Results are IN

So, I'm sure you are all dying to know which bread won the taste test. It took several individuals to make such a decision. Everyone from the farm found both recipes to be lacking in one quality the other possessed, so it was declared to be undecided. However, amongst others at Noemia's Barbeque, it was decided that the Beet Zucchini bread was the clear winner. I must apologize for the late results. But wait no more, here is the recipe...

Beet Zucchini Bread

2 cups whole-wheat flour

1 cup all purpose flour

1 Tbsp. ground ginger

1 ½ tsp. cinnamon

1 tsp. baking soda

¼ tsp. clove ground

¼ tsp. baking powder

1 tsp. salt

2/3 cup minced candied/crystallized ginger

3 eggs

1 cup canola oil

1 cup sugar

2 tsp. vanilla extract

1 ½ cup beets grated

1 cup zucchini grated

Zest of one orange

Add toasted walnuts for an additional crunch

Preheat the oven to 350.

Prepare two loaf pans by buttering and laying down parchment paper.

Combine in a large bowl the all purpose flour, whole-wheat flour, ground ginger, cinnamon, clove, crystallized ginger, baking soda, baking powder, and salt.

In a second bowl, whisk the eggs. Combine the oil, sugar, extract, beets, zucchini, beets and orange zest.

Add the two bowls together and mix with a wooden spoon. Pour into the prepared pans, ¾ full and sprinkle additional salt and sugar; bake for 55-65 minutes.