Carrot-Zucchini Bread

Course : Breads
Serves: 2
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Ingredients:

2 1/2 cups sugar
6 large eggs
2 1/2 cups vegetable oil
1 1/2 teaspoons vanilla extract
4 cups flour -- all-purpose
4 teaspoons baking powder
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1/2 teaspoon nutmeg -- grated
2 cups raw carrots -- grated
2 cups zucchini unpeeled, grated
2 cups walnuts -- chopped
1 teaspoon orange rind -- grated
 

Preparation / Directions:

1. 350 oven. Lightly grease 3-8 1/2 x 4 1/2 x 2 1/2" or 2-9x5x3" loaf pans. 2. Beat together sugar, eggs, oil, and vanilla. In a separate bowl, sift together the flour, baking powder, salt, and spices. Stir the dry mix into the wet mix until just blended in, then fold in the carrots, zucchini, nuts, and rind all at once. 3. Pour into prepared pans, and bake for about 50 minutes (60 minutes for larger loaves), or until a toothpick or cake tester inserted in the center comes out clean. 4. Remove pans to wire racks, cool 15 minutes, then remove from the pan. Place on their sides and cool completely before serving.


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