Zucchini Carrot Black Walnut Bread

1. 1

   Preheat the oven to 350u00b0F Butter ONE-8 1/2 x 4 1/2 inch pan OR three - 5 3/4 x 3 1/2 inch loaf pans.

2. 2

   In a large bowl using an electric mixer, beat the eggs until foamy. Add the oil, sugars and vanilla and beat at high speed until the mixture is very thick and fluffy.

3. 3

   With a spoon, stir in the shredded zucchini and carrot.

4. 4

   Stir the flour, wheat germ, baking powder, baking soda, salt, and walnuts together in another bowl. Blend into the zucchini mixture just until the flour is no longer visible. Pour the batter into the prepared loaf pan or pans.

5. 5

   Bake for 1 hour for the large loaf, or 35 to 40 minutes for the smaller loaves, or until a wooden skewer inserted in the center comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool thoroughly. Makes 1 Large OR 3 Small loaves.

6. 6

   The Great Holiday Baking Book.

* Per serving · 4 servings · Values may vary.