Autumn Bread is an ultra moist fall treat that’s a combination of zucchini bread, banana bread, and carrot cake! So much to love!
2 cups granulated sugar
1 cup canola oil
3 large eggs
2 tsp vanilla
1 tsp ground cinnamon
1 tsp kosher salt
1 tsp baking soda
1/2 tsp baking powder
2 cups all purpose flour
1 cup whole wheat flour
1 cup grated zucchini
1/2 cup grated carrot
1/2 cup mashed banana
3/4 cup walnuts
Preheat oven to 375°F. Coat 2, 9×5 loaf pans with nonstick spray. Cut 2 strips of parchment paper to fit the bottoms and sides of the pans, allowing the parchment to hang over the ends, for easy removal. Spray the pans again. Set aside.
In a large bowl stir together the sugar, oil, eggs, vanilla, cinnamon, salt, baking soda, and baking powder until smooth.
Next stir in both flours until combined. Finally stir in the zucchini, carrots, banana, and walnuts.
Divide the batter between the 2 pans.
Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool in the pan for 5-10 minutes and then using the parchment paper lift out of the pans to cool completely.