Wander Girl

It is fair to say that in the fall I have a pumpkin obsession, and in the summer I have a severe obsession with zucchini. I will probably post a couple other zucchini creations of mine later but right now I will share with you a family recipe that I absolutely love. I could eat this bread at any time, day or night. With 2 vegetables it just seems like it’s a healthy alternative to some of my other favorite snacks. Although I’m sure as you look at the ingredients below you will see that it’s really not all that healthy… 🙂 This is good hot out of the oven or room temp, butter or no butter, by itself or topped with homemade raspberry jam. YUM!

Sift-
2 cups flour
2 cups sugar
1 tsp salt
2 tsp baking soda
2 tsp cinnamon

Mix-
1 cup oil
4 eggs
1 cup shredded carrot
1 cup shredded zucchini
1 cup mashed banana (best when really ripe)

Mix the wet ingredients together and then add in the dry ingredients. Bake for 45 mins at 350 degrees.

Batter will make one large loaf or 3 small loaves. I usually try to make it in 2 largish loaves.