Zucchini-Carrot Bread
A yummy twist on a classic zucchini bread that was originally printed in Rachael Ray's Everyday magazine. So moist and delicious...enjoy!
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INGREDIENTS
Nutrition- 2 1⁄4cups all-purpose flour
- 1teaspoon baking soda
- 1teaspoon cinnamon
- 1⁄4teaspoon baking powder
- 1 1⁄2cups granulated sugar
- 1⁄2teaspoon salt
- 2
- 1⁄3cup sour cream
- 1⁄2cup vegetable oil
- 2teaspoons vanilla extract
- 1 1⁄4cups grated zucchini
- 1 1⁄4cups grated carrots
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DIRECTIONS
- Preheat oven to 350 degrees.
- Coat an 9"x5" loaf pan with non-stick cooking spray.
- Sift first 5 ingredients together and set aside.
- In a large bowl, mix remaining ingredients.
- Add wet ingredients to dry and combine.
- 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.
- Makes 12 slices (6 weight watchers points per slice).
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