Simple Zucchini Bread Recipe

Hi, friends! More life progress to share - we finally got the kitchen organized, we opened a Giant Eagle Advantage Card - which is serious business - and filled our refrigerator/cabinets with all the necessities to start cooking again. Unfortunately, we only had room to pack the spices from our last apartment and building our new inventory is quite expensive! So, I decided to take full advantage of our new basics and bake. 

Today, I'm featuring one of my favorite recipes and it's a favorite because 1) it tastes delicious, 2) it was passed down to me from my mother-in-law and 3) it's so easy to make. Due to an unplanned drive-by from my parents, I also had a little assistance from my mom. She suggested the addition of carrots and a touch of nutmeg, which I welcomed to make this the perfect mom mash-up recipe. Food styling was also provided by my father and I must say, he's not bad! Looks like I might have to add them to the masthead :)

Happy baking and enjoy!

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Makes two loaves:

  • 3 eggs
  • 1 1/2 cups sugar
  • 2 cups grated zucchini 
  • 1 cup grated carrot
  • 3 cups flour
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • 1 cup oil
  • 1 teaspoon salt
  • 3 teaspoons cinnamon
  • 1 teaspoon nutmeg 
  • Chopped nuts (optional)

Beat eggs until foamy. Combine oil, sugar, grated zucchini and carrot. Once mixed, add all other ingredients. Pour into greased loaf pan (I also like to use parchment paper) and bake at 350 for 45 minutes to an hour.