This recipe brings up many fond memories. It's one of the first things I learned to bake as a young girl. My zucchini bread is a twist on the traditional recipe. It has carrots in it, which add color, texture, and more flavor. This bread is sure to be one of your family favorites.
Preheat oven to 350 degrees F. Grease the bottom and sides of two 9 by 5 inch loaf pans; dust with flour, tapping out the excess.
In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, ginger and cloves.
In a separate mixing bowl with a paddle attachment combine oil, sugar, eggs and vanilla. Mix until fluffy.
On low speed, add the flour mixture, combine lightly. Add the zucchini, carrots and walnuts. Mix until just combined. Do not overmix.
Divide the batter evenly between the two prepared pans. Bake for 60 to 65 minutes or until a toothpick inserted in the center of the loaf comes out clean. Cool in the pans for 5 minutes, then transfer to a wire rack. Let the bread cool for at least 10 minutes before slicing. The bread can be served warm or at room temperature.