Zucchini Carrot Quick Bread

Zucchini Carrot Quick Bread is a sweet bread made without yeast.  Warm spices and brown sugar complement the grassy flavor of zucchini and brings out the sweetness of carrots.  Great for breakfast or afternoon tea. 

For  some reason, quick breads remind me of fall or , at least, what I remember of  fall.   Central Florida’s fall is strange because it winds up being  “sumfalter”; summer, fall and winter all smashed together.    And, just to confuse things even further, we can have three consecutive days with each seeming to be a  different season.  If that’s not complicated enough, we can start off the morning with winter, have summer arrive by lunch and then fall pays us a visit at supper.  Such is life in Central Florida.   With all that being said, quick breads taste good during any of those seasons but they remind of fall.

I’ve wanted a good Zucchini Bread recipe and I’ve finally hit on it.   I like to make several quick breads at one time because they make such nice gifts and they freeze very well.    This batch makes three loaves in standard size loaf pans.

I substituted half the white flour with wheat flour to add in some whole grains and fiber.  The whole wheat flour that I used (Smoky Mountain) is very hearty.  To lighten the taste, I added a teaspoon of lemon extract and increased the vanilla extract by 1/2 tablespoon.  I change the amount of white sugar to 2 1/2 cups and brown sugar 1/4 cup.   I used a cinnamon spice blend in place of ground nutmeg.   In place of a grated apple, I substituted a peeled, grated carrot.

This is not the time to pull out your food processor to grate the zucchini and carrots.  Drag out your old grater and grate the vegetables by hand.  The food processor takes out too much moisture.

This quick bread is everything you want a quick bread to be: quick, delicious and moist.  The lemon extract provides just enough of a citrus note to keep it interesting.   It’s a winner, winner, chicken dinner.

Zucchini Carrot Bread

3 cups all-purpose flour

1 cup whole wheat flour

1 tablespoon baking soda

1/4 teaspoon baking powder

1 1/2 teaspoon salt

1 1/2 tablespoons ground cinnamon

1/2 teaspoons ground nutmeg

1/4 teaspoon ground ginger

5 eggs

2 1/2 cups white sugar

1/4 cup brown sugar

1 1/2 cups vegetable oil (I use canola)

1 1/2 tablespoons vanilla extract

Juice and zest from one lemon 

3 medium grated zucchini

2 medium grated carrot

2 cups chopped pecans

Mix eggs, white sugar, brown, sugar, vegetable oil, vanilla extract and lemon extract on medium speed.    Stir in zucchini and carrots.  This is what you’ll get.  Something that looks like soup.

Stir in pecans (pronounced puh-kahns).

Sift flours, baking soda, baking powder, cinnamon, spice blend, and salt.  I know y’all don’t need me to show you a picture of a sifter in order for you to know what it means to sift.  I just love to get my Granny’s sifter in the pictures as much as possible.

Gradually add dry ingredients to wet ingredients while stirring.    After the dry ingredients are moistened, pour into three greased standard size loaf pans.  Bake at 350 degrees for 50 to 55 minutes or until a tooth pick inserted comes out clean.

Cool before cutting.  I can’t ever wait that long but  I have to tell you to do that.

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Zucchini Carrot Quick Bread

A sweet quick bread made without yeast containing warm spices, pecans, zucchini and carrots

Course: bread

Cuisine: American South

Keyword: pecans, zucchini carrot quick bread

Servings: 3 loaves

Author: Jackie Garvin

Ingredients

• Zucchini Carrot Bread
• 3 cups all-purpose flour
• 1 cups whole wheat flour
• 1 tablespoon baking soda
• 1/4 teaspoon baking powder
• 1 1/2 teaspoon salt
• 1 1/2 tablespoons ground cinnamon
• 1/2 teaspoons grated nutmeg
• 1/4 teaspoon ground ginger
• 5 eggs
• 2 1/2 cups white sugar
• 1/4 cup brown sugar
• 1 1/2 cups vegetable oil I use canola
• 1 1/2 tablespoons vanilla extract
• 1 lemon zested and juiced
• 3 medium grated zucchini
• 2 medium grated carrot
• 2 cups chopped pecans

Instructions

• Mix eggs, white sugar, brown, sugar, vegetable oil, vanilla extract and lemon extract on medium speed. Stir in zucchini and carrots. This is what you'll get. Something that looks like soup.
• Stir in pecans (pronounced puh-kahns).
• Sift flours, baking soda, baking powder, cinnamon, spice blend, and salt. I know y'all don't need me to show you a picture of a sifter in order for you to know what it means to sift. I just love to get my Granny's sifter in the pictures as much as possible.
• Gradually add dry ingredients to wet ingredients while stirring. After the dry ingredients are moistened, pour into three greased standard size loaf pans. Bake at 350 degrees for 50 to 55 minutes or until a tooth pick inserted comes out clean.
• Cool before cutting. I can't ever wait that long but I have to tell you to do that.

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