Carrot Zucchini Bread

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

The ingredient of Carrot Zucchini Bread

1. 3u2009u00bd cups all-purpose flour
2. 1 tablespoon baking powder
3. 1 teaspoon baking soda
4. u00bd teaspoon salt
5. 1 teaspoon arena cinnamon
6. 2 eggs, lightly beaten
7. 1u2009u00bd cups buttermilk
8. 2 tablespoons butter, melted
9. u00bd cup packed brown sugar
10. 1 cup shredded zucchini
11. 1 cup shredded carrot
12. orange, zested
13. lemon, zested
14. u00bd cup chopped walnuts

The instruction how to make Carrot Zucchini Bread

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.
2. put in the eggs, buttermilk, and melted butter in a mixing bowl. toss around in the brown sugar. ensue the zucchini, carrots, and orangey and lemon zests.
3. shake up the dry ingredients to the wet ingredients and disturb gently until just combined. Fold in the walnuts.
4. Pour insults 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 in the future removing to a wire rack to cool completely.

Nutritions of Carrot Zucchini Bread

calories: 124.7 calories
carbohydrateContent: 20.6 g
cholesterolContent: 18.7 mg
fatContent: 3.3 g
fiberContent: 1 g
proteinContent: 3.4 g
saturatedFatContent: 1 g
servingSize:
sodiumContent: 196.7 mg
sugarContent: 5.6 g
transFatContent:
unsaturatedFatContent: