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  • Zucchini Carrot Bread

    1 vote
    Zucchini Carrot Bread
     
    by Mares
    47 recipes
    		 >
    A very moist and delicious quick bread, freezes well. The original recipe called for 1 cup of oil, but I adapted it to 1/2 cup oil, 1/2 applesauce, which produces a lighter, moist and flavorful quick bread.

    Ingredients

    • 1/2 cup vegetable oil
    • 1/2 unsweetened applesauce
    • 2 cups sugar
    • 4 eggs
    • 2 cups AP flour
    • 1 tsp baking soda
    • 1/2 tsp baking powder
    • 1 tbsp cinnamon
    • 1 tsp ginger
    • 1/4 tsp nutmeg
    • 1/2 tsp salt
    • 2 tsp vanilla
    • 3 cups grated zucchini
    • 1 cup grated carrot
    • 1 cup walnuts or pecan (optional)

    Directions

    1. Preheat oven to 350° In a large mixing bowl, beat the oil, applesauce and sugar until well blended. Beat in the eggs, one at a time, beating well to ensure each is well incorporated. Mix together all the dry ingredients, and add to the batter,, stirring just til blended thoroughly.
    2. Pour batter into two well buttered 9x5 loaf pans.and bake for 50 to 60 minutes until toothpick, inserted comes out clean. Cool on rack in pan for 15 to 20 minutes, before un-molding from pans.

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