ZUCCHINI CARROT BREAD

ZUCCHINI CARROT BREAD image

Yield 10-12 servings

Number Of Ingredients 17

Ingredients

3 cups all purpose flour
2 tsp ground cinnamon
1 tsp baking soda
1/2 tsp salt
1/2 tsp baking powder
1 1/2 cups sugar
2 medium carrots, peeled and grated, using the biggest holes on a box grater
2 medium zucchini, unpeeled and grated using the biggest holes on a box grater
1/2 cup canola oil
2 large eggs
Streusel Topping
1/2 cup dark brown sugar
1/4 cup rolled oats or old fashioned oats (not quick or 1 minute type)
1/4 cup grape nuts cereal
1/3 cup all purpose flour
1/8 tsp salt
1 1/4 cup (1/2 stick) margarine, cut into 4 pieces, at room temperature

Steps:

Preheat oven to 350 degrees F. Lightly grease the bottom and halfway up the sides of a 9*13" baking pan or two loaf pans. Set aside. In a medium bowl, combine the flour, cinnamon, baking soda, salt and baking powder. Set aside. In a separate bowl, combine the sugar, grated carrots, grated zucchini, oil and eggs. Stir. Add in the flour mix. Stir until combined. Pour mix into prepared pan(s). Prepare the topping. In a small bowl mix the brown sugar, oats, grape nuts, flour and salt. With the tops of your fingers, or a spoon mix in the margarine until combined. Sprinkle the topping over the batter. Back uncovered for 1 hour. Serve and store at room temperature.

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