Okay, so I’ll just get straight to the point. This zucchini carrot bread is delicious and you need to try it. Also, compared to other versions of this bread I’ve seen, this one is fairly low calorie and has low saturated fat, so no complaints there (nutritional information is at the end of the post). Let me give you the how-to.
First, you mix these ingredients in a large bowl:
» 2 large eggs
» 1/2 cup brown sugar (make sure you pack it)
» 1/3 cup canola oil
» 1/4 cup sugar
» 1/4 cup plain greek yogurt (0 fat)
» 2 tsp vanilla extract
» 2 tsp cinnamon
» 1/2 tbsp nutmeg
Mix these ingredients together and then add the following:
» 1 cup flour
» 1/2 cup whole wheat flour
» 1/2 tsp baking powder
» 1/2 tsp baking soda
» 2 cups of shredded carrots and zucchini (I did about 1 1/2 cups zucchini and 1/2 cup carrot but this is up to you! I leave the skin on the zucchini as well).

Once these ingredients are added and mixed in with the first set, spray an 8×11” pan and add the batter.

When I made the bread, I added a “glazed/bread crumb” topping. This is optional, but you will mix the following ingredients in a small bowl:
» 1/4 cup walnuts
» 1/4 cup brown sugar
» 2 tbsp flour
» 2 tbsp butter

When you mix them, the butter and flour should form little “clumps”
Then set your oven to 350 and bake for 35-40 minutes or until a toothpick comes out clean! (Yes, I had a piece before taking a photo, I couldn’t resist!) Enjoy! xx

Nutritional Information per 1 inch slice:
» 260 calories
» 12 g of fat (2.4 saturated, 9.6 unsaturated)
» 33.8 g carbohydrates
» 20 g sugar
» 4 g protein