Zucchini-Carrot BreadUser Submitted Recipe
1 lb zucchini
1/4 lb carrots
1 3/4 cups sugar
3/4 cup canola oil
1 1/2 tbsp vanilla extract
3 cups all purpose flour
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
4 tsp ground cinnamon optional
1 cup of pieces of walnuts
Preheat oven to 350°F Grease & lightly flour the bottom of a 9" by 5" loaf pan
In food processor fitted with shredding disc, process zucchini & carrots (you should have about 4 cups of shredded vegetables)set aside.
In a large bowl combine sugar, oil, and vanilla until blended. In another bowl, combine flour, salt, baking soda, baking powder and cinnamon. Gently fold dry ingredients into egg mixture stirring until combined (batter will be thick) Add zucchini-carrot mixture and nuts, stir until just combined
Turn batter into prepared pan bake 1 hour 20 min., or until toothpick inserted in center comes out with a few moist crumbs. let cool 15 min. Remove bread from pan let cool completely before slicing.
no nutrition information available
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