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.

Ingredients:

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!

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