Recipe: Zucchini Carrot Bread

Ah, Monday. You are back. No fun. At all.

We, once again, had a wonderful long weekend with dear friends, but this time we were at the beach in Galveston! It was the perfect getaway, and we wish we were still there.

Since we got into town on Thursday just in time to bathe and put the kiddos down, I brought the fixings for breakfast so we wouldn’t have to worry about heading the grocery store or running out super early to grab something.

My little Rex is an early riser. By early riser, I mean 6:00 am…and sometimes earlier. I don’t love it. Neither Mat nor I are morning people, so usually, getting up early is a beating. We both just lay there listening to the monitor praying the other one will get up and grab our super smiley toddler from his crib. However, I decided to make the most of it Thursday morning, and make some yummy bread for our Friday beach breakfast.

Apparently, I am hooked on zucchini this summer.

Recipe: Zucchini Carrot Bread (inspired by this recipe)

1½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon ground ginger

½ teaspoon cinnamon
¼ teaspoon baking soda
¾ cup light brown sugar
½ cup vegetable oil
¼ cup honey
2 eggs
1 teaspoon vanilla extract
1cup shredded carrots
1 ½ cup shredded zucchini

Directions:

Preheat oven to 350 degrees F.

In a medium bowl, whisk together the flour, baking powder, ground ginger, cinnamon, and baking soda; set aside.

In a large bowl, whisk together the brown sugar, oil, honey,
eggs and vanilla extract.

Add the flour mixture to the wet ingredients and whisk together until
the flour is completely mixed in. Fold in the carrots and zucchini.

Pour the batter into a lightly greased loaf pan. Bake
until a toothpick inserted in the center comes out clean, about 40 minutes.
Place the pan on a wire rack and cool completely.

Enjoy!

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