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Zucchini Carrot Bread 1
3 eggs
1 cup of vegetable oil
1 1/2 cups of dark brown sugar, packed
1 cup of grated zucchini
1 cup of grated carrots
2 teaspoons of pure vanilla extract
2 1/2 cups of whole wheat flour
1/2 shredded bran cereal
1 teaspoon of salt
1 teaspoon of baking soda
3 teaspoons of ground cinnamon
1 cup of chopped unbalanced almonds |
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Preheat oven to 350 ºF. Grease and flour a 9x5x3 inch loaf pan or two 7 1/2x3 1/2 x 2 inch loaf pans. In a large mixing bowl, beat eggs with oil. Stir in sugar, zucchini, carrots and vanilla. Mix together flour, bran cereal, salt, baking soda & cinnamon. Stir into zucchini mixture. Add almonds and mix well. Bake for 1 to 1 1/2 hours or until a pick inserted in center comes out dry. Allow to cool for 15 minutes in an, then invert & cool on wire rack. Wrap well to store. This bread stays moist for several days. It also freezes well. 1 large loaf or 2 small loaves Also see Zucchini Carrot Bread 2
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