Sayga (sayga) wrote in recipes_daily,

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Zucchini-Carrot Bread/Cake

Zucchini-Carrot Bread (cake) Recipe

3 1/8 C flour
1 t salt
1 t baking soda
1 t baking powder
1 T (heaping) ground cinnamon
4 eggs
1 1/2 C sugar
1 C vegetable oil
2 1/2 C grated zucchini (about 2 medium size zucchinis)
1 C grated or VERY finely chopped carrots
2 1/2 t vanilla
1/2 C nuts (I never add them)

1. Mix flour, salt, cinnamon, baking powder and baking soda
2. Beat egs in a large mixing bowl. Stir in sugar, oil, zucchini, carrots, and vanilla
3. Add flour mixture to wet mixture
4. Spoon batter into 2 greased loaf pans (or muffin pan). Bake at 350 for 50 minutes, or 16-20 minutes for muffins. Let cool before removing from tins

I just made this the other day. I had a recipe for zucchini bread from my mom. She's been using it forever and the zucchini muffins are awesome. But I wanted to add carrots so I altered the recipe a bit. I added an extra: 1/2 C zucchini, egg, 1/2 t vanilla, a few extra spoonfuls of flour, and heaped the spoon of cinnamon. I decreased the sugar by a quarter cup and of course added carrots. It turned out really good. I bet I could even put 1/4 cup less sugar in next time and it would still be ok. The original recipe called for 1 3/4 cups! I rarely put all of the sugar in any recipe. It usually tastes good anyway and I feel better knowing I used less sugar. Next time I'll try it with 1 1/4 C sugar and see how it comes out.

Maybe I'm gonna go make it again right now, while the baby is asleep. I don't have a picture of the bread at the moment. I'll take one when I'm done cooking (recipes with pictures are the best!).
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