This zucchini-carrot bread uses the healthiness of vegetables to create a guilt-free alternative to your average brownie. Quick and easy to make using any fruit and nuts you have lying around, it’s easy to tweak the recipe for a range of dietary restrictions. The best part is that the veggies make it acceptable to eat for breakfast, especially with some jam. Happy snacking!

Ingredients:

• 2 eggs or 5 tbsp egg whites
• Slightly less than 1/2 cup of olive oil
• 1 cup brown sugar or 1/2 cup agave syrup
• 1 medium-sized zucchini, grated
• 1 large carrot, grated
• Splash of vanilla extract
• 1 1/2 cups whole-wheat flour (slightly more if you use agave)
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 2 teaspoons cinnamon
• 1 tsp salt
• Chopped almonds
• Dried cranberries
• Chocolate chips

Directions:

• Preheat the oven to 350 degrees Fahrenheit.
• Lightly grease a 9×13 inch baking pan with olive oil or cooking spray.
• In a large bowl, whisk the eggs and gradually add the oil, sugar/agave, vanilla, carrot, and zucchini.
• In a separate bowl, combine the flour, baking soda, baking powder, cinnamon, and salt. Stir this into the egg mixture until just combined.
• Add chocolate chips, almonds, and cranberries (add as much or as little of each as you want).
• Pour the batter into the greased pan and bake for approximately 20 minutes. Ensure the bread is cooked through by inserting a skewer in the centre of the pan. When it comes out clean, the bread is done.

For a vegan alternative, mix 2 tbsp of ground flax seed and 6 tbsp of water. Let the mixture thicken and add in place of eggs. (Adapted from Smitten Kitchen).