Once again hubby found a recipe online. There wasn’t much tweaking to this one, except I made the frosting. Be aware that is this a VERY dense bread.
Zucchini Carrot Bread
Heat oven to 350º
Mix together:
1/2 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon ground cloves
1 teaspoon baking soda
2 cups all-purpose flour
In a separate bowl, beat 3 large eggs.
To this add:
3/4 cup granulated sugar
3/4 cup brown sugar
3/4 cup applesauce
1 teaspoon vanilla extract
And beat until blended.
Add:
1 1/2 cups grated zucchini
1 1/2 cups grated carrots
Combine dry goods with beaten mixture, and add:
3/4 cup coarsely chopped walnuts
3/4 cup raisins
Pour into a greased and floured loaf pan.
Bake for 1 hour and 10 minutes at 350º until toothpick comes out clean.
Cool on wire rack.
If you would like to add a cream cheese frosting when the bread has cooled completely:
Whip together:
6 oz Cream cheese
3/4 c confectionery sugar
1 tsp vanilla
Frost when completely cooled.
Click here for more Stockpile Recipes
{ 13 comments… read them below or add one }
Wow that sounds good. I’m just really sad that my zucchini plants died this year. Oh well, my carrots did fine, so I’ll just have to stop at a road side stand to grab some. Thanks for the recipe!
Wow, sounds really yummy! Shall have to try it.
If you are watching your calories, leave the frosting off. These type breads are usually sweet enough on their own for me. The applesauce makes it even more figure friendly too!
Hmmm – you do make it look and sound good…?? Just not sold – hahaha, gimme some chocolate for my sweet!!
Carrots do come in 50 lb. bags.
ROFL kas…
Sounds like a great Weight Watchers recipe.. I’ll try it sometime after I make my zuchinni relish.. I love very dense bread.
OMG – this sounds sooo good. Thank you for this.
Of course I am a poor baker so I doubt my version will taste that good.
This looks amazing!!!! I want to try this one for sure! As soon as my farmer friends pick some more of their ginormous zucchini
My buy price on walnuts is $6 a pound right now 
MMM……that sounds so good! I have never had anything like it. I am really loving these recipes with pics!!
This recipe is very close to the zucchini bread recipe I use, minus the carrots, the clove, nutmeg, and I use oil instead of apple sauce. My next bread, I will give these additions a try.
I have been making a lot of zucchini bread lately eating 1/2 and freezing the rest. Our rhubarb plants are still producing so I threw some in the zucchini bread recipe and it was wonderful. Who would have thought that zucchini and rhubarb would work together but it is great. Since my first trial I have made this bread 4 time already. If anyone should try the rhubarb I just chopped it into 1/2 inch slices, about 1 stalk per bread.
Ida, my recipe sounds the same as yours. Yum! I think adding rhubarb is an awesome idea. Next time I make some, I’ll put some in it. I froze some to make fall pies for m’honey. He loves rhubarb. I can live without it myself.
But I do grow it.. and you’re still harvesting it? When do you stop? How long have you been growing it? Im just wondering how heavily it can be harvested year after year. Mostly, mine has just been sitting there for years until this year.. lol
We love rhubarb, my daughter makes the best rhubarb coffee cake. I have been growing it for 4yrs the first couple of years I didn’t pick as much. I have two areas where I grow it one area I tend to forget about so that is the one I am harvesting now. I really don’t know the answer as to how much can be picked, if it looks healthy with thick large shoots I pick. I will have to ask my neighbor and get back to you
he gave us our original plants when we moved in.
Is the zucchini relish easy to make? I am looking for new things to try but they can’t be complicated with to many steps lol. I also want to try to make zucchini salsa.
Depends on what is easy to you Its easy to me. You just grind up a whole bunch of stuff..salt it over night, put some spices, sugar, vinegar in it.. cook it up to boiling, then water bath process it.
Easy to me, but I’ve been making it for 20 years.
If you’ll email me at wayfarrer2 @ ya___. com I’ll send it to you & we can trade recipes back & forth cuz I’d love your daughters coffee cake recipe too.