2-1/4 C. all-purpose flour
1 C. sugar
1-1/2 t. ground cinnamon
3/4 t. baking soda
1/2 t. baking powder
1/2 t. salt
1/4 t. ground cloves
3/4 C. finely chopped carrots
3/4 C. finely chopped zucchini
1/2 C. coarsely chopped walnuts (try substituting raisins)
2/3 C. vegetable oil
1/2 C. milk
2 eggs, lightly beaten
1. Preheat oven to 350 degrees. Spray botton of loaf pan with nonstick cooking spray. In large bowl, combine flour, sugar, cinnamon, baking soda, baking powder, salt and cloves. Add carrots, zucchini and walnuts and remaining ingredients; stir just until dry ingredients are moistened.
2. Spoon batter into pan. Bake 65-70 minutes or until cake tester inserted into center comes out clean. Cool in pan 5 minutes. Loosen sides of loaf from pan; remove loaf to cooling rack. Cool completely. Cut into slices using serrated knife.
Calories: 300, Fat: 16g, Sat Fat: 1.5g, Carbs: 36g, Protein: 5g, Sodium: 210mg, Fiber: 1g