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!
Ingredients
- 1 1/2 cups grated zucchini
- 1 1/2 cups grated carrots
- 3/4 cup white sugar
- 3/4 cup brown sugar
- 1 1/2 cups whole wheat flour
- 1 1/2 cups all purpose flour
- 2 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp cinnamon
- 1/4 tsp. cloves
- 1/4 tsp. nutmeg
- 1/2 cup canola oil
- 1/4 cup buttermilk
- 4 eggs
- 1 tsp. vanilla
- 1 cup chopped walnuts
Instructions
- Preheat your oven to 350 degrees.
- In your Kitchen Aid Mixer combine all of the dry ingredients except the nuts.
- Slowly add in the oil, buttermilk, zucchini and carrots and mix together.
- Add the eggs one at a time, mixing after each addition.
- Add the vanilla.
- Mix until incorporated then gently fold in the walnuts.
- Pour batter into a large, prepared Loaf Pan
and bake for 1 hour and 15 minutes or until a toothpick inserted into the center of the bread comes out clean.
- Cool in the pan for 15 minutes and then remove the loaf from the pan and cool completely on a cooling rack.
- You may serve warm or room temperature with butter.
- *If freezing- cool completely and then wrap the loaf with plastic wrap and store in a plastic freezer bag.
- Serves 10-12.
*Linking up at Skip To My Lou
*Linking up at Serendipity and Spice
*Linking up at This Gal Cooks
*linking up at Flour Me With Love
*Linking up at Pint Sized Baker
*linking up at Nap Time Creations
*Linking up at VMG206
*Linking up at Love Grows Wild
Shannon, I’m so glad you posted this. I have been thinking about zucchini bread for days now- and this one with carrots and whole wheat flour sounds perfect! Thanks! 🙂
Love, Joy
Yesterfood
Joy @ Yesterfood recently posted…Let’s Get Social Sunday! 9/1/2013
Thank you for stopping by Joy! I hope you enjoy this if you decide to make it:)
Your bread sounds so good! I love zucchini bread, but with the nuts and carrots, it sounds even better! Thanks for sharing!! 🙂
Maria recently posted…Easy Puff Pastry Cinnamon Twists
Thanks Maria!