1 cup Cake and pastry flour
1 ½ cups Whole wheat flour
2 tsp Baking powder
½ tsp Baking Soda
½ tsp Grated nutmeg
½ cup Vegetable oil
¾ cup Brown sugar
2 Eggs
1 cup Buttermilk
1 Large Carrot, shredded
1 Medium Zucchini, shredded
½ cup Raisins
1 Tbsp Lemon zest
1
Preheat oven to 375 F
2
In a large bowl, whisk together the flours, baking powder, baking soda and nutmeg.
3
In a second bowl, whisk together the oil, brown sugar, eggs and buttermilk.
4
Add the wet ingredients to the dry and mix to combine.
5
Fold in the carrot, zucchini, raisins and zest.
6
Spoon batter into a parchment lined loaf pan.
7
Bake in a preheated 375 F oven for 20 minutes. Reduce heat to 350 and bake a further 40 minutes or until a wooden skewer comes out clean.
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Ingredients
1 cup Cake and pastry flour
1 ½ cups Whole wheat flour
2 tsp Baking powder
½ tsp Baking Soda
½ tsp Grated nutmeg
½ cup Vegetable oil
¾ cup Brown sugar
2 Eggs
1 cup Buttermilk
1 Large Carrot, shredded
1 Medium Zucchini, shredded
½ cup Raisins
1 Tbsp Lemon zest
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