Zucchini - Carrot Bread

This is one of my favorite recipes for a cool winter day and you can use the frozen zucchini and frozen carrots that you prepared during your fall harvest!

• 3 cups flour
• 1 Tbs cinnamon
• 1 tsp baking soda
• 3 eggs
• 1 tsp vanilla
• 1 cup shredded carrot
• 1 cup shredded zucchini
• 2 cups sugar
• 1/4 tsp baking powder
• 1/2 cup oil
• 1/2 cup apple sauce
• 1 cup chopped nuts (optional)

Preheat oven to 325 degrees. In a large bowl, combine all dry ingredients. In a small bowl, whisk together the eggs, oil, applesauce & vanilla. Add to the dry ingredients and mix well. Stir in the zucchini, carrots & nuts. Pour batter into two well-greased 9X5 - inch loaf pans. Bake 1 hour or until golden brown. Makes 2 loaves.

Remember, you can use this mixture to make muffins and mini-loaves as well!