Tropical Zucchini-Carrot Bread

 

This bread came about as a result of a little experimentation.  I had some odds and ends lying around, a bit of zucchini here, part of a can of crushed pineapple there.  I threw some shredded carrot and coconut into the mix, and the result was this super delicious bread.  Don’t you just love it when a plan comes together?  Now that I think about it, you could say this is almost kinda like morning glory muffins in bread form.  A slice of this would be perfect for breakfast or for any part of the day. 

And speaking of zucchini, my first zucchinis should be ready to pick from the garden in about a week or so.  So exciting!  I’ve got plenty of squash growing too, and little banana peppers on their way.  The bell peppers I’m not too sure about, they’re still teeny tiny, and I just don’t know how they’re going to grow to full size before the weather starts cooling here.  Our summers are very short.  Well, I’ll just have to hope for the best.

Anyway, I think y’all will really like this bread 🙂  It’s really moist, so if you do make it, let it sit and rest for a bit before slicing.  Enjoy!

Tropical Zucchini-Carrot Bread

Ingredients:

• 1 egg
• 1/2 cup vegetable oil
• 3/4 cup sugar
• 1 tsp vanilla extract
• 1/2 cup shredded zucchini
• 1/2 cup shredded carrot
• 4 ounces crushed pineapple, undrained
• 1/2 cup shredded coconut
• 1 1/2 cups flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/4 tsp baking powder
• 3/4 tsp cinnamon
• 1/4 tsp nutmeg

Directions:

Whisk together the egg, oil, sugar, and vanilla.  Stir in remaining ingredients just until everything is incorporated.  Pour into a greased and floured 8×4 inch loaf pan.  Bake at 350F for 1 hour or until a knife inserted in the center comes out clean.  Let cool for 15 minutes before transfering to a cooling rack.