Thursday, August 15, 2013

Carrot Zucchini Bread

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I love when I can bake something so tasty and know that it's also good for us.

I have been trying to come up with a few healthier (wink) recipes for the fall and this one is a keeper.

With Fall being my favorite time of year, and right around the corner, I'm trying out some new and delicious recipes.

Give this Carrot Zucchini Bread a try and let me know what you think.  We thought it was great, especially in the morning when it's been cool, with a hot cup of coffee spiced with my Pumpkin Spice Creamer.

Me, making Pumpkin Spice Creamer this early in the year (made it three weeks ago, lol) will tell you how much I'm looking forward to Fall :)

Here's what you need:

2 eggs, extra large or large
1/2 cup oil
1 cup sugar
1 large carrot, shredded and drained well on paper towels
1 large zucchini, shredded and drained well on paper towels
1-1/2 cups flour
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
1/2 tsp. salt
1 tsp. vanilla

Preheat oven to 350 degrees.  Spray a 9 x 5 loaf pan with cooking spray and set aside.

In a bowl mix the dry ingredients and set aside.
In the bowl of a stand mixer or a medium bowl mix the eggs, oil, sugar, and vanilla until combined.
Add the carrots and zucchini and mix well.
Add the dry ingredients and mix until combined.  Pour into prepared loaf pan and bake for 40-50 minutes.
When a toothpick inserted into the center comes out clean the bread is done baking. Remove from loaf pan and serve warm or at room temperature.  Keep any leftover bread in a sealed container or ziplock.
Serves 1 ~  9 x 5 loaf

Here's the handy printable - Carrot Zucchini Bread

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