·1 and 1/2 cups flour
·1 teaspoon baking powder
·1/2 teaspoon baking soda
·1 teaspoon salt
·2 teaspoons cinnamon
·1/2 teaspoon nutmeg
·1/2 cup melted coconut oil
·1 cup coconut sugar or brown sugar
·2 pasture raised eggs
·2 teaspoons vanilla
·1 cup shredded zucchini
·1/2 cup shredded carrot
·1/2 cup chopped walnuts
·1/2 cup dried cranberries
·Zest of one orange
Preheat oven to 350°F and prepare a 9x5x3 loaf pan with oil or cooking spray. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside. In a separate bowl, beat together eggs, sugar, coconut oil and vanilla. Combine wet ingredients with dry. Mixture should be thick. Add in zucchini and carrots and stir until incorporated into the batter. It should become more mixable at this point. Add in walnuts, dried cranberries and orange zest and stir to combine. Bake the loaf for 50-60 minutes, or until a toothpick comes out clean. Start checking the bread early. Baking times will vary depending on your oven. Let cool in pan for 10-15 minutes, then invert and place on a wire rack to cool completely. Slice and enjoy!
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