Monday, October 20, 2014

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Recipe: Carrot Zucchini Bread

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Today's recipe is a twist on traditional zucchini bread, using some grated carrot in the mix for extra flavor.

Ingredients
3 cups grated zucchini
1 generous cup grated peeled carrot
3 cups all purpose flour
2 lightly-packed cups light brown sugar
1 cup vegetable oil
4 large eggs
2 tsp vanilla extract
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
cream cheese (optional)

Procedure:
Preheat the oven to 350 degrees and lightly butter and flour two 9x5-inch loaf pans.

Use a box grater to grate three cups of zucchini onto a clean kitchen towel. Bundle the towel up, and squeeze the water out of the grated zucchini over the sink.

Make sure to measure the grated zucchini before squeezing the water out of it.

Add the zucchini and one generous cup of grated peeled carrot to a large mixing bowl.

Next, add in three cups of all-purpose flour, two lightly packed cups of light brown sugar, one cup of vegetable oil, four large eggs, two teaspoons of vanilla extract, two teaspoons of baking soda, one teaspoon of baking power, 1/2 teaspoon of salt and one teaspoon of ground cinnamon.

Mix all the ingredients together until everything is combined.

Divide the mixture into the two prepared loaf pans, and place them onto the center rack of the preheated oven.

The bread will take at least 45 minutes to bake. Use a toothpick to assess when they are done.

Let the bread cool down for about 10 minutes in the loaf pans before turning them out onto a cooling rack to completely cool down.

Slice and serve with an optional side of cream cheese.

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