Zucchini & Carrot Loaf

When I am in Italy for six months of the year, I always seem to be baking. I bake often for our farmhouse rental guests, and my husband likes to have something on hand in the kitchen when we have Italian workmen over that he can offer them along with a cup of espresso. I make a lot of muffins, quick breads, coffee cakes, and cookies, and in my determination to eat healthier, I am always working to “rebuild” some of my favorite recipes to make them healthier. I recently made this tasty Zucchini & Carrot Loaf that I enriched with some farro flour and reduced the fat by including fat free Greek yogurt and swapped in olive oil for vegetable oil. You could also use oat flour or whole wheat pastry flour in place of the farro flour is you prefer.

To toast the walnuts, preheat the oven to 325 degrees F. Spread the walnuts on a baking sheet, and toast for about 7 to 8 minutes until they are just beginning to brown. This loaf is very moist and delicious and could be adapted by using all zucchini, or half zucchini and half apple in place of the carrots. It is a light tasting loaf so it is also a great way to sneak in some vegetables into your kids menu without them realizing it!

• Zucchini is high in fiber, water, vitamin A, vitamin C and potassium which boost your immune system and promote the health of your heart, skin, lungs and eyes.
• Carrots are perhaps best known for their rich supply of the antioxidant nutrient that was actually named for them: beta-carotene.
• Carrots are also high in dietary Fiber, Vitamin C, Vitamin K, Potassium, Thiamin, Niacin, Vitamin B6, Folate and Manganese.
• Olive oil is a heart healthy unsaturated fat.
• Enriched farro flour replaces half the white flour in this recipe adding valuable fiber and nutrients.