Just when you think you’ve finally used up all the zucchini in the garden your husband picks two more! Luckily my stepsister gave me a wonderful recipe for Zucchini Carrot Bread. Hopefully this will be the last zucchini recipe I will be sharing this year! I love zucchini but we’ve had such an abundant harvest this year!
Zucchini Carrot Bread
2 cups finely grated zucchini, including peel
2 cups finely grated carrots
2 Jumbo eggs (3 if smaller), beaten
½ cup oil (I used coconut oil)
1 cup white sugar
1 cup brown sugar
1 tsp. orange flavoring or 1 Tbsp. Grated orange peel
3 cups flour
1 tsp. Salt
1 tsp. Baking powder
1 tsp. Baking soda
1 tsp. Nutmeg
1 Tbsp. Cinnamon
2 cups chopped nuts
1 cup raisins
In a large bowl combine the two sugars with oil and beat until fluffy. Add beaten eggs and orange flavoring or orange peel and mix well. Add the grated zucchini and the grated carrots and mix well.
Combine all the dry ingredients in a bowl and add in three portions to the wet zucchini mixture. Mix well before you add nuts and or raisins.
Bake the zucchini carrot bread in greased and floured loaf pans. Bake at 350 degrees for 55 minutes or until nicely browned and a toothpick comes out clean.
Makes 2 large loaves or 3 small loaves. This Zucchini Carrot bread freezes well.
Have you had an abundant zucchini harvest this year? What is your favorite way to use up zucchini? Of all the recipes I have shared this year including zucchini muffins and chocolate zucchini bread I think my all time favorite was the recipe for chocolate zucchini bread. I just love chocolate! I hope you’ve enjoyed all the zucchini recipes I have shared this year! Now on to pumpkin!