Equipment: Digital scale (preferred), 2 -8×4″ Loaf pans or muffin pan (makes 16 muffins), Hand mixer, Whisk, Silicone spatula, Measuring spoons & cups, Mixing bowls (m, l), Grater, Non-Stick spray, Cooling rack

Before You Dive In – Prep: please read!

• Bring eggs to room temperature (preferred)
• Grate zucchini and carrots – use a food processor to save time
• Place grated zucchini between towels and gently press out excess water – do not squeeze!
• Chop zucchini into smaller pieces after grating (preferred)
• Chop nuts (if using)
• Move oven rack to center
• Preheat oven to 350 degrees Fahrenheit (177 C)
• Spray 2 -8×4″ loaf pans or muffin pans with non-stick spray or our baking Goop

Step 1: Whisk together dry ingredients in a medium bowl. Set aside.

Step 2: Use a stand up mixer or hand blender to beat together sugars and eggs for one minute on medium. Add vanilla and vinegar and beat until blended. Reduce the speed to low and beat in the oil until fully emulsified.

Step 3: Add dry blend, vegetables and nuts (if using) to the wet mix. Stir or beat on low until additions are thoroughly incorporated. Pour mixture evenly into prepared baking pans. If making muffins, fill wells 2/3 of the way full.

Step 4: Bake in a preheated oven until toothpick inserted in the center comes out clean. Double loaves take about 55 minutes. Muffins take about 22 minutes.

Step 5: Remove pans from the oven and allow to sit for about 5 minutes. Transfer loaves or muffins to cooling racks and continue cooling until ready to enjoy or store. Do not wrap bread until completely cool.

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