this is a moist green and orange -flecked bread makes a sweet after school snack or dinner.
1 lb zucchini
¼ lb carrots
1¾ cups sugar
¾ cup canola oil
1½ tablespoon vanilla extract
3 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
4 teaspoon ground cinnamon optional
1 cup of pieces of walnuts
No nutrition information available
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.