Zucchini Carrot Bread

I ran into another mom at the grocery store who was trying to figure out how to get her kids to eat veggies. She said they wouldn’t touch a veggie, no matter what. I told her to try veggie breads first. Here’s a zucchini carrot bread recipe, originated from my sister-in-law’s aunt, but modified by adding whole wheat flour and no baking powder – I substituted cream of tartar and baking soda, as my daughter can’t have the aluminum and cornstarch found in most baking powder.

Zucchini Carrot Bread

3 eggs
1 cup oil
2 cups turbinado sugar
2 cups grated zucchini
2 cups grated carrots
3 cups flour (whole wheat & white or pure whole wheat)
2 tsp cinnamon
1 tsp salt
1 tsp + 1/16 tsp bkg soda
1/8 tsp cream of tartar
dash nutmeg

1) Preheat oven to 350 F.
2) Beat eggs, oil, and sugar. Add remaining ingredients until well blended.
3) Pour into greased (2) loaf pans, or (1) bundt pan.
4) Bake for 45-60 minutes, or until toothpick comes out clean and bread is springy to touch. Cool before serving.

* these are also fun as mini-muffins, or muffins. for mini-muffins, cook ~10 minutes, or until toothpick comes out clean; for muffins – cook ~15-20+ minutes, or until toothpick comes out clean.