Garden Loaf Recipe
Ingredients
| Eggs | 3 | |
| Packed brown sugar | 1 Cup (16 tbs) | |
| Honey | 1⁄2 Cup (8 tbs) | |
| Vegetable oil | 1 Cup (16 tbs) | |
| Vanilla | 2 Teaspoon | |
| Shredded carrots | 1 Cup (16 tbs) | |
| Shredded unpeeled zucchini | 1 Cup (16 tbs) | |
| All purpose flour | 1 1⁄2 Cup (24 tbs) | |
| Whole wheat flour | 1 1⁄2 Cup (24 tbs) | |
| Cinnamon | 1 1⁄2 Teaspoon | |
| Baking powder | 1 Teaspoon | |
| Baking soda | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Nutmeg | 1⁄2 Teaspoon | |
| Chopped walnuts | 1⁄4 Cup (4 tbs) | |
| Raisins | 1⁄4 Cup (4 tbs) |
Nutrition Facts
Serving size
Calories 2770 Calories from Fat 1251
% Daily Value*
Total Fat 141 g217.4%
Saturated Fat 19.1 g95.5%
Trans Fat 0 g
Cholesterol 317.2 mg105.7%
Sodium 2064.4 mg86%
Total Carbohydrates 353 g117.6%
Dietary Fiber 24.3 g97.1%
Sugars 192.5 g
Protein 41 g82.4%
Vitamin A 265.1% Vitamin C 43.2%
Calcium 48.6% Iron 74.4%
*Based on a 2000 Calorie diet
Directions
Beat in oil and vanilla; stir in carrots and zucchini.
(Use food processor for super fast shredding of carrots and zucchini.) In separate bowl, mix together all-purpose and whole wheat flours, cinnamon, baking powder, baking soda, salt and nutmeg; stir into vegetable mixture.
Stir in walnuts and raisins.
Pour into 2 greased 8- x 4-inch (1.5 L) loaf pans; bake in 350°F (180°C) oven for 45 to 55 minutes or until tester inserted in centers comes out clean.
Let cool in pans for 10 minutes; turn out onto racks to cool completely.
Chef
