Zucchini-Carrot Bread

this is a moist green and orange -flecked bread makes a sweet after school snack or dinner.




1 lb zucchini ¼ lb carrots 2 eggs 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

Nutritional information

No nutrition information available


-step 1- Preheat oven to 350°F Grease & lightly flour the bottom of a 9" by 5" loaf pan -step 2- In food processor fitted with shredding disc, process zucchini & carrots (you should have about 4 cups of shredded vegetables)set aside. -step3- 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 -step 4- 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.