Zucchini-Carrot Bread
| 3 | cups all-purpose flour | 2 | cups sugar |
| 1 | tablespoon ground cinnamon | 1 | teaspoon salt |
| 1 | teaspoon baking soda | 1/4 | teaspoon baking powder |
| 3 | eggs | 1 | cup vegetable oil |
| 1 | teaspoon vanilla | 1 | cup shredded zucchini |
| 1 | cup shredded carrot | 1 | cup chopped nuts |
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Preheat oven to 325 degrees. In a 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 two well-greased 9x5-inch loaf pans. Bake 1 hour to 1 hour 15 minutes or until golden brown. Makes 2 loaves.
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