"The belly rules the mind."--Spanish Proverb

Zucchini-Carrot Bread Recipe

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This recipe for Zucchini-Carrot Bread, by , is from Theresa's Favorites , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Sunday, November 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cups shredded zucchini
1 1/2 cups shredded carrots
1 1/2 cups sugar
2/3 cup oil
4 eggs
1 1/2 cups flour
1 1/2 cups whole wheat flour
2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1 teaspoon salt
3/4 teaspoon ground cloves

Directions:
Directions:
Heat oven to 350.

Grease bottom only of 2 (8 x 4) loaf pans.

In bowl, mix zucchini, carrots, sugar, oil and eggs with wire whisk. Stir in remaining ingredients. Divide batter evenly between pans.

Bake 1 hour to 1 1/4 hour. Cool 10 minutes in pan. Loosen sides of loaves from pans; remove pans and place top sides up on cooling rack.

Cool completely, 1 hour.

Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
25 minutes

 

 

 

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