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BREADS/DESSERTS

CARROT ZUCCHINI BREAD

YIELD: 2 LOAVES

INGREDIENTS:

Flour, all purpose 3 Cups
Sugar 2 Cups
Baking Powder 1/2 Teaspoon
Baking Soda 1 Teaspoon
Salt 1/2 Teaspoon
Zucchini 1 Cup - finely shredded
Carrots 1 Cup - finely shredded
Cooking Oil 1/2 Cup
Eggs, large 2 Eggs
Walnuts 1 Cup
Lemon Peel 1/2 Teaspoon
Fresh Nutmeg 1/2 Teaspoon - grated
Cinnamon 2 Teaspoon

DIRECTIONS:

Combine in a separate bowl flour, sugar, Baking Powder, Soda, Salt, Cinnamon and Nutmeg. In a separate bowl combine remaining ingredients except nuts. Combine both bowls together, stir in nuts. Bake in greased loaf pans at 350 degrees for 55-60 minutes.

 

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W. Patrick Brown.Copyright © 1998 by chefpatrick.com. All rights reserved.
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