Zucchini Bread/Carrot CakeZucchini Bread/Carrot CakeZucchini Bread/Carrot CakeZucchini Bread/Carrot Cake
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Christmas Cheese Ball
November 19, 2020
Blueberry Zucchini Bread
November 19, 2020

Zucchini Bread/Carrot Cake

Published by mgpadmin at November 19, 2020

Zucchini Bread/Carrot Cake

Recipe Author

Alison Maulhardt

 Recipe Type

Baked Good

Recipe Title

Zucchini Bread/Carrot Cake

Serving(s)

2

Prep Time

10 minutes

Cook Time

1 hour

Dietary Restrictions (e.g., Gluten Free, Dairy Free, Soy Free, Vegan, Vegetarian)

Contains gluten

Ingredients

  • 1 cup of vegetable oil
  • 2 tsp vanilla
  • 3 cups of flour
  • 2 cups of sugar
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • ¾ cups of chopped walnuts
  • ¾ cup coconut
  • 3 cups of grated zucchini (for zucchini Bread) or 3 cups of grated carrots (for carrot cake)

Directions (Steps, Oven Temperature, Time per Step)

  1. Preheat oven to 325 degrees
  2. Grease two 9 x 13 inch pans
  3. Grate zucchini/carrot and make sure to squeeze excess moisture before integrating
  4. Combine all ingredients and mix well
  5. Pour into pans and bake for 1 hour

Suggested Pairings (Optional)

 

Recipe’s Story: Anecdote (Three to Five Sentences)

N/A

Picture

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Zucchini Bread/Carrot Cake

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