This is a moist delicious bread, excellent for weekend brunch.
Original recipe makes 2 9×5-inch loaves
Ingredients
3 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 eggs, lightly beaten
1 1/2 cups buttermilk
2 tablespoons butter, melted
1/2 cup packed brown sugar
1 cup shredded zucchini
1 cup shredded carrot
orange, zested
lemon, zested
1/2 cup chopped walnuts
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PREP
30 mins
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COOK
1 hr
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READY IN
2 hrs 30 mins
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9×5-inch loaf pans. Sift together the flour, baking powder, baking soda, salt, and cinnamon; set aside.
- 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.
- Stir the dry ingredients to the wet ingredients and stir gently until just combined. Fold in the walnuts.
- 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.
Nutrition
Calories: 125 kcal
Carbohydrates: 20.6 g
Cholesterol: 21 mg
Fat: 3.3 g
Fiber: 1 g
Protein: 3.4 g
Sodium: 197 mg