Zucchini and Carrot Bread |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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This was submitted by linda young of lubbock and was in my Mom's clipping collection. Putting here for safe keeping Ingredients:
1 cup salad oil |
1 cup zucchini, grated |
1 cup carrot, grated |
1 tablespoon vanilla |
3 eggs, beaten |
2 cups sugar |
2 cups unsifted flour |
1 teaspoon baking soda |
1 tablespoon cinnamon |
1/2 teaspoon baking powder |
1 cup pecans or 1 cup walnuts, pieces |
Directions:
1. Add oil, sugar, zucchini, carrot, and vanilla to eggs.
2. Add sifted dry ingredients.
3. Fold in nut meats.
4. Bake in large greased tube pan or 2 small loaf pans
5. Bake at 325* for 1 hour.
6. Check with toothpick
7. Yield: 24 servings.
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