Carrots and zucchini are two vegetables which lend themselves very well to being baked in a bread or cake mixture. If you have a glut of zucchini this summer and a bunch of carrots that need using up this is a great way to put them to good use.
Grated or shredded raw carrots and zucchini can both be easily mixed in with other cake ingredients bringing welcome moistness and nutty sweetness to any cake or bread. You can go for either a more savoury or sweeter version with lashings of cream cheese icing on top finished off with some chopped almonds.
Flourishing Foodie has tried and tested a good carrot and zucchini bread recipe, using the very simple mixing method, so once the ingredients are weighed out and the carrots and zuccchini grated, it's really just a case of mixing them all together. Minimal fuss and minimal washing up.
Baking the carrot and zucchini bread takes a little longer at almost an hour, so make sure you have time for the baking phase. But once baked, the bread stores well in the fridge for about a week, so you have a nice treat on hand should any visitors pop in.
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