Carrot Zucchini Bread Popular Recipes
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| Carrot Zucchini Bread |
"This is a moist delicious bread, excellent for weekend brunch."
Ingredients :
- 3 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 eggs, lightly beaten
- 1 1/2 cups buttermilk
- 2 tablespoons butter, melted
- 1/2 cup packed brown sugar
- 1 cup shredded zucchini
- 1 cup shredded carrot
- orange, zested
- lemon, zested
- 1/2 cup chopped walnuts
Instructions :
| Prep : 30M | Cook : 24M | Ready in : 2H30M |
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- Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans. Sift together the flour, baking powder, baking soda, salt, and cinnamon; set aside.
- Combine the eggs, buttermilk, and melted butter in a mixing bowl. Stir in the brown sugar. Add the zucchini, carrots, and orange and lemon zests.
- Stir the dry ingredients to the wet ingredients and stir gently until just combined. Fold in the walnuts.
- Pour batter into prepared loaf pans. Bake at 350 degrees F (175 degrees C) for 60 to 75 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.
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