Zucchini Carrot Bread

Share This Recipe

Use the buttons below to share this recipe on popular social networks, print, or email it to a friend.
Zucchini Carrot Bread
Serves 4
A great recipe to use your fresh zucchini from the garden. I personally prepared this recipe for 600 passengers aboard a cruise ship and received MANY compliments. You can also make the same cream cheese icing you'd serve with carrot cake and it goes well with this recipe.
Write a review
  1. 3 cups All Purpose Flour
  2. 1 Tbsp. Baking Soda
  3. 1⁄2 tsp. Ground Cinnamon
  4. 2 1⁄2 cups Granulated Sugar
  5. 1⁄2 tsp. Salt
  6. 1⁄4 cup Poppy Seeds
  7. 4 each Extra Large Eggs, beaten
  8. 1 cup Vegetable Oil
  9. 2 tsp. Vanilla Extract
  10. 1 1⁄2 cups Carrot, grated
  11. 1 1⁄2 cups Zucchini, grated
  12. 3⁄4 cup Dried Currants (or Raisins)
  1. Sift the first 5 dry ingredients together in a medium size mixing bowl and stir in the poppy seeds.
  2. Combine the eggs, oil and vanilla and add to the above mixture and stir in until smooth.
  3. Squeeze out the moisture from the grated carrots and zucchini and stir in with the currants to the mixture.
  4. Turn batter into a greased and floured 9" loaf pan and bake approximately 45 minutes at 350 degrees or until a cake tester, once inserted in the middle of the loaf comes out clean.
  5. Remove from the oven and turn out onto a wire rack to cool. Wrap tightly in plastic film and store refrigerated until served.
  1. Makes 1 - 9" Loaf
Nino Salvaggio https://www.ninosalvaggio.com/