Carrot Zucchini Bread - Mom

2-1/2 cups all-purpose flour

½ cup rolled oats

1-1/2 teaspoon baking powder

¾ teaspoon baking soda

¾ teaspoon salt

1-3/4 ground cinnamon

¼ teaspoon ground nutmeg

¾ cup sugar

¾ cup packed light-brown sugar

½ cup vegetable oil

6 tablespoons unsweetened applesauce

3 large eggs

1-1/2 teaspoon vanilla extract

1-1/2 cups finely shredded, peeled carrots

(from about 3 medium carrots)

1-1/2 cups finely shredded zucchini

(from about 2 small zucchini)

Frosting (optional)

6-tablespoon butter, softened

5 ounce cream cheese, softened

2-1/2 cups powdered sugar

½ teaspoon vanilla extract

1/2 cup chopped pecans or walnuts

1. Preheat oven to 350 degree F. Butter and lightly flour two 8 by 4 inch loaf pans

and set aside. (can make cup cakes and bake less time, 20 – 25 minutes)

2. In a mixing bowl, whisk together flour, baking powder, baking soda, salt,

cinnamon and nutmeg for 30 seconds.

3. In a separate large mixing bowl, whisk together sugar and brown sugar until

well blended, then add oil, applesauce, eggs and vanilla and whisk until well

combined, about 30 seconds to 1 minute.

4. Stir in shredded carrots and zucchini, and then add flour mixture all at once.

Using a rubber spatula, fold mixture just until combined.

5. Divide mixture between two prepared loaf pans.

6. Bake in preheated oven for 35 minutes then (without removing loaves from

oven) quickly tent loaves with a sheet of aluminum foil (to prevent top from

excessive browning) and continue to bake 15 – 20 minutes longer or until

toothpick inserted into center of loaf comes out clean.

7. Allow cooling in loaf pan 5 minutes, then inverting onto a wire rack and cooling

completely. Frost with cream cheese frosting if desired and top with chopped

pecans.

Store in airtight container.