Zucchini / carrot bread

*Flour, white, 2 cup (remove)
*Wheat flour, white, all-purpose, unenriched, 1 cup (remove)
*Baking Powder, 0.5 tsp (remove)
*Arm & Hammer Baking Soda, 2 tsp (remove)
Cinnamon, ground, 0.5 tbsp (remove)
Nutmeg, ground, 0.5 tsp (remove)
Cloves, ground, 0.5 tsp (remove)
Salt, 1 tsp (remove)
Brown Sugar, 2 cup, unpacked (remove)
Egg, fresh, whole, raw, 3 large (remove)
*Motts unsweetened Applesauce, 6 oz (remove)
*Kirkland Pure Vanilla Extract, 2 tsp (remove)
*100% Pure Vegetable Oil, 4 tbsp (remove)
Zucchini, 2 cup, sliced (remove)
Carrots, raw, 1 cup, grated (remove)

I put a little parchment paper on the bottom of my pans and lightly coated with cooking spray so that the bottoms would not stick to the pan
enjoy :)

in medium bowl add flours, baking soda, baking powder, cinnamon, nutmeg, cloves and salt, in separate bowl add brown sugar. eggs. applesauce. vanilla and oil mix well then add zucchini/ carrots mix well to the wet ingredient . then combine wet ingredients to dry ingredients and mix until well combined preheat oven to 325 divide batter into two 8inch loaf pan first spray pans with non stick cooking and lightly flour both pans spray back for approx. 50 to 60 minutes or untill knife comes out clean cool on wire racks.

Serving Size: makes 10 servings per loaf of bread

Number of Servings: 20

Recipe submitted by SparkPeople user PTMUGUCA2.