Beet & Zuchinni Bread

Ingredients

• 2 Eggs; large

• 1/4 cup Olive Oil

• 1 teaspoon Vanilla Essence

• 1/2 Zucchini; medium sized

• 1 Beetroot; small, pre cooked (the equivalent of 1/2 cup all chopped up)

• 1 Orange (for a squeeze of juice)

• 1 1/2 cups All Purpose Flour

• 1 teaspoon Baking Soda

• 1/8 teaspoon Baking Powder

• 1 teaspoon Salt

• 1 teaspoon Cinnamon

• 1/2 teaspoon Nutmeg

• (optional) 1/4 cup sunflower seeds to sprinkle on top

• (optional) 1/2 cup sugar to make it sweet as opposed to neutral

Instructions

1. Preheat the oven to 350 Farenheit (180 degree Celcius)

1. Line the loaf pan with parchment paper.

1. Grate the Zucchini and Beetroot on the large hole of the grater. You will need total of 1 cup of the combination.

1. In a large mixing bowl, mix together the flour, baking soda, baking powder, salt, nutmeg and cinnamon.

1. In another large mixing bowl, beat the eggs.

1. Add the oil (and the sugar if using) and beat well.

1. Mix Vanilla Essence to the egg mixture.

1. Add the the grated Zucchini-Beetroot mix and the squeeze of orange (like 1/2 teaspoon or something) to the egg mixture.

1. Add the dry ingredients and mix gently using a whisk. Make sure that you do not over mix the wet and dry ingredients.

1. Pour into the prepared loaf pan and sprinkle the toppings listed in the Sprinkles section.

1. Bake at 350 Farenheit (180 Degree Celcius) for 1 hour or till a toothpick inserted comes out clean. Check at 30 minutes