven.
This veggie loaf is made with gluten-free all purpose flour but you can use regular flour or nut flours if you prefer.
Carrot and Zucchini Loaf
Makes 2 loaves
3 cups gluten-free all purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
1 tsp grated nutmeg
1/3 runny honey
3 eggs, beaten
1 cup olive oil
1 cup grated zucchini
1 cup grated carrot
- Sift together, flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large mixing bowl.
- Add the honey and blend.
- Mix the eggs with the oil and add that to the flour mixture, mix again.
- Mix the zucchini & carrots, add to the bowl and mix.
- Put this in 2 greased loaf pans and bake for approximately 50 minutes or until done in the centre.