Zucchini-Carrot Bread #2

• 1 c. unsifted all-purpose flour
• 1 1/2 c. whole wheat flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 2 tsp. cinnamon
• 1 tsp. nutmeg
• 1/2 c. All-Bran or raw bran
• 3 large eggs
• 1 c. brown sugar, packed
• 1/2 c. white sugar
• 1 c. vegetable oil
• 2 tsp. vanilla
• 1 c. coarsely shredded peeled zucchini
• 1 c. finely shredded peeled carrots
• 1 c. chopped walnuts

1. Fold
2. in
3. dry ingredients thoroughly.
4. Grease and flour or line with
5. greased waxed paper 2 loaf pans, 7 1/2 x 3 1/2 x 2-inches or 1 large 9 x 5 x 3-inch loaf pan.
6. Spoon in batter. Bake in preheated 350u0b0 oven for 1 to 1 1/2 hours or until pick inserted in
7. center comes our dry.trap well to store.
8. Bread stays moist for several days.
9. Bread freezes well.

flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, allbran, eggs, brown sugar, white sugar, vegetable oil, vanilla, zucchini, carrots, walnuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1019873 (may not work)