August 26, 2006

Carrot Zucchini Bread

3 eggs
2 cups sugar
1 cup vegetable oil
2 cups grated, raw zucchini
1 cup carrot, grated
3 teaspoons vanilla
3 cups flour or 1 1/2 cups AP flour and 1 1/2 cups whole wheat flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cloves
1 teaspoon nutmeg
1 teaspoon cardamom
3/4 teaspoon baking powder
3 teaspoons cinnamon
1 cup coarsely chopped walnuts*

Preheat oven to 350. Butter and flour or spray with cooking spray with flour two loaf pans. In a large bowl, beat the eggs until light and fluffy. Add sugar, oil, zucchini, carrot and vanilla. Mix well. In a small bowl, whisk together dry ingredients. Add to zucchini/carrot mixture. Mix until well combined then fold in walnuts. Pour into prepared pans and bake for 1 hour. Cool on rack for 10 minutes then remove from pan. Delicious warm or at room temperature.

*optional, I personally enjoy my bread walnut free. In baked goods, walnuts kind of remind me of baby teeth.

My thoughts:
If zucchini bread is good, then carrot zucchini bread is even better. Just as moist but with pretty orange flecks and hint of sweetness. Very good spread with cream cheese.