Zucchini-Carrot Bread Susie Fishbein

This is similar to my Harvest Bread.  If I remember correctly, the harvest bread had more vegetables, in it.
Here is the Harvest Bread and yes, it has corn and spinach and kinds of goodies and is open to your choice of additions.

This is a quick bread that should be delicious as sandwich bread.  I can imagine, cream cheese, butter, vegetables, on this bread, being delicious.  Think of all the spreads you may make and picture them on this bread.  Good, I would think.

Zucchini Carrot Bread

Ingredients:
3 cups flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon sea salt
1/2 teaspoon baking powder
1 1/2 cups sugar
2 medium carrots, peeled and grated
2 medium zucchini, unpeeled and grated
1/2 cup canola oil
2 eggs

The recipe in the book calls for a great streusel.  I bet you would want to make it.  It is on page 223 of Kosher Design Entertains.  I chose to keep the cake plain.  It has plenty of flavor and I think the streusel makes it, more like a cake.  Either way, it is way good.

Method:

Preheat oven to 350 degrees F.

Lightly grease two loaf pans on the bottom and half-way up.  You can use one 9 x 13 inch pan, if you would prefer.

In a medium bowl, combine the flour, cinnamon, baking soda, baking powder and sea salt.  Set aside.

In a separate bowl, combine sugar, carrots, zucchini, oil and eggs and stir.

Add flour mixture to zucchini mixture and stir until combine.

Bake uncovered for 1 hour.