Hearty Zucchini and Carrot Seed Bread

Step 8: Cool and Serve
Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Tips and Shortcuts
Moisture Control: Squeezing the moisture out of the grated zucchini and carrots is crucial to avoid a soggy bread.
Substitute Sweeteners: You can substitute the honey or maple syrup with agave nectar or brown sugar if preferred.
Extra Flavor: Add a handful of raisins, chopped nuts, or chocolate chips to the batter for extra flavor and texture.
Recipe Swaps and Variations
Gluten-Free Option: Use a gluten-free flour blend in place of whole wheat flour.
Vegan Version: Replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use a plant-based yogurt.
Different Seeds: Try adding chia seeds or flaxseeds for added nutrition.
Storing Leftovers
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, keep the bread in the refrigerator for up to a week, or freeze individual slices wrapped in plastic wrap and placed in a freezer bag for up to 3 months. To thaw, simply leave at room temperature or pop a slice in the toaster.