Welcome To The 105th Masterpiece Monday!

Hello there!

I was poking around on allrecipes.com, and came upon this yummy looking bread and decided to give it a whirl.

More often than not, my baking projects don't come out as planned.....

But this one was easy enough and came out tasting really great!

Zucchini Carrot Loaf

ngredients Edit and Save

• 
• How to Make Pumpkin Bread

• 
• Cranberry Orange Bread

• 
• Chocolate Chip Pumpkin Bread

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• Downeast Maine Pumpkin Bread

• 
• Zucchini Bread IV

• 
• Chocolate Zucchini Bread I

• 
• Mom's Zucchini Bread

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• Measuring All-Purpose Flour

• 
• Baking Powder vs Baking Soda

• 
• Types of Salt

• 
• All about Cinnamon

• 
• All about Eggs

• 
• Battle of the Butter: Salted vs. Unsalted

• 
• How to Measure Brown Sugar

• 
• Sugar and Sweeteners

Original recipe makes 2 - 9x5 inch loavesChange Servings

• 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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Directions

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

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