Carrot Zucchini Bread

This is a moist delicious bread, excellent for weekend brunch.

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans. Sift together the flour, baking powder, baking soda, salt, and cinnamon; set aside.

Step: 2

Combine the eggs, buttermilk, and melted butter in a mixing bowl. Stir in the brown sugar. Add the zucchini, carrots, and orange and lemon zests.

Step: 3

Stir the dry ingredients to the wet ingredients and stir gently until just combined. Fold in the walnuts.

Step: 4

Pour batter into prepared loaf pans. Bake at 350 degrees F (175 degrees C) for 60 to 75 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.

Per Serving: 125 calories; protein 3.4g; carbohydrates 20.6g; fat 3.3g; cholesterol 18.7mg; sodium 196.7mg.

The best flavour of the flour can make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a best rise than standard bread flours – especially if you’re making wholemeal dough , which doesn’t always rise as well as clear bread.

To make this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.

A bread first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then clear it off the next day.