Today I'm going to be sharing a hearty and comfort zucchini carrot bread. This was fabulous straight out of the oven and it's so good, you won't be left with any leftovers, guaranteed!
Zucchini Carrot Bread (from an unknown Kosher cookbook! If you know, please let me know!)
3 cups flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon baking powder
11/2 cups sugar
2 medium carrots peeled and grated using the biggest holes on a box grater
2 medium zucchini, unpeeled and grated using the biggest holes on a box grater
1/2 cup canola oil
2 large eggs
Streusel topping:
1/2 cup dark brown sugar
1/2 cup rolled oats or old fashioned oats (not quick oats)
1/4 cup Grape Nuts-cereal
1/3 cup flour
1/8 teaspoon salt
1/4 cup margarine cut into four pieces at room temperature
Preheat oven to 350 and grease either a 9x13 pan or 2 loaf pans.
Combine the flour, cinnamon,baking soda, salt and baking powder in a medium bowl.
In a new bowl, combine the sugar, carrots, zucchini, oils and eggs. Once mixed, add the flour mixture and combine.
Pour the batter into the prepared pan(s). Prepare the streusel topping and sprinkle on top of the batter and bake uncovered for an hour.
I cannot wait to make this again, in fact, I think I will make it over the weekend to take with me on my next trip to NY.
Check back tomorrow to hear the final embryology report!
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