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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 12 |
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A yummy twist on a classic zucchini bread that was originally printed in Rachael Ray's Everyday magazine. So moist and delicious...enjoy! Ingredients:
2 1/4 cups all-purpose flour |
1 teaspoon baking soda |
1 teaspoon cinnamon |
1/4 teaspoon baking powder |
1 1/2 cups granulated sugar |
1/2 teaspoon salt |
2 eggs |
1/3 cup sour cream |
1/2 cup vegetable oil |
2 teaspoons vanilla extract |
1 1/4 cups grated zucchini |
1 1/4 cups grated carrots |
Directions:
1. Preheat oven to 350 degrees.
2. Coat an 9 x5 loaf pan with non-stick cooking spray.
3. Sift first 5 ingredients together and set aside.
4. In a large bowl, mix remaining ingredients.
5. Add wet ingredients to dry and combine.
6. Pour batter into loaf pan and place on a sheet pan. Bake for 30 mins.; rotate pan 180 degrees and continue baking another 30-40 minutes or until atoothpick inserted into centre comes out clean.
7. Makes 12 slices (6 weight watchers points per slice).
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