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Zucchini Carrot Bread
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This is a twist on a recipe that was a summer childhood staple. I can hardly remember a time when this bread wasn’t double wrapped in wax paper and aluminum foil in our fridge, pre-sliced for ease of eating.
I reflexively do this with my loaves too, conjuring up the days when my mom busied herself in the kitchen shooing the curious kiddos out the door and into the pool or further into the woods until dinner.
Yield: 2 loaves
Zucchini Carrot Bread
Ingredients
- 3 eggs
- 1 cup dark brown sugar
- 1/2 cup honey
- 1 cup avocado oil
- 1 tablespoon vanilla
- 1 cup white flour
- 1 cup whole wheat flour
- 1/2 cup wheat germ
- 1 tablespoon cinnamon
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 2 teaspoons salt
- 1 1/2 cups shredded zucchini (and summer squash will do!)
- 1/2 cup shredded carrots
- 8 ounces crushed pineapple, lightly drained
- 2 T freshly grated ginger (optional but recommended)
Instructions
- Set rack to middle and preheat oven to 350. Grease and flour (or add parchment to) 2, 8×4 bread pans. Set aside.
- Measure out dry ingredients into small bowl and mix well. Set aside.
- Shred and measure out summer squash and carrot. Add in drained pineapple. Set aside.
- In a medium bowl with a hand mixer, beat eggs until frothy (a few minutes). Beat in oil and vanilla. Add sugar and honey and beat until thick.
- With a wooden spoon or spatula, mix in the dry ingredients until fully incorporated. Finally, fold in the zucchini, carrots, and pineapple.
- Pour evenly between the 2 pans and bake for 50-60 minutes or until an inserted toothpick comes out clean. 55 minutes worked perfectly for our oven at 350 convection bake. Follow the clean toothpick more than the timer though as ovens can vary in temp widely.
- Immediately remove from the pans (this is easiest with parchment lined pans) and set on a cooling rack.
- Serve plain, with butter, or most deliciously, with some cream cheese.
Ingredients
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