Zucchini Carrot Bread

  • Yield 16 servings

"Several times I've taken this bread to our office staff meeting, and people seem to love it."


2 eggs
1 cup vegetable oil
2 cups sugar
1 cup grated zucchini (1 medium)
1 cup grated carrots (2 medium)
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 tablespoon ground cinnamon
1/2 cup shredded coconut
1 cup chopped pecans or walnuts


  1. Preheat oven to 350F. Grease two 8 x 4-inch loaf pans.
  2. Beat eggs in a large bowl. Add oil, sugar, zucchini, carrots and vanilla; mix well. Sift together flour, salt, baking powder, baking soda and cinnamon; add to egg mixture. Stir until just blended.
  3. Fold in coconut and pecans. Divide between the prepared pans.
  4. Bake 1 hour, or until a wooden toothpick inserted in the center comes out almost clean. Let cool in pans 15 minutes. Remove to a wire rack to cool completely. Makes 2 loaves (16 slices each).

Libby Carlsten, Los Alamos, N.M.



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