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Ingredients
- For the Bread
- 3/4 C whole wheat flour
- 3/4 C white whole wheat or all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp allspice
- 1/2 C brown sugar
- 1 egg
- 1/2 tsp vanilla extract
- 1/2 C plain or vanilla yogurt
- 1/4 C melted coconut oil (you can also use melted and cooled butter)
- 1/2 C milk
- 1 C shredded carrots
- 1/2 C shredded zucchini
- For the Frosting
- 4 oz cream cheese, softened
- 2 tbsp butter, softened
- 1 C confectioner's sugar
- chopped pecans, optional
Preparation
Step 1
Instructions
Preheat oven to 350. Spray a 9x5 inch loaf pan with non-stick cooking spray.
In a small bowl, whisk together flours, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, and brown sugar.
In a large bowl, whisk together egg, vanilla extract, yogurt, melted coconut oil, and milk. Add dry ingredients to wet ingredients and stir until just combined. Stir in shredded carrots and shredded zucchini.
Pour batter into prepared loaf pan. Bake for 35-45 minutes or until toothpick inserted in the center comes out clean. Check bread at 30 minutes and if top is getting brown, cover with aluminum foil for the remainder of the baking time.
Remove to a wire rack to cool.
While bread is cooling, prepare frosting. Beat together cream cheese and butter until creamy. Beat in confectioner's sugar until smooth.
Spread frosting over cooled bread. Sprinkle with chopped pecans.
Instructions