I'm reaching into the archives today for this recipe. I made this bread back in August of last year and forgot to post it, then winter came along and it didn't seem very seasonal to share then and it just got lost in the shuffle. And since zucchini is plentiful at the moment, it just seemed like a good time to share this with you. I'm sure many of you have recipes that are backlogged....right? Please tell me I'm not the only one! I hope not, because there are more where this one came from.
Now that doesn't mean that I haven't been busy in the kitchen, because I have. In the past couple weeks, I made almond jam bars for a friend, chewy coconut lime cookies (that I'll share soon!), Mr. H's grandmother's homemade vanilla ice cream, and today I made a rustic apple pie with a secret ingredient. I'll share all of those recipes in due time, but today it's about a simple tea bread flecked with vibrant orange and green veggies- carrots and zucchini.
The original recipe was for two loaves of bread so I cut it in half to make one. It also called for a handful of candied ginger, but since I'm not a fan of the sweet heat, I left it out. Please feel free to include it in your loaf if that's what you fancy. I liked this bread because it was simple in flavor, not too sweet, and had a nice texture thanks to the shredded veg. Just like carrot cake or other zucchini breads, the carrots and zucchini add a healthful aspect and moisture without tasting like you're eating vegetables. It would be a nice addition to a bread basket, great with coffee or tea and a breakfast treat you don't have to feel guilty about. This would make great muffins too.Carrot Zucchini Bread adapted from Baking With Lisa Printer Friendly Version
- 1 1/2 cups all-purpose flour
- 3/4 tsp ground ginger
- 3/4 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/8 tsp baking powder
- 1/2 tsp kosher or sea salt
- 1/4 cup minced candied ginger, optional
- 2 large eggs
- 1/2 cup canola oil
- 1/2 cup plus 2 Tbsp. sugar
- 1 tsp vanilla extract
- 1/2 cup coarsely grated carrots
- 1/2 cup coarsely grated zucchini
Preheat the oven to 325F. Grease an 8.5×4.5 inch loaf pan and set aside.
In a medium bowl, whisk together the flour, ginger, cinnamon, baking powder, baking soda. Whisk in the salt and candied ginger, if using.
In a large bowl, whisk the eggs until light and foamy. Add the canola oil, sugar, and vanilla, whisking hard until well combined. With a rubber spatula, stir in the carrots and zucchini.
Add the dry ingredients to the egg mixture and stir/fold until just blended. Pour mixture into prepared loaf pan.
Bake for about 1 hour, until the loaf is firm to the touch and a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then unmold onto a cooling rack to cool completely.
Makes 1 loaf.
Thanks for reading and have a great weekend!