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| RECIPE FOR CARROT-ZUCCHINI BREAD |
Title: Carrot-Zucchini Bread
Serves: 2
Ingredients:
| 2.50 | c | Sugar | | 6.00 | lg | Eggs | | 2.50 | c | Vegetable oil | | 1.50 | t | Vanilla extract | | 4.00 | c | Flour; all-purpose | | 4.00 | t | Baking powder | | 1.00 | t | Salt | | 1.50 | t | Ground cinnamon | | 1.50 | t | Ground cloves | | 0.50 | t | Nutmeg; grated | | 2.00 | c | Raw carrots; grated | | 2.00 | c | Zucchini; unpeeled, grated | | 2.00 | c | Walnuts; chopped | | 1.00 | t | Orange rind; grated |
Instructions:
1.
350 oven.
Lightly grease 3-8 1/2 x 4 1/2 x 2 1/2"" or 2-9x5x3" loaf pans.
2.
Beat together sugar, eggs, oil, and vanilla.
In a separate bowl, sift together the flour, baking powder, salt, and spices.
Stir the dry mix into the wet mix until just blended in, then fold in the carrots, zucchini, nuts, and rind all at once.
3.
Pour into prepared pans, and bake for about 50 minutes (60 minutes for larger loaves), or until a toothpick or cake tester inserted in the center comes out clean.
4.
Remove pans to wire racks, cool 15 minutes, then remove from the pan.
Place on their sides and cool completely before serving.
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