I recently came up with this recipe after looking at Pinterest seeking a way to use both frozen shredded zucchini and a partial bag of carrots. I found several recipes, each which had appeal – and took ideas from each.
After I made this bread, I shared it with my Mom and my lifelong BFF, both who gave it a big thumbs up. It remains moist even after a few days, the orange zest and cinnamon giving it a delicious flavor, chopped walnuts adding texture and the flecks of orange and green make it look festive. I loved it so much that I made two loaves this morning to enjoy over Thanksgiving and the weekend.
Orange Carrot Zucchini Bread – makes 2 loaves
- 4 eggs
- 1 1/2 c sugar
- 3/4 c canola oil
- 2/3 c orange juice
- 1 1/2 c shredded zucchini – squeeze out any excess liquid
- 1 1/2 c finely chopped carrots
- 3 1/4 c flour
- 1 1/2 t baking soda
- 1 1/2 t baking powder
- 1 t salt
- 3 t orange zest
- 3 t cinnamon
- 1 c chopped walnuts
Preheat oven to 350 degrees.
In a large bowl, beat four eggs until they are a creamy yellow, add sugar and beat till blended, followed by oil, orange juice and orange zest.
Add all dry ingredients, blending as you go. Fold in the zucchini, carrots and walnuts.
Grease and flour two loaf pans. Pour the batter evenly between the pans, it will rise as it bakes. Check after 45 minutes by testing with a toothpick, if not clean when tested, place back in oven for another 5-10 minutes.
Cool on a rack, loosen around the edges with a knife. After cooling turn out of loaf pans and if completely cooled, wrap in foil or plastic wrap.