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Carrot Zucchini Bread

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“Almost fat and cholesterol free ------ From Taste of Home (October/November 1998)”
READY IN:
1hr 15mins
SERVES:
32
YIELD:
2 loaves
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F
  2. Grease and flour two 8x4 inch loaf pans.
  3. Combine the first eight ingredients.
  4. In another bowl, combine flour, baking powder, baking soda and salt; add alternately with orange juice to carrot mixture.
  5. Pour into pans and bake for 45 minutes or until bread tests done with a wooden pick.
  6. Cool for ten minutes before removing from pans to a wire rack to cool completely.

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