Carrot-Zucchini Bread

1 1/2 Cups coarsely shredded zucchini
1 1/2 Cups coarsely shredded carrot
1/3 Cup olive oil
1/4 cup low-fat buttermilk
2 large eggs
1 tsp vanilla extract
1 Cup all-purpose flour
1 Cup whole wheat flour
3/4 Cup light brown sugar
2 tsp. baking powder
1 1/2 tsp pumpkin pie spice
1/4 tsp. sea salt
1/4 Cup chopped pecans (optional)

1. Preheat the oven to 350 degrees F. Coat an 8 x 4-inch loaf pan with cooking spray and set aside.
2. (Do not skip this step or the bread will be soggy.) Spread the zucchini onto several thicknesses of paper towels, cover with additional layers of paper towels, roll up jellyroll fashion, and press to remove excess liquid. Let stand 5 minutes, pressing occasionally. Place the zucchini and carrot in a medium bowl.
3. Combine the oil, buttermilk, eggs, and vanilla in a small bowl, whisk until smooth and stir into the zucchini mixture. Set aside.
4. Combine the all-purpose flour, whole wheat flour, brown sugar, baking powder, pumpkin pie spice and salt in a large bowl and whisk to mix well. Add the zucchini mixture to the flour mixture and stir just until moistened. (The batter will be very thick.) Mix in the optional pecans.
5. Spoon the batter into the prepared pan, smooth the top and bake 45 to 50 minutes or until a wooden toothpick inserted in the center of the loaf comes out clean.
6. Cool the bread in the pan on a wire rack for 10 minuter.
Remove from the pan and cool completely on the wire rack before slicing. The bread can be covered in an airtight container and stored at room temperature up to 3 days.

Serving Size: Makes 16 Servings - Serving size 1 (1/2-inch slice)

Number of Servings: 1

Recipe submitted by SparkPeople user 4GRACEANDMERCY.