Zucchini-Carrot Bread
Ingredients
- 3 c all-purpose flour
- 2 c organic sugar
- 1 T ground cinnamon
- 1 T Brittany sea salt
- 1 t baking soda
- 1/4 teaspoon baking powder
- 3 eggs
- 1 c coconut oil
- 1 t vanilla
- 1 to 2 c shredded zucchini
- 1 c shredded carrot
- 1/2 cup chopped walnut
Directions
- Preheat oven to 325 degrees.
- In a large bowl, combine flour, sugar, cinnamon, salt, baking soda and baking powder.
- In a small bowl, whisk eggs, oil and vanilla.
- Add to dry ingredients; mix well.
- Stir in zucchini, carrots and nuts.
- Pour batter into two well-greased 9×5-inch loaf pans.
- Bake 1 hour to 1 hour 15 minutes or until golden brown.