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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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This is a recipe that was created by a very dear friend of mine, Cyndi Bowan. When the hurricanes came through Florida three years ago, I baked this bread and prayed for the power to stay on long enough for the loaves to bake. Read more . It made wonderful breakfasts when there was no power. Ingredients:
3 eggs |
1 cup oil (i use coconut) |
1 teaspoon vanilla (i used 2 - always use more than called for ) |
2 cups sugar |
1 teaspoon baking soda |
1 1/2 teaspoons baking powder |
1 teaspoon salt |
1/4 teaspoon cinnamon |
3/4 teaspoon pumpkin pie spice |
2 cups whole wheat flour |
1 cup flour (all purpose) |
1 cup grated zucchini |
1/2 cup grated carrots |
1/2 cup mashed bananas |
1/2 cup chopped nuts (walnuts) |
Directions:
1. Preheat oven to 350F. Grease and flour two 5x9x3-inch loaf pans. Set aside.
2. Mix eggs, oil, vanilla and sugar in large mixing bowl. Add baking soda,
3. baking powder, salt, cinnamon and pumpkin pie spice. Stir in flours. Mix
4. well. Stir in zucchini, carrots, bananas and nuts. Pour batter into prepared
5. loaf pans.
6. Bake for 35-40 minutes. Makes 2 loaves.
7. Cynthia Bowan
8. Mel's note: The batter is very heavy, too heavy to mix by hand. I left out the walnuts.
9. Mel's notes: September 2004: Makes GREAT Hurricane bread .
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