Zucchini-Carrot Bread


"This super moist bread is a great way to use up your garden's fresh zucchini and carrots. Freezes beautifully!"
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Original recipe yields 8 servings

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  1. Preheat oven to 350. Grease and lightly flour the bottom of a 9 x 5" loaf pan or three mini loaf pans. In a food processor, shred the zucchini and carrots (you should have about 4 cups of shredded vegetables). Set aside. In a large bowl, combine eggs, sugar, oil and vanilla.
  2. In another bowl, combine flour, salt, baking soda, baking powder and cinnamon. Gently fold dry ingredients into egg mixture (batter will be very thick). Add zucchini and carrot mixture and stir until just combined.
  3. Pour batter into prepared pan(s). Bake large pan 1 hour 15 minutes or until a toothpick inserted in center comes out clean. (Bake mini loave about 35-40 minutes). Cool in pan 20 minutes. Allow bread to cool completely before slicing. (Bread is best if wrapped tightly in platic wrap and refrigerated several hours or overnight before slicing.)


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