Zucchini-Carrot Bread

Submitted by cookingfor1

"A yummy twist on a classic zucchini bread that was originally printed in Rachael Ray's Everyday magazine. So moist and delicious...enjoy!"

 

• Ready In: 1hr
• Ingredients: 12
• Serves: 12

ingredients

• 2 1⁄4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1⁄4 teaspoon baking powder
• 1 1⁄2 cups granulated sugar
• 1⁄2 teaspoon salt
• 2 eggs
• 1⁄3 cup sour cream
• 1⁄2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 1⁄4 cups grated zucchini
• 1 1⁄4 cups grated carrots

directions

1. Preheat oven to 350 degrees.
2. Coat an 9"x5" loaf pan with non-stick cooking spray.
3. Sift first 5 ingredients together and set aside.
4. In a large bowl, mix remaining ingredients.
5. Add wet ingredients to dry and combine.
6. Pour batter into loaf pan and place on a sheet pan. Bake for 30 mins.; rotate pan 180 degrees and continue baking another 30-40 minutes or until atoothpick inserted into centre comes out clean.
7. Makes 12 slices (6 weight watchers points per slice).