Prep Time: 10 minutes
Cooking Time: 1 hour
What better way to use fresh zucchini out of your garden than to prepare a quick bread you can slice for breakfast or snack?
Directions1. Combine flour, baking powder, baking soda, salt and cinnamon in large mixing bowl and set aside.
2. Combine oil, eggs, sugar and vanilla in a large bowl and beat well. Stir in shredded zucchini and carrots. Add flour mixture; stirring just until moistened. Stir in pecans and cereal.
3. Pour batter into 2 greased and floured loaf pans. Bake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean. Cool loaves for 10 minutes in pans; remove to wire rack and cool completely.
Nutrition FactsCalories: 200
Fat: 12 g
Carbohydrates: 24 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 25 mg