| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Nuts | 20 | Servings | |
INGREDIENTS
| 3 | Eggs | |
| 1 | c | Canola oil |
| 2 | c | Sugar |
| 1 | ts | Vanilla |
| 2 | c | Zucchini — grated |
| 2/3 | c | Carrots — grated |
| 3 | c | Flour |
| 1 | ts | Salt |
| 2 | ts | Cinnamon |
| 1/4 | ts | Baking powder |
| 1 | ts | Baking soda |
| 1/2 | c | Walnuts |
| 3 | oz | Sun dried cranberries, |
| Cherries or — blueberries |
INSTRUCTIONS
Preheat oven to 325 F. Grease and flour two 9x4" bread pans. Beat the eggs slightly and add the oil, sugar and vanilla. Mix well. Add the grated zucchini and carrots and mix well. Stir the flour, salt, cinnamon, baking powder and soda together. Add to the egg mixture and blend until all ingredients are well combined. Add the nuts and berries. Stir to distribute evenly. Pour this mixture into the floured bread pans. and bake for 65-75 minutes until a toothpick inserted into the center comes out clean. Allow loaf to cool for about 5 minutes in pans on cooling rack. Remove from pans to rack to complete cooling. Once cool, wrap in plastic wrap and chill. Recipe By : WioMing/AOL From: [email protected]: Fri, 25 Mar 1994 07:48:43 ~0800 ( File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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