▢ ¼ cup Olive Oil ▢ 2 tbsp Almond Milk ▢ ½ cup Applesauce ▢ ¼ cup Cane Sugar ▢ ½ cup Brown Sugar ▢ 1 cup Zucchinis ▢ 1 cup Carrots ▢ 1 ½ cup All-purpose Flour ▢ ½ tsp Baking Powder ▢ ½ tsp Baking Soda ▢ ½ tsp Salt ▢ 1 tsp Cinnamon ▢ ¼ tsp Ginger ▢ ⅛ tsp Nutmeg ▢ ½ cup Walnuts
First, cut and discard the extremities of zucchinis. Next, peel half of the skin or all of it, as you prefer.
1
Grate the zucchinis finely on the smaller blade of your food processor or hand grater.
2
Place the shredded zucchinis in a clean kitchen towel and wrap, squeeze until all the zucchinis water has been extracted. Discard zucchini water.
3
Pack the shredded, drained zucchinis in a measuring cup to measure 1 cup. Set aside with the shredded carrots.
4
In a large mixing bowl, whisk olive oil, almond milk, apple sauce, cane sugar, and brown sugar.
5
Stir in shredded, drained shredded zucchinis, shredded carrots, chopped nuts, and spices: cinnamon, ginger, nutmeg, and salt.
6
In another bowl, combine flour, baking powder, and baking soda. Gently stir in the dry ingredients into the wet, until just combined
7
Pour the batter into the loaf pan and bake in the center rack of the oven for 50-55 minutes in an oven preheated to 350°F (180°C).
8
Prep Time: 15 minutes Cook Time: 50 minutes Makes: 12 Slices Calories: 159 kcal per Slice