Serves: 1 – 9×5 Loaf
Source: Eat, Shrink, and be Merry
Ingredients:
- 1 1/2 cups of all purpose flour
- 2/3 cup of oat bran
- 1/2 cup brown sugar
- 1 tablespoon of baking powder
- 1 teaspoon of cinnamon
- 1/2 teaspoon of salt
- 1 teaspoon of baking soda
- 2/3 cup dried cranberries
- 1 cup of low fat plain yogurt
- 3 tablespoons of canola oil
- 2 eggs
- 2 tablespoons of orange juice concentrate, thawed
- 2 teaspoons of grated orange zest
- 1 cup each of grated carrots and grated unpeeled zucchini
Instructions:
- Preheat oven to 350. Spray a 9 x 5 loaf pan with cooking spray and set aside.
- In a large bowl, combine flour, oat bran, brown sugar, baking powder, baking powder, salt, and cinnamon. Make sure to get all the lumps out of the brown sugar. Stir in cranberries.
- In a medium bowl, whisk together yogurt, oil, eggs, orange juice concentrate, and orange zest. Stir in carrots and zucchini. Add wet ingredients to dry and mix just until ingredients are moistened.
- Spoon batter into prepared pan and smooth top. Take on middle oven rack for 45 to 50 minutes, or until loaf is lightly brown and a toothpick inserted comes out clean.
- Cool loaf on a wire rack for 10 minutes and remove from loaf pan to completely cool.