Carrot-Zucchini Nut Bread

Carrot-Zucchini Nut Bread by Bette, a volunteer at the GTMNERR Pollinator Day celebration

Makes 2 loaves

Ingredients

• 1 cup whole wheat flour
• 1 cup chopped walnuts or pecans
• 2 tsp cinnamon
• 1 1/2 tsp nutmeg
• 1 tsp sale
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 cup sugar*
• 1 cup vegetable or canola oil**
• 1/2 cup honey
• 3 eggs**
• 2 cups shredded zucchini
• 1 cup shredded carrots

*you can substitute brown sugar for white if you like; if you want a less sweet bread cut the sugar in half and add 2 tsp vanilla extract

**for a lower fat bread, half the oil and substitute 1/2 cup fat-free Greek yogurt or unsweetened applesauce. substitute non-fat egg whites for whole eggs.

Preparation:

Preheat oven to 325

In a separate bowl combine the first 8 ingredients, ending with the baking powder and set aside. In a large bowl with electric mixer at medium speed, beat sugar, oil/yogurt, honey and eggs until fluffy.  Stir zucchini and carrots into the whipped mix.  Add dry ingredients.  Mixture should be moist.

Pour into 2 greased and floured 8 1/2x4 1/2 by 2 1/2 loaf pans.  Bake at 325 for 50-60 minutes or until wooden pick inserted into center comes out clean.  Loaves baked in pyrex/glass pans may take longer to cook.)  Cool in pans for 10 minutes.  Turn out onto racks and cool completely.

Honey local to St. Johns County made by the St. Johns County Beekeepers Association can be used.  1-Pound jars for $10 each are available at:  the University of Florida Extension Center, 3125 Agricultural Center Drive, St. Augustine, FL (904) 209-0430  Or you can contact the Bee Keepers on Facebook or their website (listed above)

See more about honey at the Garden Club of Switzerland’s Resources page:  Honey:  Making Good Use of It.