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Zucchini Carrot Bread 2
2 cups of all purpose flour
1 cup of firmly packed light brown sugar
2 teaspoons of baking powder
1/8 teaspoon of ground cloves
1/8 teaspoon of grated nutmeg
1/4 teaspoon of ground cinnamon
1/8 teaspoon of salt
1/2 cup of vegetable oil
2 eggs
2/3 cup of finely shredded zucchini
3/4 teaspoon of vanilla extract |
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Preheat the oven to 375ºF. Grease a 9x5x3 inch loaf pan. In a medium bowl, combine the flour, brown sugar, baking powder, spices and salt. Stir to mix.
In a large bowl, beat together the oil and eggs. Stir in the zucchini, carrots and vanilla. Add the flour mixture and beat until smooth. Pour into the loaf pan. Bake for 45 to 50 minutes or until a wooden pick comes out clean when inserted into the center of the loaf. Remove from the pan immediately. Best served warm with butter. Yield: about 10 servings
Also see Zucchini Carrot Bread 1
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Basic-Recipes.com
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