Carrot Zucchini Bread

I made carrot zucchini bread this week and it was delicious. I used it as a side dish to my tabbouleh . I also made sandwiches with this bread using avocado, tomato and romaine lettuce. I use my nesco dehydrator to make the bread since I still don't have an Excalibur. The only problem with the nesco is that since it is so small I can only make enough to last me a few days. I will most likely buy an Excalibur dehydrator within a month or so. That way I can make big batches that last me for the week. In other news, I am very excited because in exactly one week I will be getting on a plane to fly to Cancun with my boyfriend :-). From there we will take a ferry to an Island called Isla Mujeres and will spend 6 days there. The island is only five miles in perimeter and most people ride bikes or drive golf carts around the island. There are supposed to be a lot of fresh markets and I know I won't have trouble finding avocados or guacamole! Yum! I will be posting from there so you can look for pictures of fun and food! I hope you all have a wonderful weekend!

Carrot Zucchini Bread:

4 carrots

1 zucchini

2 cups of flax seeds

1 1/2 cup of water

2 tablespoons of honey

1 tsp garlic powder

1 tsp onion powder

Directions: Mix all of your ingredients in a vitamixer until evenly blended. Pour the mixture onto dehydrator trays and set the temperature at 115 degrees. Leave the bread in for 10 - 15 hours and cut it up into pieces of bread. Enjoy!