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Carrot Cake Zucchini Bread
b
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.