Zucchini Carrot Bread
Zucchini Carrot Bread
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
 
Course: Bread, Breakfast, Snack
Servings: 2
Author: Malinda
Ingredients
  • 1 3/4 c. all purpose flour
  • 1 c. whole wheat flour
  • 1 c. chopped pecans
  • 2 tsp. cinnamon
  • 1 1/2 tsp. nutmeg
  • 1/2 tsp. salt
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 c. sugar
  • 1 c. oil
  • 1/2 c. honey
  • 3 eggs
  • 2 c. shredded zucchini
  • 1 c. shredded carrot
Instructions
  1. In a medium bowl, combine the first 8 ingredients, ending with baking powder and set aside.
  2. In a large bowl with electric mixer at medium speed, beat sugar, oil, honey and eggs until fluffy.
  3. With spoon, stir in zucchini and carrots.
  4. Stir in dry ingredients just until moistened.
  5. Pour into 2 greased and floured 8 1/2x 4 1/2x 2 /12 inch loaf pans.
  6. Bake at 325 for 50-60 minutes or until toothpick inserted into center comes out clean.
  7. Cool in pans for 10 minutes.
  8. Turn out onto racks and cool completely.
Recipe Notes

Recipe adapted from Favorite Brand Name Bake Sale Cookbook