Easy-to-make carrot-zucchini sweet bread

Yum! Delicious carrot-zucchini sweet bread is not only a treat, it's also packed full of vitamins and nutrients that make it a healthy alternative to store-bought snacks. The bonus? It's easy to make. Here's the recipe.

You'll get vitamins A, B and C from the veggies; omega-3 fatty acids from the walnuts, plus fibre from the wheat bran in the whole wheat flour. Add all that to a sensational flavour and you've got a family-favourite on your hands.

Preparation time: 15 minutes
Baking time: 1 hour
Makes: 12 slices

• 195 g (1 1/2 c.) all-purpose flour
• 65 g (1/2 c.) whole wheat flour
• 6 ml (1 1/4 tsp.) baking soda
• 5 ml (1 tsp.) baking powder
• 5 ml (1 tsp.) cinnamon
• 2 ml (1/2 tsp.) salt
• 1 ml (1/4 tsp.) nutmeg
• 250 g (1 1/4 c.) sugar
• 175 ml (3/4 c.) canola oil
• 3 large eggs
• 5 ml (1 tsp.) vanilla extract
• 500 ml (2 c.) grated carrots, blotted dry
• 500 ml (2 c.) grated zucchini, blotted dry
• 125 ml (1/2 c.) walnuts, chopped (optional)
• 65 g (1/2 c.) icing (confectioner's) sugar
• 22 ml (1 1/2 tbsp.) orange juice
• 6 ml (1 1/4 tsp.) grated orange zest

1. Preheat oven to 180°C (350°F). Coat a 23 x 13 cm (9 x 5 inch) loaf pan with non-stick cooking spray and dust with flour.
2. Mix both flours, baking soda, baking powder, cinnamon, salt and nutmeg in a medium bowl.
3. Beat sugar, oil, eggs and vanilla extract in a large bowl until well blended. Stir in carrot and zucchini. Beat in flour mixture just until evenly moistened. Stir in walnuts, if using. Spread batter in prepared pan.
4. Bake until a skewer inserted in the centre comes out clean, about 60 minutes. Transfer pan to a wire rack. Leave cake to cool for 10 minutes. Loosen edges of loaf with a thin-bladed knife. Turn bread onto a rack. Cool completely before glazing.
5. Mix the icing (confectioner's) sugar, orange juice and zest in a small bowl. Add another 5 to 10 ml (one to two teaspoons) orange juice to thin, if necessary. Pour half the glaze over the cooled bread, spreading it evenly. Leave to set for five minutes. Pour on remaining glaze.

Nutritional information
Per slice there are about: 325 calories; 4 g protein; 16 g fat (including 1 g saturated fat); 53 mg cholesterol; 43 g carbohydrates, 2 g fibre and 280 mg sodium.

Storing sweet bread
Sweet breads keep well if they are stored in a cool place in an airtight container. However, try lightly toasting slices and spreading them with butter or fruit preserve if they become a little dry.

As a snack for the kids or served to guests at your next get-together, nobody will guess how healthy this carrot-zucchini sweet bread actually is because it tastes so exquisitely good.