Zucchini Carrot Bread


I love quick breads, yes because they are easy to make but more so, because they are usually delicious.

Zucchini Carrot Bread

Ingredients:

3 cups flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon sea salt
1/2 teaspoon baking powder
1 1/2 cups sugar
2 medium carrots, peeled and grated
2 medium zucchini, unpeeled and grated
1/2 cup canola oil
2 eggs


This recipe is on page 223 of Kosher Design Entertains.  It includes a delicious sounding streusel.

Method:

Preheat oven to 350 degrees F.

Lightly grease two loaf pans on the bottom and half-way up. You can use one 9 x 13 inch pan, if you would prefer.

In a medium bowl, combine the flour, cinnamon, baking soda, baking powder and sea salt. Set aside.

In a separate bowl, combine sugar, carrots, zucchini, oil and eggs and stir.

Add flour mixture to zucchini mixture and stir until combine.

Bake uncovered for 1 hour.

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Comments

  1. UnknownApril 16, 2015 at 5:43 AM

    I think I see lots of zucchinis in my local market, time to make this cake, looks delicious!

    ReplyDelete
  2. UnknownApril 18, 2015 at 3:04 PM

    Something to make with the never ending zucchini from my summer garden.

    ReplyDelete
  3. Miz HelenApril 18, 2015 at 4:09 PM

    Your bread looks so rich and delicious, we will just love it! Thanks so much for sharing with Full Plate Thursday and have a great weekend.
    Come Back Soon!
    Miz Helen

    ReplyDelete

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