Tuesday, September 2, 2014

Carrot Zucchini Bread

I made zucchini bread for the first time a few weeks ago, and now I'm hooked! Good thing too, since I had a lot of zucchini. The only drag is all the grating. The recipe I based mine on is a customizable one, allowing you to use 2 cups of a variety of fruits and vegetables. I added a couple ingredients from other recipes and my own tinkering and this is the final result:


Ingredients
  • 1 1/2 cups white whole wheat flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/4 tsp. baking powder
  • 1 1/2 tsp. ground cinnamon
  • 2 eggs
  • 3/4 cup sugar
  • 2/3 cup coconut oil 
  • 1/2 tsp. vanilla extract
  • 1 cup grated zucchini, drained
  • 3/4 cup grated carrot
  • optional: raisins, nuts, chocolate chips
Directions
  1. Sift dry ingredients and set aside.
  2. In a large bowl , beat the eggs. Add oil, vanilla, and sugar and mix well. Stir in zucchini and carrot.
  3. Add dry ingredients, mixing until incorporated but not overstirring. (Stir in optional add-ins if applicable.)
  4. Pour into greased loaf pan and cook at 325 F for 1 hour or until toothpick inserted in middle comes out clean. Let cool before removing from pan and slicing.

3 comments:

DAD said...

Very proud of you

Kim said...

Some very good friends of ours made an amazing Zucchini Cobbler. We all thought it was apple and not zucchini. We gave some to the family and they all thought it was apples and were surprised when we told them it was zucchini. If you have lots of zucchini, give this recipe a try.

Zucchini Cobbler
2/3 cup lemon juice
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Crust
4 cups flour
2 cups sugar
1 1/2 cups cold butter or margarine
1 teaspoon ground cinnamon

In a large saucepan over medium-low heat, cook and stir zucchini and lemon juice for 15-20 minutes or until zucchini is tender. Add sugar, cinnamon and nutmeg; simmer 1 minute longer. Remove from heat; set aside.

For crust combine the flour and sugar in a bowl; cut in butter untilthe mixture resembles coarse crumbs. Stir 1/2 cup into zucchini mixture. Press half of remaining crust mixture into a greased 9 x 13 inch baking pan. Spread succhini over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon. Bake at 375 for 35-40 minutes or until golden and bubbly.

Kim said...

I love zucchini bread too. I will have to try your recipe. Sounds like a good one.

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