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Zucchini Carrot Bread

Ingredients

  • Zucchini Carrot Bread
  • 2 cups all-purpose flour
  • 2 cups whole wheat flour
  • 1 tablespoon baking soda
  • 1/4 teaspoon baking powder
  • 1 1/2 teaspoon salt
  • 1 1/2 tablespoons ground cinnamon
  • 1/2 teaspoons cinnamon spice blend I used Pampered Chef. You can substitute ground nutmeg
  • 5 eggs
  • 2 1/2 cups white sugar
  • 1/4 cup brown sugar
  • 1 1/2 cups vegetable oil I use canola
  • 1 1/2 tablespoons vanilla extract
  • 1 teaspoon lemon extract
  • 3 medium grated zucchini
  • 1 medium grated carrot
  • 2 cups chopped pecans

Instructions

  • Mix eggs, white sugar, brown, sugar, vegetable oil, vanilla extract and lemon extract on medium speed. Stir in zucchini and carrots. This is what you'll get. Something that looks like soup.
  • Stir in pecans (pronounced puh-kahns).
  • Sift flours, baking soda, baking powder, cinnamon, spice blend, and salt. I know y'all don't need me to show you a picture of a sifter in order for you to know what it means to sift. I just love to get my Granny's sifter in the pictures as much as possible.
  • Gradually add dry ingredients to wet ingredients while stirring. After the dry ingredients are moistened, pour into three greased standard size loaf pans. Bake at 350 degrees for 50 to 55 minutes or until a tooth pick inserted comes out clean.
  • Cool before cutting. I can't ever wait that long but I have to tell you to do that.
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