This recipe brings up many fond memories. It's one of the first things I learned to bake as a young girl. My zucchini bread is a twist on the traditional recipe. It has carrots in it, which add color, texture, and more flavor. This bread is sure to be one of your family favorites.
Blue Ribbon Recipe
Enjoy this zucchini carrot bread any time of the day. It's the best of both worlds. The bread combines traditional zucchini bread with the flavors of carrot cake. Each slice is super tender and filled with yummy spices. Shredded carrots and walnuts add a nice texture to the bread.
Preheat oven to 350 degrees F. Grease the bottom and sides of two 9 by 5-inch loaf pans. Dust with flour, tapping out the excess.
In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, ginger, and cloves. Set aside.
In another large mixing bowl, combine oil, sugar, eggs, and vanilla using a whisk. Mix together well. Add grated zucchini, carrots, and walnuts. Mix together with a rubber spatula until everything is combined.
Add the flour mixture a little at a time, until all of the flour is just combined. Do Not Overmix.
Divide the batter evenly between the two prepared pans. Bake for 60 to 65 minutes or until a toothpick inserted in the center of the loaf comes out clean. Cool in the pans for 5 minutes, then transfer to a wire rack. Let the bread cool for at least 10 minutes before slicing. The bread can be served warm or at room temperature.
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