Thursday, July 2, 2009

Zucchini-carrot bundt cake (egg less)

This bundt cake is one of the favourites in our house. It comes out well every time I make it and vanishes miraculously fast. It can be easily made vegan by switching yogurt and milk to soy products.


- 3 cups flour ( 2 cups whole wheat, 1 cup unbleached white )
- 2 cups brown sugar
- 1 Tsp. Vanilla essence
- 1 Tsp. Curry powder
- 2 Tsp. cinnamon
- 1 Tbsp. grated ginger
- 1 Tsp. salt
- 2 Tsp. baking powder
- 1/2 Tsp. baking soda
- ¾ cup vanilla or plain yogurt
- about ¾ cup milk
- ½ cup applesauce
- 2 Tbsp. canola or vegetable oil
- 2 cups shredded zucchini and carrots ( 1 med zucchini, 2 med carrots )
- ½ cup chopped walnuts ( optional)


Preheat oven to 350 F.
In a bowl combine yogurt and sugar. Beat well with no lumps. Mix in vanilla essence, applesauce, oil, milk, ginger, walnuts and shredded zucchini and carrots.
In another bowl combine flours, baking soda and baking powder, salt, curry powder and cinnamon. Add step by step to the yogurt mixture and mix well.
Grease a bundt pan and pour in the batter. Bake for about 1 hour. The bread is ready when a fork inserted comes out clean. Cool on a wire rack.
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