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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Zucchini Carrot Bread Recipe

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This recipe for Zucchini Carrot Bread is from Multilakes Conservation Club 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:  
1 cup unsalted butter, melted
2/3 cup brown sugar
2/3 cup white sugar
1 tsp. vanilla extract
1 tsp. freshly grated orange zest
3 large Horizon Organic eggs
3 cups all-purpose flour
1 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1 8-ounce can crushed pineapple, drained
1 cup finely shredded zucchini
1 cup finely shredded carrots
3/4 cup chopped walnuts, lightly toasted
Butter or cream cheese, as accompaniment
Directions:
Directions:
Preheat the oven to 350°. Butter and flour two 8-inch by 4-inch loaf pans. In a spacious bowl, whisk together the melted butter, brown sugar, white sugar, vanilla, orange zest, and eggs. In a separate bowl, sift together the flour, cinnamon, baking soda, baking powder, and salt. Add the dry mixture to the wet and blend thoroughly with a sturdy spoon. Stir in the drained pineapple, zucchini, carrots, and walnuts. Divide the batter evenly between the two prepared pans and bake for about 50 minutes, until a toothpick inserted comes out clean. Serve slightly warm or at room temperature with butter or cream cheese. Loaves will keep well wrapped at room temperature for two days, in the refrigerator for five days, or in the freezer for up to four months.

 

 

 

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