Locally grown fruits and vegetables are more nutritious because they are picked when ripe, not before, and make it to your table sooner after being harvested.

A twist on zucchini bread: Carrot-Zucchini Bread with Candied Ginger

Ingredients:
Nonstick cooking spray, for preparing the pan
3 cups sifted unbleached all-purpose flour
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon kosher salt or sea salt
1/2 cup minced candied ginger
3 large eggs
1 cup canola oil
1 3/4 cups sugar
2 teaspoons vanilla extract
1 cup carrots, peeled and grated
1 cup zucchini, grated


Preparation:
1. Preheat oven to 325 degrees F. Coat two 8 1/2 by 4 1/2 by 2 3/4 inch loaf pans with nonstick cooking spray.
2. Sift together the sifted flour, ginger, cinnamon, baking soda, and baking powder into a medium bowl. Stir in salt and candied ginger.
3. In a large bowl, whisk the eggs until light and foamy. Add the canola oil, sugar, and vanilla, whisking vigorously until the sugar dissolves. Whisk in the carrots and zucchini.
4. Add the dry ingredients to the egg mixture all at once and stir with a wooden spoon just until blended. Divid the batter evenly between the 2 prepared pans.
5. Bake until the breads are well risen and firm to the touch, and a toothpick interested in the center comes out clean, about 1 hour. Let cool in the pans on a rack for 10 minutes, then invert and finish cooling right side up on the rack.