SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 32
  • Amount Per Serving
  • Calories: 262.1
  • Total Fat: 14.3 g
  • Cholesterol: 39.9 mg
  • Sodium: 259.4 mg
  • Total Carbs: 37.1 g
  • Dietary Fiber: 1.1 g
  • Protein: 3.3 g

View full nutritional breakdown of Carrot Zucchini Bread w/ walnuts calories by ingredient
Report Inappropriate Recipe

Carrot Zucchini Bread w/ walnuts

Submitted by: COVERMEYER

Introduction

I substituted brown sugar for the white and orange extract for the zest. I also only added 1.75 cups of canola oil and increased the baking time by 20 minutes. I substituted brown sugar for the white and orange extract for the zest. I also only added 1.75 cups of canola oil and increased the baking time by 20 minutes.
Number of Servings: 32

Ingredients

    2 1/2 c. sugar
    6 lg. eggs
    2 1/2 c. canola oil
    1 1/2 tsp. vanilla extract
    4 c. all-purpose flour
    4 tsp. baking powder
    1 tsp. salt
    3 tsp. allspice
    2 c. grated carrots
    2 c. grated zucchini
    1 1/2 c. chopped walnuts
    1 tsp. orange zest

Directions

In a large bowl, beat sugar, eggs, oil and vanilla until well-blended. Sift flour, baking powder, salt and allspice together. Add sugar and oil mixture to dry ingredients and mix until just well blended. Be careful not to overmix. Fold in carrots, zucchini, nuts and orange zest. Pour into lightly greased 9 x 5 inch bread pans and bake at 350 degrees for 50 minutes. Loaves are done when a toothpick inserted in the center comes out clean. Cool in pans for 20 minutes. Turn out and cool completely before serving. Wrapped tightly, this bread will keep well for 4-5 days. Makes 2 loaves.

Number of Servings: 32

Recipe submitted by SparkPeople user COVERMEYER.






Great Stories from around the Web


Rate This Recipe