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Print this Recipe    Zucchini Carrot

Zucchini Carrot Cake

1 1/4 c flour
1 t baking powder
1 t baking soda
1/2 t salt
1 c sugar
1 t ground cinnamon

1 c grated carrots
1 c grated zucchini
2/3 c oil
2 large eggs

Combine first six ingredients in a large mixing bowl; set aside.

Combine carrots and next three ingredients; ad to dry ingredients,
and beat at thigh speed with an electric mixer 4 minutes. Pour into
a greased 9 inch square baking pan.

Bake at 350F for 40 minutes or until a wooden pick inserted in
center comes out clean. Let cool in pan on a wire rack. Let cool.

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