Zucchini-Carrot Bread
3 cups all-purpose flour
2 Cups sugar
1 Tbsp ground cinnamon
1 tsp salt
1 tsp baking soda
¼ tsp baking powder
3 eggs
1 cup vegetable oil
1 tsp vanilla
1 cup shredded zucchini
1 cup shredded carrot
1 cup chopped nuts (optional)
Preheat oven to 325 deg. In large bowl, combine flour, sugar, cinnamon, salt, baking soda and baking powder. In a small bowl, whisk eggs, oil and vanilla. Add to dry ingredients; mix well. Stir in zucchini, carrot and nuts. Pour batter into 2 well greased 9×5-inch loaf pans. Bake for 60-75 minutes or until golden brown.
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