Autumn Bread

• Vegetarian

• Produce

  • 1/2 cup Banana
  • 1/2 cup Carrot
  • 1 cup Zucchini

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 2 cups All-purpose flour
  • 1/2 tsp Baking powder
  • 1 tsp Baking soda
  • 1 tsp Cinnamon, ground
  • 2 cups Granulated sugar
  • 1 tsp Kosher salt
  • 2 tsp Vanilla
  • 1 cup Whole wheat flour

• Oils & Vinegars

  • 1 cup Canola oil

• Nuts & Seeds

  • 3/4 cup Walnuts

Found on cookiesandcups.com

Ingredients

• 2 cups granulated sugar
• 1 cup canola oil
• 3 large eggs
• 2 teaspoons vanilla
• 1 teaspoon ground cinnamon
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 2 cups all purpose flour
• 1 cup whole wheat flour
• 1 cup grated zucchini
• ½ cup grated carrot
• ½ cup mashed banana
• ¾ cup walnuts

Directions

• Preheat oven to 375°F. Coat 2, 9x5 loaf pans with nonstick spay. Cut 2 strips of parchment paper to fit the bottoms and up the short sides of the pans, allowing the parchment to hang over the ends, for easy removal. Spray the pans again. Set aside.
• In a large bowl stir together the sugar, oil, eggs, vanilla, cinnamon, salt, baking soda, and baking powder until smooth.
• Next stir in both flours until just combined. Finally stir in the zucchini, carrots, banana, and walnuts until combined.
• Divide the batter between the 2 pans.
• Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
• Allow to cool in the pan for 5-10 minutes and then using the parchment paper lift out of the pans to cool completely.
• Serve warm or at room temperature.