Friday, June 4, 2010

Carrot Zucchini Bread

Carrot Zucchini Bread
From the kitchen of Diana Brewster

1 cup of Sugar
3/4 C oil
2 Eggs
1 1/2 C Flour
1 tsp Salt
1tsp baking powder
1tsp Cinnamon
1 C of grated carrots
1 C of grated Zucchini

Blend all the wet ingredients together with carrots. Mix all the dry ingredients and then mix with wet. Blend on Med speed for about 1 to 2 min.
Bake @ 375 for 45 minutes in one oiled loaf pan. Note: This is very easy to double and if desired you can substitute apple sauce for the oil.

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