Recipe type: dessert

Prep time: 10 min

Total time: 40 min

Serves: 12-16

While this dessert should be considered a treat, it has two healthy veggies hidden within!

Zucchinis are an excellent source of potassium, a heart healthy electrolyte. Potassium helps to reduce blood pressure.

Carrots are an exceptional source of carotene and vitamin A. The flavonoid compounds in carrots have shown they offer protection from different cancers.

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ingredients

1 ½ cup flour

½ tsp cinnamon

¼ tsp cloves

¼ tsp nutmeg

1/8 tsp salt

1 tsp baking powder

¼ tsp baking soda

250g zucchini, shredded

500g carrots, shredded

½ cup raisins

½ cup vegetable oil

1/8 tsp lemon zest

1 tsp vanilla

¼ cup agaveor honey

¾ cup brown sugar

2 eggs, slightly beaten(chia seeds with water as vegan option)

3 pieces sugared ginger, chopped finely

 

instructions

In a large bowl whisk the flour, cinnamon, cloves, nutmeg, salt, baking powder and baking soda.

In a separate bowl, combine the zucchini, carrots, raisins, oil, lemon zest, vanilla, agave, sugar and ginger.

Stir the zucchini mixture into the flour mixture making sure to combine well. Stir in the beaten eggs or chia egg.

Pour into a 9×13 pan, lined with parchment paper and lightly greased.

Bake at 350F/180Cfor 25-30 minutes.

Enjoy!

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