Carrot Zucchini Bread

This recipe makes a good-sized batch, but it could easily be scaled down. This recipe evolved from my previous zucchini fruit muffins recipes. This one has a better consistency and flavor, and is always a hit, even among people who don't usually care for vegetables. Enjoy!

Ingredients

Equipment

Directions

  1. Preheat oven to 350 degrees F.
  2. In small mixing bowl, blend eggs, sugars, canola oil, applesauce, and vanilla. Mix until smooth.
  3. In large mixing bowl, blend flours, baking powder, baking soda, salt, cinnamon, pumpkin pie spice, and nutmeg.
  4. Add wet mixture to dry mixture in large mixing bowl.
  5. Stir in carrots and zucchini until evenly distributed.
  6. Add milk and honey. Mix until evenly distributed.
  7. Stir in dried fruit.
  8. Pour into greased baking dish (one 9x13 or two 8x8 pans, or one 8x8 and a dozen muffins).
  9. Bake until a toothpick comes out clean and the top is light golden brown.

Source: My own creation. :)