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!?).

    Zucchini Carrot Bread

    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.

    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


     

     

     

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    Comments

  • Sarah O. wrote:
    • Malinda wrote: