Zucchini-Carrot Bread

• 3 eggs
• 1 c. zucchini
• 2 c. flour
• 1/4 tsp. baking powder
• 1 c. Crisco oil
• 1 c. carrots
• 1 tsp. cinnamon
• 2 c. sugar
• 1 tsp. vanilla
• 1 tsp. baking soda
• 1 c. nuts
• 3/4 c. milk
• 1/2 c. sugar
• 2 tsp. salt
• 1/2 c. (1 stick) Fleischmann's margarine
• 1/2 c. warm water (105~ to 115~)
• 2 pkg. or cakes Fleischmann's yeast (active dry or compressed)
• 1 egg
• 4 c. unsifted flour

1. Scald milk.
2. Stir in sugar, salt and margarine; cool to lukewarm.
3. Measure warm water into a large warm bowl.
4. Sprinkle or crumble in yeast; stir until dissolved.
5. Stir in lukewarm milk mixture, egg and half the flour.
6. Beat until smooth.
7. Stir in remaining flour to make a stiff batter.
8. Cover tightly with waxed paper or aluminum foil.
9. Refrigerate dough at least 2 hours.
10. Dough may be kept in refrigerator for 3 days.
11. To use, cut off amount needed and shape as desired.

eggs, zucchini, flour, baking powder, crisco oil, carrots, cinnamon, sugar, vanilla, baking soda, nuts, milk, sugar, salt, margarine, warm water, yeast, egg, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1001112 (may not work)