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Zucchini Carrot Bread Recipe

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This recipe for Zucchini Carrot Bread, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Betsy Curry
Added: Friday, July 14, 2006


3 eggs
1 c. canola oil
1-1/2 c. brown sugar, packed
1 c. grated and drained zucchini
1 c. grated carrots
2 tsp. vanilla
1-1/2 c. flour
1/2 c. bran cereal
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
3 tsp. cinnamon
1 c. chopped nuts (optional)

Preheat oven to 350. Grease 2 loaf pans with shortening, add about 1/4 cup sugar and coat pans. In large bowl beat eggs, add oil and sugar. Add zucchini, carrot, and vanilla. Add dry ingredients to mixture. Add nuts. Bake about 1 hour or until toothpick comes out clean. Makes 2 loaves.




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