Zucchini bread is yet another great way to use surplus Zucchini or other summer squash. As usual, I had quite a surplus so I experimented with different recipes and also varied recipes to see what I liked best. This particular recipe is my favorite and is also well liked by my family and friends. It is tasty, very moist and has loads of fiber.
ZUCCHINI CARROT BREAD
3 eggs
1 cup vegetable oil
2 cups brown sugar
2 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
2 cups shredded zucchini, packed
1 cup shredded carrots
3 cups flour
1 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped walnuts
1 cup raisins
Beat 3 eggs. Add vegetable oil and brown sugar. Beat together until smooth. Mix in flour, baking soda, baking power, cinnamon, cloves, nutmeg and salt. Add everything else and mix well.
Pour into 2 greased bread pans and bake at 350°F until done - about an hour. Use the toothpick test.
1 comments:
The bread looks yummy. Sounds like a great recipe. I hope to try it sometimes.
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