Carrot Zucchini Bread

Recipe Thumbnail
Serving: 2 loaves
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?

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1. 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 Facts

Calories: 200
Fat: 12 g
Carbohydrates: 24 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 25 mg