Carrots are a staple in almost every household. They are versatile, nutritious, and add a pop of colour to any dish. However, sometimes we tend to forget about those last few stragglers sitting in the back of our fridge. Rather than letting them go to waste, why not turn them into a delicious treat for yourself or your friends!
If you're looking for a simple and sweet recipe to make with those leftover carrots, look no further! I’ve got you covered with my easy carrot & zucchini loaf. This recipe is perfect for any time of the year, and is sure to satisfy your sweet tooth.
Sprinkle of Nutrition:
Carrots are more than just crunchy snacks – they're like little health boosters! Ever heard of beta-carotene? It's like a superhero for your eyes and helps your immune system stay strong. Carrots are rich in antioxidants, such as beta-carotene, which can help to protect our cells from damage. Carrots are also a good source of vitamins and minerals, including vitamin A, vitamin C, potassium, and manganese. Vitamin A is important for maintaining healthy skin and immune function, while vitamin C helps to support collagen production and wound healing. Potassium is essential for regulating blood pressure and heart health, and manganese is important for strong bones and metabolism. These nutrients work together to help maintain healthy blood pressure, and reduce the risk of chronic disease. Whether eaten raw as a snack, roasted as a side dish, or baked into a delicious sweet snack, carrots are a versatile and nutritious addition to any dish.
Vegan Carrot & Zucchini Loaf / Muffins
Makes ~18 muffins or 1 loaf
2 cups of flour (I use all purpose but you can use any)
1 tsp of baking soda
2 tsp of baking powder
A pinch of salt
1 tsp cinnamon, nutmeg, and ground clover
1⁄2 cup of maple syrup
1 cup of almond milk (any milk will do, but if you're using a flavoured milk I’d reduce the vanilla extract)
6 tbsp of nut butter (I typically use peanut butter)
2 tsp of vanilla extract
2 medium bananas, mashed
1⁄2 cup of grated carrot
1⁄2 cup grated zucchini
1⁄2 cup of chopped walnuts (you can use any nut that you have in your pantry or leave them out all together)
Handful of vegan or dairy semi-sweet chocolate chips
*If you don’t have either carrots or zucchini you could replace the amount with the other that you do have.
Preheat the oven to 350°F and grease a loaf pan or muffin tin.
Mix the flour, baking soda, baking powder, salt, nutmeg, clover, and cinnamon.
Stir in the milk, nut butter, maple syrup, vanilla extract, and mashed banana. Stir until well combined.
Stir in the grated carrot, zucchini, and nuts.
Spoon the mixture into the prepared pan and top with chocolate if desired.
Bake for 30-45 minutes or until a toothpick inserted in the middle comes out clean.
Let cool slightly and ENJOY!!
Catherine is a Nutrition & Dietetics Student at Acadia University! Catherine has been an awesome volunteer at the Wolfville Farmers' Market and is now going to contribute blogs to WFM2Go so that we can go on her food journeys with her. You can check out her Instagram here and find a video of her making this exact recipe here!