The more nutrients you can stuff into one recipe, the better, right? My friend Emily tried this idea of adding shredded carrots into zucchini bread, then let me know that I should try it. Great idea. Mmmmm, so good!
Zucchini Carrot Bread
3 cups whole wheat flour
2 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon sea salt
1/2 teaspoon nutmeg
1/2 teaspoon baking powder
1 cup honey
1 1/2 cups shredded zucchini
1 cup shredded carrots
1/2 cup melted butter
In a large mixing bowl combine flour, cinnamon, baking soda, sea salt, nutmeg and baking powder. Stir in honey, zucchini, carrots, eggs, and melted butter. Mix ingredients until dry ingredients are moistened. Pour into two well buttered loaf pans. Bake at 350° for 45-60 minutes or until a toothpick inserted in the middle comes out clean.
Slices of this Zucchini Carrot Bread would be perfect in your Make-Ahead Lunch Box! Simply allow the bread to cool, slice, wrap individually, then freeze. Pull a wrapped slice of bread out of the freezer, then toss it into your lunch box for a dessert or snack!
Can AP flour be used in place of the whole wheat flour? If so, the same quantity?
Yes, you can sub AP flour for whole wheat. I’m not sure on the quantity, but I’d imagine it will be pretty much the same measurements. :)
Blueberries and Beets. They were some of the best and most moist muffins that I’ve ever had. Sounds crazy but you didn’t taste the beets at all and it helped me use up the surplus of garden beets.
Stacy W says
try adding raisins to the bread, yum!
I love throwing different combinations together, one of my favorites has been carrots, zucchini, crushed pineapple, and banana! Yes all in one bread =) I love my A-Z Bread recipe that I have, because I don’t think I have ever made the same flavor twice….this week I made it with pineapple and rhubarb =) Will have to try this zucchini and carrot bread recipe, I enjoy your blog =)