3 eggs
2 cups sugar
1 cup vegetable oil
2 cups grated, raw zucchini
1 cup carrot, grated
3 teaspoons vanilla
3 cups flour or 1 1/2 cups AP flour and 1 1/2 cups whole wheat flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cloves
1 teaspoon nutmeg
1 teaspoon cardamom
3/4 teaspoon baking powder
3 teaspoons cinnamon
1 cup coarsely chopped walnuts*
Directions:
Preheat oven to 350. Butter and flour or spray with cooking spray with flour two loaf pans. In a large bowl, beat the eggs until light and fluffy. Add sugar, oil, zucchini, carrot and vanilla. Mix well. In a small bowl, whisk together dry ingredients. Add to zucchini/carrot mixture. Mix until well combined then fold in walnuts. Pour into prepared pans and bake for 1 hour. Cool on rack for 10 minutes then remove from pan. Delicious warm or at room temperature.
*optional, I personally enjoy my bread walnut free. In baked goods, walnuts kind of remind me of baby teeth.
My thoughts:
If zucchini bread is good, then carrot zucchini bread is even better. Just as moist but with pretty orange flecks and hint of sweetness. Very good spread with cream cheese.
doing a “next blog” half hour.
brought me to you.
That looks wonderful.
I have both. But I would EAT IT ALL BY MYSELF.
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will have to direct my daughter to your site so she can try some of your recipe’s
I love zucchini bread and carrot cake but I never thought to put them together. Looks delicious.
I am always looking for zucchini bread recipes. Thanks, Rachel!
I am SO going to make this.
Amanda
myonlysunshine.typepad.com
This looks fantastic! I love quick breads like this – thanks for the recipe! I always enjoy reading your blog.
This looks so wonderful and comforting, and like the perfect accompaniment to a bowl of hearty vegetable soup!
You must have read my mind…have been craving zucchini loaf lately…
j
Combines two of my favorite breads – zucchini AND carrot! I will have to make it.
As an aside, congrats on becoming Blog of the Week. And I appreciate the kind words you said about my own blog! 🙂
Thanks for reminding me how much I like this simple, tasty bread. It’s like combining carrot cake and zucchini bread–two things I love! I like that eating it tastes like having dessert, but you can still call it “bread.”
Mmmm…looks yummy. I always loved when my mom made zucchini bread. This might be my next baking experiment from your blog.
Love the photo and the recipe sounds GREAT!
Made this the other day, and it is truly delicious! I was afraid it was going to be heavy, as it seems so loaded down with ingredients, but is was the perfect combination of moist yet light. Great recipe!
I made this recipe with egg replacer and it still came out wonderful, Thanks so much!
I just made this tasty bread, it was a real treat. My husband thought it was a little sweet, but i thought it was just right. I made it in 12 little loaf pans so that I can freeze and then thaw in 2-person servings.
I made this over the weekend and I think it's the best bread I ever made. I only used cinnamon & nutmeg though and no nuts. Sooo good.
I made this and it came out great! I substitued 1/4 coconut oil and 1/2 vegetable oil. I used honey instead of sugar since it is healthier and it came out great!
THANK YOU.
It turned out great. I couldn't wait for it to cool to taste it. I used 1.5 c wheat flour 1.5 bleached and I also added 1/2 c coconut. Delicious.
Marion
These are delicious! Thanks for the recipe. I almost didn't use the cardamom but I'm so glad I did.
I made this last night. Definitely use ALL the spices in the recipe. Each spice provides a delicious flavor. This is my new zucchini bread staple recipe!
A new favorite!!! I had an over abundance of both carrots and Zucchini in the garden this year so what better way to use it up! I added raisins to mine! Yum!!
Thank you so much for this delicious recipe. Even my nineteen month old picky eater loved it! I've linked to you on my blog:
momsempowered.wordpress.com/2011/10/24/adventures-in-food/
Thanks again!