Zucchini Carrot Bread

From the Kitchen of Kathy Bauer of Greenville, IL


  • 3 Eggs

  • 1 Cup Oil

  • 1 1/2 Cup Brown Sugar

  • 1 Cup Zucchini, Grated

  • 1 Cup Carrot, Grated

  • 2 1/2 Cups Whole Wheat or White Flour

  • 1/2 Cup All-Bran Cereal

  • 1 Tsp. Salt

  • 1 Tsp. Baking Soda

  • 3 Tsp. Cinnamon

  • 2 Tsp. Vanilla Extract


  Preheat oven to 350ºF. In a large bowl, beat the oil and eggs together. Stir in the sugar, zucchini, carrots, and vanilla. In another bowl, combine flour, All-Bran cereal, salt, baking soda, and cinnamon. Add the flour mixture to the zucchini mixture and mix well. Pour mixture into a greased and floured 9×5 inch loaf pan. Bake for 1 to 1½ hours or until done in the middle. Allow to cool for 15 minutes in the pan. Wrap before storing.