Carrot Zucchini Bread is a moist and delicious bread that can be made all year long. It is perfect for gift giving and the bread topping is a nice crunchy treat all on it’s own.
We always have an overabundance of zucchini in the garden in the summer so I’m always looking for different recipes to make to use them up.
This bread is so easy to make and has the added sweetness of the carrots too. It makes 2 loaves so you can freeze one for later. You can also use all zucchini if you like. I just like the color of the carrot and the sweetness that the carrots give. Super moist and delicious. Serve it plain or with a smear of cream cheese.
I have also doubled this recipe and frozen 3 loaves of this bread since id does freeze so well and lasts a good long time in the freezer. You can pull one out if you going to visit a friend or going to someones house for dinner and need a simple dessert.
Breakfast, snack or dessert this is a delicious treat.
Carrot Zucchini Bread
1 hr 20 mins
Carrot Zucchini Bread is a moist and delicious bread that can be made all year long. It is perfect for gift giving and the bread topping is a nice crunchy treat all on it's own
Servings: 2 loaves
- 3 eggs
- 2 cups sugar
- 1 cup oil
- 3 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons vanilla
- 2 cups zucchini grated
- 1 1/4 cups carrots grated
- 1 teaspoon cinnamon
- 1 cup walnuts chopped (optional)
- Place cleaned carrots in food processor and pulse until nicely shredded or chopped
- repeat with zucchini
- Beat together the eggs, sugar, and oil.
- Add the all the other ingredients and beat well.
- Pour into 2 greased and floured 9 x 5 loaf pans and bake at 350 degrees for about 1 hour.