Carrot-Zucchini Bread
( Bell County)

2 cups grated carrots (approximately 3 large carrots)
2 cups grated zucchini (approximately 2 medium zucchini)
1/2 cup canola oil
1/2 cup unsweetened applesauce
2 cups sugar
3 eggs, beaten
1 tablespoon vanilla
1/2 cup chopped walnuts
2 cups all-purpose flour
1 cup whole wheat flour
2 teaspoons cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt

Preheat oven to 350 degrees. Wash hands thoroughly before gathering ingredients and supplies, and wash hands before beginning preparation and frequently throughout, between each procedure. Grease and flour two 8 x 5 x 3 inch loaf pans. Wash and grate carrots and zucchini. Set aside in medium bowl. Mix thoroughly in a large bowl (using an electric hand mixer) the oil, applesauce, sugar, eggs and vanilla. Chop walnuts; set aside. Gradually stir into the batter by hand the grated carrots and zucchini and chopped walnuts. Mix together the remaining dry ingredients. Gradually blend dry ingredients into the batter. Bake in preheated 350 oven for 50 to 55 minutes. Cool on rack. Slice and serve.

Yield: 2 loaves, 16 slices each loaf.

4H Recipe Index