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
Preheat oven to 325 F. Grease and flour two 9×4″ 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.
Yields
20 Servings
