Zucchini-Carrot Bread
Zucchini-Carrot Bread is an impressive dinner. Made with 3 eggs, 1 c. zucchini, 2 c. flour, 1/4 tsp. baking powder and 1 c. crisco oil, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π¨βπ³ Instructions
Scald milk.
Stir in sugar, salt and margarine; cool to lukewarm.
Measure warm water into a large warm bowl.
Sprinkle or crumble in yeast; stir until dissolved.
Stir in lukewarm milk mixture, egg and half the flour.
Beat until smooth.
Stir in remaining flour to make a stiff batter.
Cover tightly with waxed paper or aluminum foil.
Refrigerate dough at least 2 hours.
Dough may be kept in refrigerator for 3 days.
To use, cut off amount needed and shape as desired.
π· Perfect Pairings
Complete your meal with these
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