I have been so blessed to have a wonderful harvest of zucchini from my garden this year. With the last of the zucchini almost ready to be picked, I have been wrapping up my zucchini baking. At times throughout the summer, I felt like zucchini was taking over my kitchen, but I was able to use that zucchini in a lot of different recipes. Most of my zucchini recipes are freezer friendly, and I love that I have been able to use fresh vegetables grown in my own garden to help stock my freezer for the next few months.
Quick breads are a favorite of mine because they are quick and everyone seems to like them. They go over really well for breakfast or even a snack. This filling Zucchini & Carrot Nut Bread is made with whole wheat flour, and packed with veggies and nuts. It makes for a great after school snack and will keep your children full until dinner time. It also goes great with a cup of afternoon coffee. If you have a few zucchini left in your garden, you can start stocking your own freezer with a few loaves of this delicious bread. It’s always nice to be ahead of the game!
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