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Carrot Cake Zucchini Bread

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Print Recipe
Course Breakfast
Cuisine American

Ingredients
  

  • 1 c dark brown sugar
  • 1/2 c sugar
  • 2/3 c canola oil
  • 1/2 c yogurt, vanilla or plain
  • 2 eggs
  • 2 t vanilla extract
  • 1/2 t salt
  • 1 t baking powder
  • 1 t baking soda
  • 4 t cinnamon
  • 2 c flour
  • 2 c carrot, grated
  • 2 c zucchini, grated
  • 1/2 c golden raisins

Instructions
 

  • Preheat oven to 350. Grease and flour 3 loaf pans or a 9x13 inch baking pan, set aside.
  • Whisk together sugar, oil, and yogurt. Beat in eggs and vanilla extract.
  • Whisk together dry ingredients and stir into wet mixture.
  • Fold in grated vegetables and raisins. Pour into prepared pan/s.
  • Bake 20-30 minutes, varying by pan size.

Notes

I slice a 9x13 inch loaf 5x2 to create 10 mini loaves. Bread will keep a few days at room temperature or for several months in the freezer.