Lemon Zucchini Bread - Linda's Garden Loaf

• 3 cups (700 ml) flour
• 1-1/2 cups (350 ml) sugar
• 1 cup (225 ml) chopped nuts, optional
• 4-1/2 tsp (20 ml) baking powder
• 1 tsp (5 ml) salt
• 1 cup (225 ml) shredded carrots
• 1 cup (225 ml) shredded zucchini with peel, if tender
• 4 eggs
• 2/3 cup (150 ml) oil
• 2 tsp (10 ml) lemon juice, fresh if possible
• 2 tsp (10 ml) grated lemon peel (tastes better with this)

1. Mix sugar, oil, eggs, lemon juice and peel.
2. Sift and add all dry ingredients except nuts.
3. Mix well, add nuts.
4. Put into 2 greased loaf pans.
5. Bake in 350 degree (175 C.) F. oven for 45-55 minutes.
6. Cool 10 minutes and remove from pans.

flour, sugar, nuts, baking powder, salt, carrots, zucchini, eggs, oil, lemon juice, lemon peel

Taken from online-cookbook.com/goto/cook/rpage/00055C (may not work)