Zucchini Carrot Bread
Yield
2 loavesPrep
15 minCook
60 minReady
75 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 1 | cup |
vegetable oil
|
|
| 2 | cups |
sugar
|
|
| 2 | teaspoons |
vanilla extract
|
|
| 3 | cups |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
baking powder
|
|
| ½ | teaspoon |
cinnamon
|
|
| 1 | cup |
zucchini
grated |
|
| 1 | cup |
carrots
grated |
|
| 1 | cup |
nuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
eggs
|
|
| 237 | ml |
vegetable oil
|
|
| 473 | ml |
sugar
|
|
| 1E+1 | ml |
vanilla extract
|
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
baking powder
|
|
| 2.5 | ml |
cinnamon
|
|
| 237 | ml |
zucchini
grated |
|
| 237 | ml |
carrots
grated |
|
| 237 | ml |
nuts
chopped |
|
Directions
Put in two 8 inch greased bread pans.
Bake at 350℉ (180℃) F for 1 hour.
