Carrot Zucchini bread

Zucchini Carrot Bread

Makes: 4 servings 

Time: 2 Hours

Trust us when we say, carrot zucchini bread… much better than banana bread.  We dare you to try the recipe below to find out for yourself!


2 1/2 cups whole wheat flour

1 Tbsp. baking powder

1 tsp. baking soda

1 tsp cinnamon

1 tsp salt

2 eggs, beaten

2/3 cup sunflower oil

2/3 cup honey

1 1/3 cups grated zucchini

1 1/3 cups peeled & grated carrots


Preheat oven to 325 Degrees F.  Mix dry ingredients in a large mixing bowl.

In a separate bowl, combine wet ingredients until well mixed.  Mix in zucchini and carrots after other wet ingredients.    

Add wet ingredients to dry, mixing thoroughly.  Batter will be stiff.  Lightly oil two loaf pans.  Divide the batter in half and press firmly into pans.  Bake for 50 minutes to and hour, testing with a toothpick or knife and adding extra time as necessary.  


Source: Adapted from The Big Carrot Vegetarian Cookbook by Anne Lurkin, Second Story Press, copyright 1989


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