This is one of those recipes that I’ve had since high school. I make this at least once a year, usually around the time that the squash is overflowing from the gardens. When I freeze the zucchini I will shred it and add a couple of shredded carrots to it as well to make this recipe a little easier to prepare.
I normally double the recipe and make 2 loaves at a time because it is so good! I love it right out of the oven with a little bit of butter on it.
Zucchini Carrot Bread
Ingredients:
- 2 c. shredded zucchini, fresh or frozen (thawed)
- 1 1/2 c. self-rising flour
- 1 c. sugar
- 1/2 c. oil
- 2 eggs, slightly beaten
- 2 t. vanilla
- 1 t. cinnamon
- 1/2 c. chopped nuts (optional)
- 1/2 c. raisins (optional)
- 1/4 c. shredded carrot (optional) ** you can also use a small jar of baby food carrots
Directions:
Preheat oven to 325.
Grease a Loaf Pan
Mix all ingredients together until well mixed.
Pour batter into pan.
Bake 50 minutes – 1 hour.
Cool 10 minutes.
Remove from the pan and cool completely.
**This post does contain affiliate links to products and/or services that we use. If you happen to click through a link and make a purchase we may earn a teensy-weensy small commission (at NO EXTRA cost to you) if a purchase is made through these links. These links help to support our family, our blog, and our homeschooling mission. This means that we can keep bringing you great recipes, ideas, and tips for FREE! Click HERE for a full disclaimer.
–Thank you!
Kirby's Kabin Blog 
One thought on “Zucchini Carrot Bread”