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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Autumn Quick Bread Recipe

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This recipe for Autumn Quick Bread is from The Bake Shop, 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 granulated sugar
1 cup canola oil
3 large eggs
2 teaspoons vanilla
1 teaspoon ground cinnamon
1 teaspoon kosher salt
1 teaspoon baking soda
1/2 teaspoon baking powder
2 cups all purpose flour
1 cup whole wheat flour
1 cup grated zucchini
1/2 cup grated carrot
1/2 cup mashed banana
3/4 cup walnuts
Directions:
Directions:
1. Preheat oven to 375°F. Coat 2, 9×5 loaf pans with nonstick spay. Cut 2 strips of parchment paper to fit the bottoms and up the short sides of the pans, allowing the parchment to hang over the ends, for easy removal. Spray the pans again. Set aside.
2. In a large bowl stir together the sugar, oil, eggs, vanilla, cinnamon, salt, baking soda, and baking powder until smooth.
3. Stir in both flours until just combined. Finally stir in the zucchini, carrots, banana, and walnuts until combined.
4. Divide the batter between the 2 pans.
5. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
6. Allow to cool in the pan for 5-10 minutes and then using the parchment paper lift out of the pans to cool completely.
7. Serve warm or at room temperature. Makes 2 loaves.
Personal Notes:
Personal Notes:
This bread is a moist fall treat that’s a combination of zucchini bread, banana bread and carrot cake. This bread is truly a treat. You can easily cut the recipe in half to yield one loaf.

 

 

 

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