Zucchini Bread #2 (with carrots)
Recipe By: Vicky Mohler
Servings size: 12
Preparation Time: 0:30 min + baking time
Ingredients
- 3 eggs
- 1 cup oil
- 2 cups sugar
- 2 teaspoons vanilla
- 3 cups flour
- 1 teaspoon salt
- 2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon nutmeg
- 3 cups zucchini -- grated (no seeds)
- 2 teaspoons cinnamon
- 1 cup walnuts -- chopped
- Optional - 1 cup grated carrot
Note: I have found that baking in the aluminum tins bake best, rather than the conventional metal/teflon pans.
Directions
In a large bowl, mix all ingredients with a electric beater or mix master, except the flour and nuts. After mixing, use a wooden spoon to mix in the flour and nuts. Bake 1 hour at 325-degrees. Can also spoon into muffin tins and bake at 350-degrees until golden.
