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Garden Loaf

Country.Chef's picture
  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)

In mixing bowl, beat eggs well; gradually beat in sugar and honey.
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.

Recipe Summary

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Nutrition Rank

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

Garden Loaf Recipe