I am so not done with summer. My kitchen is loaded with peaches, plums, blueberries, blackberries, corn, tomatoes, zucchini, and more. After that pesky power outage last week (yeah, I’m still not over that), Mom and I spent the weekend working our tail feathers off trying to re-preserve summer. This meant freezing blueberries, peaches, plums, and blackberries. Dad actually went to pick blackberries again, and they were the best ones he’s ever picked. He even said he’d go again. I so need to nominate him for world’s best dad 🙂 Did I mention he doesn’t even like blackberries? Then Mom and I made Blueberry Buckle, Blackberry Pie Bars, and Peach Blackberry Pie. Summer could not end until we made that pie!
My wardrobe is still all about sleeveless dresses and strappy sandals. I’d prefer to never see my winter coat again. I’m still wearing bright nail polish and lipstick. Oh, and those walks around the neighborhood with the sun beating down on me and the birds singing? I’ll probably cry when those come to an end. That and when all the stunning flowers die. Everywhere I look right now the flowers are prettier than ever.
I can feel the change coming though. The air feels different. I was chilly at the farmers’ market this weekend. Mums and Halloween decorations are out in the stores. I’m dreading the change in seasons more than I can tell you; perhaps more than I even know. California, I’m coming for you asap, because I don’t know how much longer I can take the torture that is winter. But for now, even the calendar agrees that it’s still summer!
I also recently re-made this Carrot Zucchini Bread after the whole freezer meltdown thing. I wanted to make something with the lovely carrots and zucchini out now. I wasn’t sure what to make until I came across this bread. It is incredibly soft and moist and did not get too brown in the oven as some breads do. The carrots and zucchini shine through with a hint of spice and some crunchy walnuts. Whether it’s for breakfast, a snack, or dessert, this bread is sure to keep summer going.
It’s the last day to enter my Angie’s Popcorn Giveaway!
Carrot Zucchini Bread
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 16 slices 1x
Ingredients
- 1 cup vegetable oil
- 2 cups granulated sugar
- 3 large eggs
- 1 tablespoon pure vanilla extract
- 3 ¼ cups all-purpose flour
- ½ teaspoon kosher salt
- 2 ½ teaspoons baking powder
- ¾ teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1 teaspoon ground cloves
- 2 cups grated carrots
- 2 cups grated zucchini
- 1 cup walnuts
Instructions
- Preheat oven to 350 degrees. Oil and flour 2 loaf pans.
- In a large bowl, whisk together oil, sugar, eggs, and vanilla until fully combined and slightly lightened in color.
- In a medium bowl, stir together flour, salt, baking powder, baking soda, cinnamon, and cloves. Whisk flour mixture into sugar mixture until fully combined, but do not over mix. Add in the grated carrots and zucchini and walnuts. Stir until evenly distributed.
- Divide batter evenly among the loaf pans. Bake for 1 hour to 1 hour 10 minutes, rotating halfway through if necessary, until a toothpick inserted in the center of the loaves comes out with only a few moist crumbs.
- Cool loaves in pans about 20 minutes before gently and carefully removing from the pans and cooling completely on a wire rack (or serve them warm). Bread may be stored in an airtight container at room temperature for up to 4 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for 4 months. Thaw at room temperature for about an hour or in a 350 degree F oven wrapped in parchment placed on foil for about 20 minutes for ¼ loaf. Larger pieces will take longer.
Notes
Recipe adapted from Mom on Timeout
I have no idea where I buried my winter coat and I am so not ready to see it either! Anyway! I need a slice of this gorgeous bread to pair with my coffee!
I think I’m subconsciously avoiding to bake with pumpkin because it’s a sure sign that Fall is here. I’m with ya, trying to hold on to those warmer days for as long as possible. I’d eat this zucchini bread any time of year. Delish!
I haven’t even thought about pumpkin. I still want peaches and blueberries and summer.
I agree that I am going to miss summer soooo much… But I do love fall… and even winter, too. Even in Boston! This cake looks like the perfect way to say farewell to summer 🙂
I thought I wasn’t done with summer until I woke up at 3 am this morning literally freezing! I am sooooo going to miss the hot weather…
Your zucchini bread looks amazing…perfect texture!!
★★★★★
I wasn’t too bad until this morning. Luckily 80s are forecasted later in the week!
It is hard to believe that summer is over. I haven’t accepted it either! This bread would be a good way to help me cope though! I love carrot breads and the addition of zucchini is perfect! Thank you for sharing! Another delicious post and a great start to the week. I hope you had a beautiful Monday!
★★★★★
Losing a whole freezer full of food is the worst! I’m so glad you managed to do some damage control.
This quickbread sounds fabulous! So full of great veggie flavor!
I know! The only thing I can’t replace are the cherries. No cherries around now 🙁 Thanks, Joanne!
I love fall, but wish we could skip right over winter. I just hate it when everything looks so grey and dead. Love the combo of carrots and zucchini in this bread and how sweet of your dad to go pick blackberries when he doesn’t even like them!
I can be okay with fall if winter didn’t happen 😉
I’m over summer, but I’m also hugely pregnant and hot all the frickin’ time 😉 This bread looks delicious!
I love quick breads and this is a combo I haven’t tried before. A nice big slice would make a lovely breakfast treat!
Can this be halved? I only want (need) one loaf, as I live alone…
Thanks.
Hi Allie – It can absolutely be halved. I actually did that last week. Halve everything as is, but use 2 eggs instead of trying to figure out one and a half. It should work like a charm and will need roughly the same bake time. Please let me know how it turns out!
This is perfect for the fall season. I love sneaking vegetables into breads and this one looks absolutely delicious!
Thanks, Anna, and thanks for visiting 🙂
Oh my gosh, two veggies in one bread and I LOVE it!
Thanks, Kammie, and thanks for visiting 🙂
I was hoping some of my gardener friends would load me up with zucchini.
So far, no.
🙁
Yummy! This bread looks wonderful. I am totally with you on appreciating quick breads that don’t brown too much. Love the combo of zucchini AND carrot in this 🙂
Thanks, and thanks for visiting, Regina!
Two of my favourite quickbreads combined?! This much goodness in one breadpan might cause my kitchen to implode. The air really does feel different… it’s my favourite transition of the year.
I hope you make the bread and enjoy it, Irina!
I made the one loaf, using two eggs. But I used apple instead of zucchini (we have apple trees overflowing with apples). It was excellent. Next time I might use all apples. A nice slice to have with a cuppa.
Apples were actually a part of the original recipe, but I omitted them because I wanted a summer bread. If you make them with all apples, try doing half shredded and have chopped for some texture. I’m glad you liked the bread, Allie 🙂