Carrot-Zucchini Bread, Two Ways

I purchased the CUTEST cake platter at Goodwill{!} for eight bucks last week. So, naturally, I’ve had to have something in it at all times. When the kids and I made the cake, it perfectly displayed it, but then the cake was gone.

I didn’t want to make another sugar-laden treat, so I decided on the best thing I know how to bake: bread.

During the fall and winter months, we have home made pumpkin bread aplenty, but since it’s summer {and I don’t have gobs of pumpkin puree}, carrot zucchini bread sounded light and refreshing.

Now, I wouldn’t consider this recipe necessarily healthy, rather healthier than it’s original. For breads, I usually swap all purpose flour for whole wheat, reduce the sugar by 1/4 and replace one egg for flax seed. That’s a little better, but the cup of oil and cup + of sugar make this a decadent treat to be had sparingly.

| Zucchini Carrot Bread

makes 2 loaves

3 C whole wheat flour

1 TSP cinnamon

1/2 TSP allspice

3 TSP baking powder

3/4 TSP salt

1 C peeled and grated carrots {about 4 large, whole carrots}

1 C zucchini {about 3/4 one large zucchini, not peeled}

1 C canola oil

3 eggs {or sub 1 egg for 1 TBS flax seed + 3 TBS water}

3/4 C white sugar

1/2 C brown sugar

2 TSP vanilla

Grease two 8 1/2 X 4 1/2 inch loaf pans and preheat your oven to 350 degrees. In a large bowl, mix well the first 5 ingredients. In another large bowl, beat eggs until fluffy. Continue beating while you slowly drizzle in the oil. When the eggs and oil are well mixed, continue beating still, and slowly add the sugars, then vanilla. Fold in the veggies.

Mix in the dry ingredients to the wet until well incorporated. When thoroughly mixed, add half of the contents of the bowl to each loaf pan. Place in the oven for about 45 minutes, then check if they’re done by inserting a toothpick. If it comes out clean, it’s finished. If it doesn’t, let it cook another five minutes, then check again.

Carrot Zucchini Bread6

Two Ways

Now, I don’t normally {ever} write recipes on using a food two ways, but I often do it in real life as leftovers are a wonderful thing.

When we ran out of eggs, and I asked Husband to get some, he remarked by saying that the reason we are always out of eggs is because “that’s all you make for breakfast.”  {Let me point out that I have made homemade pancakes, peanut butter toast, and even allowed them to have cereal in the last five days}. Hmph. Well, I’ll show him!

I still required eggs for this, but it was different than the norm fried egg with toast that they supposedly “always” have.

| Carrot Zucchini Bread French Toast

serves 4

4 slices of carrot zucchini bread

2 eggs

1/4 C milk

1 TBS sugar

Butter, as you need

In a shallow dish {or pie pan}, beat the eggs with the milk and sugar. Heat a skillet on medium heat and toss in a tablespoon of butter. As the butter is melting, dip the bread in the egg mixture, letting it soak for a couple minutes, then turn it over and repeat. Place the soggy break in the buttered pan and let cook about 1 minute, or until the side is fully golden brown. Flip and repeat with each slice.

Serve with a pat of butter and, if desired, syrup {this is delicious with pumpkin, raisin, or really, any other bread you like}.

Carrot Zucchini Bread3



Basic Bread

This post kind of goes along with this one for the theme “simplicity”, which I am striving to incorporate into my daily life for 2013.

Anyways, I’m a fickle one – I don’t like to bake, I do like to bake… I’ve concluded that I do.

But only if it’s simple. Then I become a bread baking buffoon.

Like this.

Basic Bread

1 packet active yeast

1/2 C warm water

1/2 C milk

1 TSP salt

1 TBS sugar

1 TBS melted butter

3 C whole wheat flower

Non stick spray

Pour the yeast into a large bowl and add the water. Stir until yeast has dissolved. Whisk in milk, salt, sugar and melted butter. When all has been well-mixed, add 2 to 2 1/2 C of the flower, stirring well. If the dough still sticks to your hands, add more.

When the dough is at a desirable consistency {not sticky, but not dry}, knead for a few minutes and form into a ball. Let the ball sit in a bowl that has been sprayed with non stick oil and spray the top of the dough as well. Cover and set in a warm place for 45 minutes to one hour.

Preheat your oven to 375 degrees.

When your dough has risen, spread it out in a 9X4 loaf pan. Cover and let sit in a warm place for an additional 20-30 minutes.

Your dough should have risen to almost the top of the loaf pan.

Let your dough bake in the oven for 45 minutes, then let cool and turn the pan upside down to release your freshly baked bread.

Basic Bread2


The Prettiest Bread You’ve Ever Seen

Okay, so I remember mentioning awhile back that I wasn’t much of a baker. I’m eating my words now. Maybe it’s because of the Christmas season, but I have been baking breads like nobodies business. Pumpkin bread, banana bread, and the latest, Christmas Eve Honey Bread.

I was browsing foodgawker, like I normally do on a Saturday morning, and this gorgeous image came up for something called Christmas Eve Honey Bread. I click over to the blog, and immediately knew I had to recreate it.

Here is the link to the original recipe.

The only thing I did differently was brush egg wash over the top to make it nice and shiny, and I did use a real coin.

And changed the art. Of course. Which is probably why I love this bread so much. I really think it is one of my favorite things I’ve made to date, and will become a yearly tradition.

Christmas Eve Honey Bread 2


Christmas Eve Honey Bread 1

Banana Bread

I really don’t like bananas, and anyone who knows me will tell you that my biggest pet peeve is the sound of people eating – more specifically, children {more specifically, toddlers} eating bananas. The only thing I will ingest with banana listed as an ingredient is banana bread. Not only will I tolerate it, but I actually like it. I’m a walking contradiction.

Anyways, this banana bread is so yum and it’s super healthy for you. Ever since the movie “Honey, We Shrunk Ourselves” where the little brother has a potassium deficiency, we all know the loads of potassium that bananas have. But bananas also have about 10 percent of your daily requirements for vitamin C and – get this – can also help people with depression because of their levels of tryptophan.

Aside from being delicious and healthy, the bread is also very easy to make.


Banana Bread

3 Bananas, mashed {leave some chunks for extra goodness}

1/3 C Vanilla Yogurt {I used light yogurt}

2 Eggs

1 1/2 TSP Vanilla Extract

1/3 C White Sugar

1/2 Brown Sugar

3/4 C Flaxseed

2 C Whole Wheat Flour

3/4 TSP Baking Powder

1/2 TSP Salt

Preheat your oven to 350 degrees. Mix the flour, baking soda and salt in one bowl, and cream the sugar and butter in another. Add the eggs in with the butter and sugar mixture, one at a time. When this is well beaten, add the rest of the ingredients. Then to the wet ingredients, cup by cup, add in the dry ingredients, mixing after each added cup. In a well greased 9X5 loaf pan, spoon the batter in, evening out the top. Bake the bread for 50 minutes, or until a toothpick easily slides out. Cool and serve.

Banana bread 2


Basil&Garlic Butter

Okay, I’m sensing a theme here…

Remember here & here when I used these as the main flavorings for the dishes? Yeah, I guess I liked it.

Today’s recipe is exceptionally simple, and I have faith that anyone can do it {mainly because there is no actual cooking involved}.

What you’ll need:

1/2 C of Regular Salted Butter {really, this depends on how much you’d like to make. I started with a stick to make sure it’d work out}

3/4 TBSP of Minced Basil

1/2 TSP of Minced Garlic

That’s it! Now, let the butter sit out, covered, to get to room temperature.

It shouldn’t take but 20-30 minutes to get fairly soft. When it does get soft, start mashing with a fork, like so:

When it is nice and creamy, like this:

Add the rest of the ingredients, like this:

With your fork, make sure you blend the ingredients together well, so that all the flavors can infuse. Put the creation into a pretty little dish and pop in the fridge to let it sit. Sadly, I do not have a pretty little dish, but I plan on getting a charming, retro one soon!

Now, you’re probably wondering when you could ever use this flavorful fusion. How about on some toast, put under the broiler for a moment or two, maybe some parm cheese, and paired with a delightful soup {dippage required}! Sounds good to me!


Here’s the stats:

*Statistics are approximate and can be calculated on

Stats are based on 1/2 TBSP per serving:

 16 Servings
Amount Per Serving
  Calories 51.1
  Total Fat 5.8 g
  Saturated Fat 3.6 g
  Polyunsaturated Fat 0.2 g
  Monounsaturated Fat 1.5 g
  Cholesterol 15.2 mg
  Sodium 40.9 mg
  Potassium 3.0 mg
  Total Carbohydrate 0.1 g
  Dietary Fiber 0.0 g
  Sugars 0.0 g
  Protein 0.1 g
  Vitamin A 3.7 %
  Vitamin B-12 0.2 %
  Vitamin B-6 0.1 %
  Vitamin C 0.1 %
  Vitamin D 1.0 %
  Vitamin E 0.6 %
  Calcium 0.2 %
  Copper 0.0 %
  Folate 0.1 %
  Iron 0.0 %
  Magnesium 0.1 %
  Manganese 0.2 %
  Niacin 0.0 %
  Pantothenic Acid     0.1 %
  Phosphorus     0.2 %
  Riboflavin 0.2 %
  Selenium 0.1 %
  Thiamin 0.0 %
  Zinc 0.1 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.