Zucchini Carrot Bread

Minnesota weather was not very kind to us this year as far as our garden was concerned.  We had a late spring and early frost which shortened or growing season. We did manage to get some nice potatoes from the potato towers we tried this year, as well as some nice zucchini.  I had some fun in the kitchen and came up with this great tasting and healthy zucchini carrot bread.

This recipe will make 4 (8x4 inch) loves or 3 (5x9 inch loves.

4 cups shreadded zucchini

2 cups shreadded carrots

2/3 cup vegetable oil

2/3 cup apple sauce

4 tsp vanilla 

8 eggs

4 cups all purpose flour

2 cups whole wheat flour

1 3/4 cups sugar

1 cup brown sugar (don,t pack it in the cup)

4 tsp baking soda

1 tsp baking powder

1 tsp salt

2 tsp ground cinnamon 

1 tsp ground cloves

1/2 tsp ground nutmeg

Optional

1 cup coarsely chopped walnuts 

Move oven rack to low position to center the bread in the oven.  Preheat oven to 350 F.  Grease your pans with non fat cooking spray. 

In a large bowl mix the sugars, eggs, oil, apple sauce vanilla and salt.  Once well blended add the flours,baking soda. bakung powder and spices.  The batter will get thick.  Lastly add your zucchini, carrots and optional nuts.  Mix well

Bake (8x4) inch pans for 50 to 60 minutes. (9x5) inch pans for 1 hour to an hour 1hr 15 minutes.  Toothpick should come out clean when inserted in the center. Cool in pans on cooling rack for 10 minutes.

Remove from pans and cool completely on cooling rack.  Can be stored in the fridge up to 10 days or longer in the freezer.