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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

John Schnarr's Carrot (or zucchini) bread Recipe

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This recipe for John Schnarr's Carrot (or zucchini) bread is from Weisenhorn Family Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups sugar
2 cups flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
3 cups grated carrots or zucchini
1 cup canola or vegetable oil (you can use 1/2 applesauce, but I never have)
4 eggs
1/2 cup chopped nuts
Directions:
Directions:
preheat to 350 F
You can either mix the nuts in or just sprinkle on top before baking. Personally, I think it's a little bit of heaven with chopped peanuts
This makes 2 (yes, TWO) 8x5 loaf pans or one 8x13 cake pan.
Grease pan
bake 45-50 min. Toothpick should come out dry.
Number Of Servings:
Number Of Servings:
2 loaves
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
If zucchini, I cut back on the oil to 3/4. I have had to cook it for up to an hour if I use really moist, brand new carrots, or zucchini (live at 5200 ft, but don't know if it's an elevation or a moisture thing)

 

 

 

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