- 2
Ingredients
- 3 cups grated zucchini (see hints below)
- 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 teaspoon vanilla extract
- 2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Preparation
Step 1
Preheat the oven to 350 degrees and butter and lightly flour two 9 x 5-inch loaf pans.
Use a box grater to grate 3 cups of zucchini onto a clean kitchen towel and then bundle the towel up and squeeze the water out of the zucchini over the sink. (Measure the grated zucchini before squeezing the water out of it).
Then add that to a large mixing bowl and add one generous cup of grated peeled carrot as well.
Then add 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 and 1 tsp ground cinnamon and mix that until everything is well combined.
Divide it into the two prepared loaf pans and place those onto the center rack of the preheated 350 degree oven.
They'll take at 45 - 55 minutes to bake and you'll want to use a toothpick to check them for doneness.
Then let the bread cool down like that for 10 minutes or so before carefully turning them out onto a cooling rack to completely cool down.
HINTS:
You can grate the zucchini into a large mixing bowl, measure it and then add it to the clean towel to squeeze out the water. Only use the firmer flesh of the zucchini and discard the inner seedy part.
Leave out the grated carrot and use 4 cups of grated zucchini instead.
Slice and serve with a little cream cheese if you like.