"Those who forget the pasta are condemned to reheat it."--Unknown

Bread- Zucchini-Carrot Bread Recipe

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This recipe for Bread- Zucchini-Carrot Bread, by , is from Bodell Bistro From the Ol' Green Pot, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mitzi McBride


2 1/2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 Tblsp. ground cinnamon
3 eggs
3/4 c. vegetable oil
1 1/2 c. packed brown sugar
2 tsp. vanilla
1 c. unpeeled, shredded zucchini
1 c. shredded carrots
1 c. pecans or walnuts, opt.
1/2 c. crushed bran cereal

In medium bowl, sift together flour, baking powder, soda, salt, and cinnamon. In a large mixing bowl beat together eggs and oil. Stir in brown sugar and vanilla. Beat well. Stir in zucchini and carrots. Add flour mixture to liquid ingredients, stirring until just moistened. Stir in nuts and cereal. Pour batter into 2 greased and floured 8x4x3 inch baking pans. Bake at 350 degrees for 1 hour or until bread tests done. Cool in pan 10 minutes before removing.




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