Zucchini Carrot Bread
By
Kelly Wilson
@illhaveanotherslice
2
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.
Rating:
★★★★★ 4 votes5
Comments:
Ingredients
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3 call purpose flour
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1 tspbaking powder
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1 tspbaking soda
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1 tspsalt
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1 Tbspcinnamon
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1 tspfreshly grated nutmeg
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1/4 tspground allspice
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1/4 tspground ginger
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1 pinchground cloves
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1 cvegetable oil
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2 csugar
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3 largeeggs
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1 Tbsppure vanilla extract
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2 cgrated zucchini
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1 cgrated carrots
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1 cchopped walnuts, toasted
How to Make Zucchini Carrot Bread
- 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. Set aside.
- In another large mixing bowl combine oil, sugar, eggs and vanilla using a whisk. Mix together well. Add grated zucchini, carrots and walnuts. Mix together with a rubber spatula until everything is combined.
- Add the flour mixture a little at a time, until all of the flour is 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.
