Zucchini Carrot Bread

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 are 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 Bread


  • 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


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.

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