Garden Carrot-Zucchini Bread

Eat your veggies in bread form!  This is a lighter version of your traditional zucchini bread.

Garden Carrot-Zucchini Bread

2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground clove
1 cup packed brown sugar
2 large eggs
1 cup vanilla yogurt
3 tablespoons oil
1 teaspoon vanilla extract
1 teaspoon finely grated orange zest
1/2 cup grated zucchini
1/2 cup grated carrot
1 cup sweetened flaked coconut
3/4 cup golden raisins, soaked in hot water

Preheat oven to 350 degrees F. Butter and flour bottom and sides of a loaf pan.

In a medium sized mixing bowl, sift together flour, baking powder, baking soda, salt, cinnamon, ginger and clove; whisk in brown sugar until combined.

In a large mixing bowl, whisk together eggs, yogurt, oil, vanilla and orange zest until well combined; whisk in zucchini, carrot, coconut and raisins until combined. Stir in flour mixture until just combined.

Scrape batter into prepared pan, and bake for 45-50 minutes or until deep golden brown and set. Cool on a wire rack for 30 minutes before removing.

Makes 1 loaf