It’s been exactly 13 days since I posted a recipe for quick bread.
Alert the media!!
Seriously. I counted. And yes, a calculator was used in the algorithmic process.
stop snickering…I can’t help it that I’m mathematically challenged…….
But what I lack in numeric skills, I make up for in linguistic ability.
And looks too, but that’s another story 😉
While scouring the archives of My Baking Adventures, I discovered that I made this bread for the first time waaaaaaaaaaay back in 2008. And right now, that seems like a lifetime ago…..
Then again, I can’t believe that we are 1/3 of the way through October.
Wait, did I just do that in my head?
Carrot Zucchini Bread~ adapted from Taste of Home
This recipe is actually based on chocolate chip zucchini bread recipe. But I came up short on the zucchini measurement – so I added some shredded carrot, and eliminated the chocolate chips. It’s very, very good – kind of like a carrot cake hybrid.
1 c. sugar
½ c. oil
1 ½ cups shredded carrot / zucchini
1 ½ c. flour
½ tsp. baking soda
¼ tsp. baking powder
½ tsp. salt
¾ tsp. cinnamon
1 tsp. vanilla
Preheat oven to 325 degrees. Spray an 8″ loaf pan with nonstick spray.
Beat together eggs, sugar and oil. Add zucchini and remaining ingredients, mixing well.
Pour batter into prepared pan and bake for about one hour, or until a tester comes clean from the center.
Remove from the oven, and allow to cool for 20 minutes in the pan. Transfer to a wire rack and allow to cool completely.