Ingredients
Scale
- 1 cup vegetable oil
- 2 cups granulated sugar
- 3 large eggs
- 1 tablespoon pure vanilla extract
- 3 ¼ cups all-purpose flour
- ½ teaspoon kosher salt
- 2 ½ teaspoons baking powder
- ¾ teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1 teaspoon ground cloves
- 2 cups grated carrots
- 2 cups grated zucchini
- 1 cup walnuts
Instructions
- Preheat oven to 350 degrees. Oil and flour 2 loaf pans.
- In a large bowl, whisk together oil, sugar, eggs, and vanilla until fully combined and slightly lightened in color.
- In a medium bowl, stir together flour, salt, baking powder, baking soda, cinnamon, and cloves. Whisk flour mixture into sugar mixture until fully combined, but do not over mix. Add in the grated carrots and zucchini and walnuts. Stir until evenly distributed.
- Divide batter evenly among the loaf pans. Bake for 1 hour to 1 hour 10 minutes, rotating halfway through if necessary, until a toothpick inserted in the center of the loaves comes out with only a few moist crumbs.
- Cool loaves in pans about 20 minutes before gently and carefully removing from the pans and cooling completely on a wire rack (or serve them warm). Bread may be stored in an airtight container at room temperature for up to 4 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for 4 months. Thaw at room temperature for about an hour or in a 350 degree F oven wrapped in parchment placed on foil for about 20 minutes for ¼ loaf. Larger pieces will take longer.
Notes
Recipe adapted from Mom on Timeout
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes