Wednesday, June 3, 2015

Spiced Carrot Zucchini Bread


Right now in south Louisiana I am in full garden harvest mode. I haven't had much time to post because there are so many projects going on. I am lucky just to keep up with all of the produce coming in from the garden much less made nice posts about it. I will try to do a better job in the future :) 

One of the downsides to canning is that you spend lots of time in the kitchen, but don't have anything to eat at the end of it. I know I will be glad that I canned all the tomatoes and pickles later in the year, but for now, I need some kind of edible reward after all this work in the kitchen! Here is a quick bread recipe to whip up that tastes awesome AND uses up some of the overwhelming amounts of garden produce rolling in to your kitchen.

What you need:
- 2 1/4 cups flour
- 1 cup sugar
- 1 1/2 tsp cinnamon
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp ground cloves
- 3/4 cup chopped carrots
- 3/4 cup chopped zucchini
- 1/2 cup chopped walnuts (optional)
- 2/3 cup vegetable oil
- 1/2 cup milk
- 2 eggs, beaten



Spray a loaf pan non-stick cooking spray and preheat the oven to 350 degrees F. Combine all of the dry ingredients in a large bowl and then add in the remaining ingredients until well mixed. Pour the batter into the pan and bake for 60 minutes until cooked through. Let the loaf cool on a cooling rack and enjoy! 


The pictures on this did not come out great, but I don't mind so much because the bread came out AMAZING! You honestly can;t tell it has so many vegetables in it, but they make the bread come out very moist. The cinnamon and cloves give it just the right amount of spice to make it great for breakfast or dessert!