Monday, February 17, 2014

Carrot Zucchini Bread

I remember growing up we had a small garden in our backyard. It was always the family joke because dad built it over the sewage so the grass was always greener in that spot. As kids, we learned to plant, weed, water, and harvest our family garden, and the results were so delicious!

One year mom and dad planted some Zucchini and soon we had great, big, ripe squash to make use of. I'm not sure if this was the first sighting of Zucchini bread in my life or if it was a regular around the house, but with the coming of our child I've been feeling nostalgic lately.

I found this recipe online for a beloved childhood favorite. Looking back now, I should have found a recipe with less sugar in it, so I am currently on the hunt for one made with applesauce instead.

This bread cooked wonderfully - it was easy to prepare and so delicious! I baked it into one loaf and the rest into 12 muffins for at work.

Carrot Zucchini Bread
Carrot Zucchini Bread
Adapted from Pies and Plots
1 cup vegetable oil
2 cups granulated sugar (you see now why I want a different recipe?)
3 large eggs
1 tablespoon pure vanilla extract
3 ¼ cups all-purpose flour
½ teaspoon kosher salt
2 ½ teaspoons baking powder
¾ teaspoon baking soda
1 tablespoon ground cinnamon
1 teaspoon ground cloves
2 cups grated carrots
2 cups grated zucchini
1 cup walnuts (I did not use walnuts - not my favorite)

Preheat oven to 350 degrees. Oil and flour 2 loaf pans. (I used 1 loaf and 1 muffin pan)
In a large bowl, whisk together oil, sugar, eggs, and vanilla until fully combined.
Stir in flour, salt, baking powder, baking soda, cinnamon, and cloves, but do not over mix. Add in the grated carrots and zucchini and walnuts. Stir until evenly distributed.
Divide batter evenly among the loaf pans. Bake for 1 hour to 1 hour 10 minutes, rotating halfway through if necessary, until a toothpick inserted in the center of the loaves comes out with only a few moist crumbs. (For muffins bake at same temp for 20-23 minutes.)
I packaged up my muffins, two by two, and tossed them in the freezer where they will be good for up to 4 months. This way I can pull two our to add to my lunch/snack for work!

I'll be back in another post soon with a recipe that is a little more "healthy" friendly as I still have some fresh zucchini to use up!

1 comment:

  1. I remember when I used to come at your house back in Huntingville, your mom would make zucchini cake or bread. It was the first time i tasted it and i really liked it! Amélie Rochette