Zucchini Overload - Zucchini/Carrot Bread

We love zucchini bread around here!  We make lots of it this time of year and freeze many, many measured portions of shredded zucchini to use year round.

I generally make a recipe that I've somehow become well-known for at church.  But it was just an all recipes find years ago.

I was talking with my friend, Jodi, about how to make it healthier because my recipes uses over 2 cups of sugar.  I've tried some whole wheat flour, but it makes the bread more dense and less moist.  I also have substituted zucchini sauce instead of vegetable oil with good success.

Jodi's kids love her Carrot Zucchini Bread and she feels good about making it for them because it's a comparatively healthy recipe.

Carrot/Zucchini Bread

 1 1/2 cups white flour 

1 cup whole wheat flour

1 tsp. baking soda

1/4 tsp baking powder

1 Tbsp cinnamon

1 tsp. nutmeg

1/2 tsp cloves

1 tsp salt

3 eggs

2 tsp vanilla

1/2 cup applesauce (or vegetable oil.  I used zucchini sauce)

1 1/2 cup brown sugar (Jodi only uses 1/2 - 3/4 cup)

1 cup grated zucchini (my small zucchini made 1 1/3 cups)

1 cup grated carrot (my two regular carrots made 1 1/3 cups)

1/2 cup raisins (optional)

1/2 cup chopped nuts (optional)

Directions:

Preheat oven to 325.  Grease pan.

Mix together wet ingredients (eggs, applesauce, vanilla).  Mix in dry ingredients.  Stir in zucchini, carrots, raisins, and nuts. 

Pour into pan.

Bake 1 hour and 20 minutes until done.  Cool in pans for 10  minutes before cooling completely on wire rack

I love the green and orange flecks in the bread!

It turned out beautifully and I thought it was pretty good.  But my kids didn't go for it.  Boo.  They are just used to my recipe, I think. 

Katie