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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 8 |
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The addition of buttermilk and citrus zest makes for a moist flavourful bread that is excellent for breakfast, midnight snack or anytime the craving hits. I often substitute sunflower seeds for the walnuts, Ingredients:
3 1/2 cups flour |
1 tablespoon baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
1/2 cup brown sugar, packed |
2 eggs |
1 1/2 cups buttermilk |
2 tablespoons butter, melted |
1 orange, zest of |
1 lemon, zest of |
1 teaspoon cinnamon |
1/4 teaspoon nutmeg |
1 cup zucchini, shredded |
1 cup carrot, shredded |
1/2 cup walnuts, chopped (or 1/2 c sunflower seeds) |
Directions:
1. Beat together the eggs, sugar, buttermilk and butter.
2. Sift together the flour, baking powder, baking soda, spices and salt.
3. Slowly add the dry ingredients to the wet.
4. Stir in the citrus zests.
5. Stir in the zucchini and carrot.
6. Add the walnuts.
7. Grease two large loaf pans.
8. Divide the batter between the two pans.
9. Bake at 350 F for 1 1/4 hour.
10. Cool in pan 15 min before turning out onto cooling rack.
11. Cool completely before slicing.
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