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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