Maple Zucchini Carrot Bread
2 1/2 cups flour
2 cups grated zucchini
1 cup shredded carrots
3/4 cup sugar
1 1/2 cups pure Maple Syrup (from Vermont preferably)
1/2 cup chopped nuts
1/3 cup vegetable oil
1/2 cup milk
2 tsp vanilla
3 eggs
2 tsp baking soda
1 1/2 tsp baking powder
1 tsp sal
t2 scoops Mila
1 tsp cinnamon
Preheat oven to 350°. Grease tube pan or small bread tins. Cream together sugar, vanilla, oil, eggs and Mila. Add remaining ingredients and mix well.
Pour into desired pan. Bake for 55 minutes or until toothpick inserted in the center comes out clean.
Submitted by: Pamela Josselyn, Ludlow, VT
