Zucchini’s are fun when you give it a try… who knew they are awesome in Pasta… AND they are great in bread too. I remember making it when I was in Boulder, I search everywhere for it in my little box of recipes. I couldn’t find it but luckily I found this one online. And what was even better, you can get TWO loafs of break or One Loaf of bread AND a dozen muffins. How awesome eh!
The original link was found here I took out a and modified few things
Zucchini & Carrot Bread
Makes: 2 loaves OR 1 loaf and a dozen muffins
1 cup oil
2 cups sugar
4 teaspoons vanilla
1 1/2 cups shredded zucchini
1/2 cup shredded carrots
3 cups flour
1 teaspoon salt
4 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup walnuts/peacans (anything will do)
A handful of decorative sugar sprinkles (optional)
Preheat the oven to 350º
Beat the 3 eggs until very frothy then combine with the oil & sugar in a bowl and beat well. Blend in the vanilla, zucchini & carrots then mix well and set aside.
Mix dry ingredients together in a large bowl then slowly add zucchini mixture until it is completely blended then fold in the nuts.
Spray 2 loaf pans/muffin trays with cooking spray then pour the mixture evenly into each pan and smooth the top with the back of a spoon. If desired sprinkle with decorative sugar sprinkles.
Place both items in the oven… for muffins, bake for 20 minutes or until a toothpick comes out clean. And for the bread, bake for 50 minutes or until a toothpick comes out clean.