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
Ingredients:
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
Optional:
2 cups chopped nuts
1 cup raisins
Directions:
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!
Nancy on the Home Front 
Hahaha… yup! That’s just what keeps happening to me too! Two more zucchini! My yellow crookneck gave up a few weeks ago, but the zucchini just keeps going and going… Our zucchini harvest has been phenomenal this year and, dare I say it, we are tired of eating zucchini! Thank you for this recipe. I think I will make a few loaves and throw them in the freezer for later this winter. I am sure we will appreciate them MUCH more then, than we would now. And yes, please share some recipes with pumpkin! I usually substitute butternut squash for pumpkin, which I think tastes better, and butternut squash grows better than pumpkin for me. Have a great weekend!
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Thanks Vickie,
I think I have about four loaves of the Zucchini Carrot bread in the freezer, it is just so good! Stay tuned pumpkin recipes are coming!!
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Yummy ! I’ll bet that smells good as it comes hot out of the oven .
Nancy can I use Gete-okosomin Squash ? Lol ! Once again thankyou for sending me those seeds …I am now gathering my own list of people over here who want to try growing it 🙂 Next year I,ll be back to growing my Zuchinnis and butternuts, cucumbers and pumpkins 🙂 It’s been so much fun ! Once again thankyou SO much !
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Daisy Debs,
I’m guessing your Gete-okosomin squash did well enough to give you some squash?? Glad to hear!! 🙂
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Sounds amazing! YUM!! Pinned!
I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/
Thanks for joining Cooking and Crafting with J & J!
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Yummy, this looks so great. Thanks for sharing at Over The Moon Party. Hope you come back next week so I can stop by again. I hope you will stop by Thursday Favorite Things.
Hugs,
Bev
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We will love your Zucchini Carrot Bread! I really appreciate you sharing your awesome post and your talent with us at Full Plate Thursday. Have a great weekend and come back soon!
Miz Helen
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I love the idea of using both carrots and zucchini, Nancy, both for flavour and also to use up my veggies! Thank you so much for sharing this lovely recipe with us at the Hearth and Soul Link Party. Shared on the Hearth and Soul Facebook page.
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