Looking for Zucchini Carrot Loaf

[KristinS]

Had a customer today say that she loves the zucchini-carrot bread recipe that came with her stoneware loaf pan. Does anyone have this recipe? She just raved about it, and I can't pull it up on CC (says it's in the stoneware cookbook, one that I don't have!).I hate not knowing what a customer is talking about!

HELP!!!

 

[chefann]

Jodi posted it in another thread. Thanks, Jodi!!
My sister loves this bread. She also makes it in muffin form for her kids. It's a good way to get them to eat some veggies. (She also takes out a lot of the oil, and replaces it with applesauce to make it a little healthier.)Spiced Carrot-Zucchini Bread
(More Stoneware Sensations Cookbook...pg 38)2 1/4 cups flour
1 cup sugar
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/4 tsp ground cloves
3/4 cup carrots, finely chopped
3/4 cup zucchini, finely chopped
1/2 cup walnuts, coarsely chopped
2/3 cup vegetable oil
1/2 cup milk
2 eggsPreheat oven to 350°F. Spray bottom only of Stoneware Loaf Pan with nonstick cooking spray. In Classic Batter Bowl, combine flour, sugar, baking soda, baking powder, salt and spices. Using Food Chopper, finely chop carrots and zucchini; coarsely chop walnuts. Add carrots, zucchini, walnuts and remaining ingredients to Batter Bowl. Stir just until dry ingredients are moistened using Mix 'N Scraper. Spoon batter into pan. Bake 65-70 minutes or until Cake Tester inserted in center comes out clean. Cool in pan 5 minutes. Loosen sides of loaf from pan; remove loaf to Nonstick Cooling Rack. Cool completely. Cut into slices using Serrated Bread Knife.Makes 1 loaf (12 servings)

 

[kcjodih]

No thank YOU Ann. I saw the request and was just about to start hunting again when I saw your reply. So you saved me some time

 

[KristinS]

You guys are so fast! Thanks a million!

 

[Staci]

Hi there! I'm so glad to hear that your customer loved the zucchini-carrot bread recipe. I happen to have the stoneware cookbook and can share the recipe with you. It's one of my personal favorites as well. Here it is: Zucchini-Carrot BreadIngredients:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp ground cinnamon
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 tsp vanilla extract
- 1 cup grated zucchini
- 1 cup grated carrots
- 1/2 cup chopped walnuts (optional)Instructions:
1. Preheat your oven to 350°F.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
3. In a large bowl, beat the sugar, oil, eggs, and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet mixture and mix until just combined.
5. Fold in the grated zucchini, carrots, and walnuts (if using).
6. Pour the batter into a greased stoneware loaf pan.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before removing and slicing.I hope this helps and that your customer continues to enjoy this delicious recipe! Let me know if you have any other questions. Happy baking!