Zucchini Carrot Bread
When you’ve come across three pounds of Zucchini and Carrots, like I did last week, you immediately do a “Google Search” for zucchini recipes to see what you can make. In your search, you’ll see plenty of ways to incorporate zucchini into your summer mealtime. I discovered so many easy ways to fry, bake, and spiralize zucchini.
But I ultimately decided to use the plethora of zucchini and carrots for baking a Zucchini Carrot Bread. Having scoured the internet to find a recipe that required a lot of zucchini in one fell swoop, I found Joanna Gaines recipe from her cookbook Magnolia table and I decided I couldn't pass it up! I made a few changes by substituting a few ingredients and adding carrots.
I’d never had zucchini bread before but had heard great things about how sweet the bread turned out and how you could easily disguise the taste of the vegetables for picky eaters. The bread turned out sweet and moist and tasted great with my morning cup of tea.
Zucchini Carrot Bread
Ingredients:
- Cooking spray
- 1 ¼ cups canola oil
- 2 cups sugar
- 4 large eggs
- 1/2 tablespoon pure vanilla extract
- 1/2 tablespoon almond extract
- 3 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 3 cups shredded zucchini using grater or food processors (about 2 large)
- 1 cup shredded carrots
Instructions:
- Preheat the oven to 350°F. Spray a large 2qt loaf pan lightly with cooking spray.
- In a large bowl, whisk together the vegetable oil, sugar, eggs, vanilla and almond extract until smooth.
- In a medium bowl, whisk together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt. Add the flour mixture to the egg/sugar mixture and mix until just combined.
- Wrap the zucchini in a clean kitchen towel and squeeze out any excess liquid. Fold the zucchini and carrots into the batter.
- Pour the batter into the prepared pan and spread it evenly. Bake for 1 hour and 20 minutes or until a tester inserted in the center comes out clean. Cool on a wire rack until completely cool, about 30 minutes.
- Store in an airtight container at room temperature for up to 3 days or freeze in an airtight container with wax paper until ready to eat.