Kaitlin DiMartini's Zuchhini Carrot Bread

Zucchini Carrot Bread

From: Cherry Field

2 c. sugar

3 c. flour

1 t. salt

1t. baking powder

¾ t. nutmeg

1 ½ t. baking soda

1 T. cinnamon

1 c. vegetable oil

3 large eggs

2 c. finely grated zucchini

1 c. carrots finely grated

1 c. pecans or walnuts finely grated

Combine all ingredients in large bowl, mix well. Pour into two ungreased 9”x5” loaf pans. Bake at 350 F for 1 hour. Cool slightly. Remove from pans. Cool on Racks

*This bread freezes well. If you want to make it fancy for dessert you can cut into layers and frost with your favorite cream cheese frosting. Yum!