Spiced Carrot-Zucchini Bread

Name: Spiced Carrot-Zucchini Bread
Yield: 1 loaf (12 slices) 12 servings of 1 slice
Ingredients: 2 ¼ cups (550 mL) all-purpose flour; 1 cup (250 mL) sugar; 1 ½ tsp (7 mL) ground cinnamon; ¾ tsp (4 mL) baking soda; ½ tsp (2 mL) baking powder; ½ tsp (2 mL) salt; ¼ tsp (1 mL) ground cloves; ¾ cup (175 mL) finely grated carrots; ¾ cup (175 mL) finely grated zucchini; ½ cup (125 mL) coarsely chopped walnuts; 2/3 cup (150 mL) vegetable oil; ½ cup (125 mL) milk; 2 eggs, lightly beaten

With flecks of orange and green, this fragrant quick bread is perfect for breakfast or tea time.

Ingredients

2 ¼ cups (550 mL) all-purpose flour
1 cup (250 mL) sugar
1 ½ tsp (7 mL) ground cinnamon
¾ tsp (4 mL) baking soda
½ tsp (2 mL) baking powder
½ tsp (2 mL) salt
¼ tsp (1 mL) ground cloves
¾ cup (175 mL) finely grated carrots
¾ cup (175 mL) finely grated zucchini
½ cup (125 mL) coarsely chopped walnuts
2/3 cup (150 mL) vegetable oil
½ cup (125 mL) milk
2 eggs, lightly beaten

Directions

Preheat oven to 350°F (180°F). Brush bottom only of Stone Loaf Pan with vegetable oil using Chef's Silicone Basting Brush. In large bowl, combine flour, sugar, cinnamon, baking soda, baking powder, salt and cloves. Add remaining ingredients; stir just until dry ingredients are moistened.
Spoon batter into pan. Bake 65-70 minutes or until wooden pick inserted in center comes out clean. Remove from oven; cool in pan 5 minutes. Loosen sides of loaf from pan; remove loaf to cooling rack. Cool completely.