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.