Zucchini-Carrot Bread

by The Pampered Chef Book


3 C flour
2 C sugar
1 T ground cinnamon
1 t salt
1 t baking soda
1/4 t baking powder
3 eggs
1 C vegetable oil
1 t vanilla
1 C shredded zucchini
1 C shredded carrot
1 C chopped nuts (optional)

Preheat oven to 325F degree. In large bowl, combine flour, sugar, cinnamon, salt, baking salt and baking powder. In small bowl, whisk eggs, oil and vanilla. Add to dry ingredients; mix well. Stir in zucchini, carrot and nuts. Pour batter into two well-greased 9x5-inch loaf pans. Bake one hour to one hour fifteen min. or until golden brown. 2 loaves. (I used half measures for one loaf.)