Thursday, July 31, 2014

Zucchini Carrot Bread

The vegetables in our garden are surprising us daily.  The Cucumbers have been growing steadily and we eat them almost everyday in salads or alone as a snack.  The other thing that does really well for us is zucchini! We've been having several meals a week with zucchini steamed, baked, grated into turkey burgers, etc. It's always extremely delicious, but nothing beats freshly baked zucchini bread.  I had some local carrots left over this week as well and decided to work them into a simple  bread.  It's delicious, this bread makes a perfect breakfast, snack or dessert- I think you'll love it.


3 cups flour
3/4 cup sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1tsp nutmeg
3 eggs beaten
1 cup vegetable oil (or 1 cup applesauce)
1 1/2 cups grated zucchini
1 large grated carrot

Preheat oven to 350. Sift all dry ingredients together in a large bowl.  Mix sugar into dry mixture. In a separate bowl beat eggs and mix with oil (or applesauce).  Grate zucchini and carrot and mix with egg/oil mixture.  Combine wet and dry ingredients, and mix together well.  Pour into two loaf pans and bake for 45 Minutes, or until a toothpick inserted in the center comes out clean.

We are having a house guest this week and I thought this would be a great breakfast treat to leave out.  This bread has just the right amount of sweetness without being too much.  I love finding different ways to use the things that come out of our garden, things we've grown and are so thankful for.  Have a wonderful weekend!



  1. I will definitely try this, Sarah!

  2. Once again, the photos are beautiful- good enough to eat!


I always appreciate your comments! Even if it's just to say hi!