Zucchini Carrot Bread

I love fall!!  The air smells so crisp and clean to me.  The fall air puts me in a baking mood too (which is not so good for my waistline, but hey fall only comes once a year right!?).

This Zucchini Carrot Bread is easy to put together and it is full of good things for you.  (Which makes me feel a little better about eating half of the loaf before lunch 😉

My kids also really like this bread and so does the hubby and he is an anti-veggie person.  So I guess it is one way to sneak in some vegetables.

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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