You are here: Home » Recipes » Zucchini Carrot Bread Zucchini Carrot Bread Recipe by American Profile Yield 16 servings PrintEmail "Several times I've taken this bread to our office staff meeting, and people seem to love it." Ingredients 2 eggs1 cup vegetable oil2 cups sugar1 cup grated zucchini (1 medium)1 cup grated carrots (2 medium)2 teaspoons vanilla extract2 cups all-purpose flour1/2 teaspoon salt1 1/2 teaspoons baking powder1/2 teaspoon baking soda1 tablespoon ground cinnamon1/2 cup shredded coconut1 cup chopped pecans or walnuts Instructions Preheat oven to 350F. Grease two 8 x 4-inch loaf pans. 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. Fold in coconut and pecans. Divide between the prepared pans. 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.